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Pakistani Mutthi Kabaabs....

Jan-27-2018
Zeenath Muhammad Amaanullah
10 minutes
Prep Time
25 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Shallow fry
  • Pan fry
  • Appetizers
  • Healthy

Ingredients Serving: 6

  1. Mutton mince 800 gm
  2. garlic cloves 3
  3. ginger 1" piece
  4. Green chillies 4
  5. tomato chopped large 1
  6. onions medium sized chopped 2
  7. Red chilli powder 1 tbsp
  8. Garam masala 1 tsp
  9. cumin powder 1 tsp
  10. Chaat masala 1 tsp
  11. FOR THE SMOKY FLAVOUR ; Charcoal small piece 1
  12. oil 1 tbsp
  13. coriander leaves chopped 1/2 cup
  14. Gram flour 2 tbsp (pan roasted)
  15. salt 1 tsp
  16. Beaten egg small 1

Instructions

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

Reviews (2)  

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Ruchi Gaur
Jan-29-2018
Ruchi Gaur   Jan-29-2018

Deliciously amazing.

Yasmeen Ahmed
Jan-27-2018
Yasmeen Ahmed   Jan-27-2018

YUUUUUSSSS ma Shaa ALLAH kebabs !!! :kissing_heart::kissing_heart::heart_eyes::heart_eyes:

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