Name: Pakistani Mutthi Kabaabs.... recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: Mutton mince 800 gm; Garlic cloves 3; Ginger 1" piece; Green chillies 4; Tomato chopped large 1; Onions medium sized chopped 2; Red chilli powder 1 tbsp; Garam masala 1 tsp; Cumin powder 1 tsp; Chaat masala 1 tsp; FOR THE SMOKY FLAVOUR ; Charcoal small piece 1; Oil 1 tbsp; Coriander leaves chopped 1/2 cup; Gram flour 2 tbsp (pan roasted); Salt 1 tsp; Beaten egg small 1

ABOUT Pakistani Mutthi Kabaabs.... RECIPE

Amazingly scrumptious kabaabs from Pakistan. These are made with mutton mince, vegetables and selected spices. This can be made as a gravy too just like kofta curry or korma. Succulent and juicy kabaabs that go best with naans and parathas are comfortably made at home. Try them for any party at home and impress your guests who will definitely relish them.

Ingredients Serving: 6

Mutton mince 800 gm
Garlic cloves 3
Ginger 1" piece
Green chillies 4
Tomato chopped large 1
Onions medium sized chopped 2
Red chilli powder 1 tbsp
Garam masala 1 tsp
Cumin powder 1 tsp
Chaat masala 1 tsp
FOR THE SMOKY FLAVOUR ; Charcoal small piece 1
Oil 1 tbsp
Coriander leaves chopped 1/2 cup
Gram flour 2 tbsp (pan roasted)
Salt 1 tsp
Beaten egg small 1

Instructions

Grind green chillies, ginger and garlic until done.
In a large bowl, add this along with all the spices and the mince.
Chop the tomato and the onions very finely and add them to the bowl too.
Roast the gram flour until a slight change in colour is seen.
Add it to the bowl.
Check for salt and adjust according to taste.
Mix well and shape them into oblong kabaabs.
In a pan, heat oil for shallow frying them.
Fry them on a low heat until done on both the sides.
Keep turning them and shallow fry on all the sides evenly.
After done, arrange them in a plate along with the capsicum, onion and tomato slices.
Heat a piece of charcoal.
Place it on a small piece of aluminium foil and pour a tablespoon of oil on it.
Keep this charcoal onto the kabaab platter.
As soon as the fumes start emerging.
Cover it up with a big deep vessel so that these fumes are trapped inside.
Keep it undisturbed for about 10 minutes.
After 10 minutes, these succulent kabaabs are ready to be served.
Serve them with butter naans and salad alongside.

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