From Maimoona Yasmeen Recipes
Mutton (boneless) : ½ kg
Onion (medium sized) : 1 chopped
Split Bengal Gram(Chana Dal) : 2 tablespoons
Red Chilli Powder : 2 ½ teaspoons
Salt : 2 teaspoons
Turmeric powder: 1 teaspoon
Ginger Garlic Paste: 1 ½ tablespoon
Potato : 1 medium size
Coriander : ½ bunch chopped
Mint Leaves: ½ bunch
Whole Green Chillies: 3
Cooking oil : 3 tablespoons + for frying
Cumin Powder : ½ teaspoon
Coriander Powder: ½ teaspoon
Spices (garam masala powder) : ½ teaspoon
Curd (whipped) : 2 cups
Juice of half lemon
- In a pressure cooker add mutton, chopped onion, split bengal gram or chana dal, red chilli powder, salt, turmeric powder, ginger garlic paste, medium sized pieces of one peeled potato, chopped coriander, mint leaves, green chillies, 3 tablespoons cooking oil, cumin powder, coriander powder, spices or garam masala powder ( grinded powder of cinnamon, cardamom, cloves and caraway seeds), juice of lemon, two cups of water, whipped curd, mix well and close the lid.
- Pressure cook for 5 to 6 whistles on medium flame, till the mutton gets tender, approximately for 10 to 15 minutes.
- Open the lid and stir till the water gets dry and the gravy leaves the oil. Cook for approximately 10 to 15 minutes.
- Allow this cooked mutton to cool and then grind this mutton mix into a fine paste.
- Mould them into round shaped platters.
- In a frying pan, add one tablespoon of oil and when the oil is hot, lower these kebabs into the pan and close the lid.
- Cook on low flame till they turn brown. Semi fry on both sides using oil if necessary, while keeping the lid closed at times.
Dum Ke Mutton Kebab is ready.