Ingredients:
• Marinade:
500 gm mutton (cut into 1-inch pieces), 1 tbs. minced ginger, 1 tbs. minced garlic, ½ tsp. turmeric, 2 tsp. dhania, 1 tsp. cumin, 1 tsp. chilli powder, ½ tsp. garam masala, 1 tbs. lemon juice.
• Kebabs: 110 to 150 ml vegetable oil, 1 large green chilli (finely chopped), 1 tsp. chopped ginger, 2 garlic cloves (chopped), 1 tbs. chopped fresh coriander, 2 eggs, salt, 3 to 4 tbs. plain flour.
Preparation:
Mix all the ingredients of the marinade in a bowl. Set aside for two to three hours at room temperature, then transfer to the fridge for five to six hours. Heat two tablespoons of the oil in a pot until smoking. Add marinated mutton in batches; fry until brown. Remove pan from the heat and stir in chill, ginger, garlic and coriander. Set aside to cool. Beat the eggs with a pinch of salt. Sprinkle flour on a plate. Skewer the mutton pieces and dredge in the flour, dip into the beaten egg. Carefully deep fry kebabs until golden-brown. Serve with salad.
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