MUTTON KHEEMA SAMOSA
Triangle shaped crispy fried samosa with seasoned mutton mince and spices.
INGREDIENTS:
Mutton mince: 500gms
Refined oil:2 tbsp
Jeera (whole):1 sp
Onion chop:200 gms
Ginger chop:2 tbsp
Garlic chop:2 tbsp
Green chilly chop:3 tbsp
Jeera powder:2 tbsp
Coriander powder:20 gms
Garam masala:2 tbsp
Salt: 2 tbsp
Coriander leaves chopped: 3 tbsp
Mint leaves:2 tbsp
Samosa patty: 24 nos
METHOD
Heat up oil in a pan and add the chopped onion and saute to golden brown. Add the ginger, garlic and green chilli and saute. Add the spice powders and saute.
Add the mutton mince /kheema and saute well so that no lumps are formed and lamb is well cooked. Add salt and check for seasoning.
Add the coriander and mint leaves once the mutton mixture is cooked and cooled.
Take a samosa patty and fold it in such way that a triangle is formed and the filling can be stuffed into the triangle. After the filling is placed, fold the sheets in such a way that the sheet forms a triangle. The end of the sheet can be pasted with egg wash so that the oil doesn’t get into the samosa filling while frying.
Fry them in hot oil to a golden brown and serve along with tamarind chutney!
MUTTON SEEKH KEBAB
Seasoned and spiced mutton mince wrapped around metal skewers and cooked on charcoal fire. The heat and smoke of the charcoal give the seekhs a very earthy and smoky note.
INGREDIENTS:
Mutton boneless: 500 gms
Mutton fat: 25 gms
Egg whole: 1 nos
Besan flour: 50 gms
Onion chop: 100 gms
Cashew nuts: 50 gms (soaked in water)
Ginger chop: 2 tbsp
Garlic chop: 2 tbsp
Green chilly: 2 tbsp
Kashmiri red chilli powder: 2 tsp
Garam masala powder: 2 tsp
Coriander powder: 1/5 tsp
Dry mango powder:1/5 tsp
Jeera powder: 1 tsp
Black cardomum powder: 1 tsp
Cinnamom powder:1 tsp
Black pepper powder: 1 tsp
Coriander leaves: 3 tbsp
Salt: 2 tbsp
Method
Mince the mutton with all the ingredients except egg and besan flour to a fine mince. To this mince mixture, add beaten eggs and besan flour and mix well.
Take a metal skewer and with one’s wet hands take a handful of mince and press and spread it around the metal skewer.
Heat up a charcoal grill and place the skewers of meat above the hot charcoal and turn sides and cook around. Apply some ghee while the seekhs are getting cooked.
Once cooked, loosen the ends of the cooked seekhs and slide the seekhs out of the metal skewers.
Cut into bite size pieces and serve along with mint chutney and onion salad.
