Nargisi Mutton Kawab

NARGISI MUTTON KAWAB

Nargisi Mutton Kebab

Mutton Kebab is not a new dish. It’s perhaps prepared in every corner of India. But you try it out at different places and I am sure you would say all of them should have different names. That’s why I say – Our India is a land of diversity. I’ll take you for this menu to the suburbs of Bundelkhand for its unique identity.

Ingredients:

Mutton Keema (preferably raan ka keema ) : 500 gm. Finely chopped.

Onion : 250 gm., finely chopped.

Green Chilli : 5 -6 pieces, finely chopped

Ginger : 25 gm, finely chopped.

Garlic : 20 – 30 cloves, finely chopped.

Poppy Seeds (Khas khas) :100 gm, paste

Pepper Powder : as per taste

Refined Oil / Pure Ghee : for deep frying.

Salt: as per taste.

Garam masala Powder : 2 tb spoon

Preparation of Kebab balls:

Wash mutton keema spraying minimum water on it, avoiding loosening of keema. Add finely chopped onion, garlic, ginger, green chilli to it. Add Poppy seed paste. Add pinch of pepper powder, salt as per taste and garam masala powder. Kneed it to mix all well and form a strong binding. Take small potions in your palm and make small equi-size balls.

Boiling of Kebab:

Take one glass water in pressure cooker. Pre heat the same to 70-80 degree.

Put the keema balls in the warm water. Do not put balls one over other. Just put one layer of the balls. Close the pressure cooker and shallow cook the same for 10 – 15 mins. Let the pressure release and remove the balls from the water.

Frying of Kebab :

Pre – heat cooking oil in round shaped frying pan with enough of oil for shallow frying. Put the boiled kebab balls in hot oil and fry stirring minimum till it turns light brown. Remove and your Nargisi Mutton Kebab is ready to be served.

Serving :

Serve the hot Nargisi Mutton Kebab with Paratha and Coriander Chatni. Alternatively it can be served as snacks.

Relish and write, if you liked it.

Aditya Sinha