These kababs originated from the home of the Nawabs, are silky soft, made of meat minced to the extent that you hardly need to chew them to devour the goodness. It is very ‘cutlet like’ in its preparation, with few differences, the main one being the extent to which the meat is minced. Every bite you take has the absolute goodness of a whole lot of meat cooked in aromatic masalas.
- Mutton – 1/4 kg. Preferably boneless pieces.
- Chana dal – 1 cup soaked in water
- Onion – 2 roughly chopped
- Tomato – 1 chopped
- Ginger garlic paste – 2 teaspoons
- Green chilly – 2
- fresh coriander leaves- a handful
- Fresh mint leaves – a handful
- Red chilly powder – 2 teaspoons
- Coriander powder – 1 teaspoon
- garam masala – 2 teaspoons
- Salt to taste
- Oil – 3-4 teaspoons
- Wash and drain the mutton pieces and the chana dal.
- Add all the ingredients into a pressure cooker and mix well.
- close the lid and cook on medium flame for 30-45 mins
- After opening the lid of the pressure cooker, cook on high flame until all the water evaporates.
- Blend well in a mixer after cooling it properly into a smooth paste
- Roll out patties and shallow fry on medium heat. Turn both sides and fry until brown.
- Serve with mint chutney
- You can use any meat (chicken, mutton, beef), but I prefer using mutton or beef as chicken when minced to paste would make the kababs rather dry and not as tasty as mutton or beef.
- While frying the kababs in the last step, it will brown very fast so do not keep the flame on high and do not give too much time on one side or the kababs may burn.
- The gravy that you get from the pressure cooker is heavenly, so you might wanna keep some aside to have with rotis/chapattis 😉