It is party time! If you want to impress your guests, try one of these mouthwatering appetiser recipes from Reshma Aslam.
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Mutton Seekh Kebabs
Photograph: Courtesy Dheerajk88/ Wikimedia Commons
Ingredients
- 1 kg minced mutton
- 2 onions finely chopped
- 1 tbsp ginger paste
- 8 to 10 green chillies (grind it)
- ½ cup gram flour
- 1 tbsp red chilli powder
- 2 tbsp coriander seeds (coarsely ground)
- 1 tbsp garam masala powder
- 2 eggs
- 1 cup ghee or oil
Method
- Wash and drain the mince mutton well.
- Roast the gram flour on a tawa and keep it aside.
- Put the mince in a mixing bowl. Add ginger paste, chilli paste, salt, garam masala, coarsely ground coriander seeds, chilli powder and eggs.
- Mix well and let it marinate for 2 to 3 hours.
- Make small balls of the mince and give them the shape of seekh kebabs.
- Melt ghee in a pan until it starts to smoke.
- Place 3 to 4 kebabs at a time in the frying pan and let it fry till they get a nice golden colour.
- Now turn the kebabs over to the other side and fry that as well.
- Remove from pan when both sides are done well and properly fried.
- Seekh Kebabs are ready and can be served with mint chutney and cut onions.
Mutton Frankie Roll
Photograph: Phoodelphia/Creative Commons
Ingredients
For the filling
- 1 kg mutton (cut into small pieces)
- 15 to 20 kashmiri red chillies (Soak for 10 minutes in water. Remove water and grind it to a paste.)
- ½ cup vinegar
- 75 gm ginger ground
- 4 tbsp curd
- 2 tsp malwani masala (optional)
- 1 tsp garam masala powder
- 2 big onions finely chopped
- 4 tbsp coriander leaves finely chopped
- 5 tbsp oil
For the frankie dough
- 500 gm all purpose flour (maida)
- ½ cup milk
- Water as required
- Salt to taste
For the omelet
- 7 eggs
- ½ cup water
- Salt and oil for frying
Method
- Whisk the eggs with salt and water and make 20 small omelets and keep aside.
- In a mixing bowl add maida, milk, salt and knead into a dough.
- You can add water if needed. Divide the dough into 20 parts and keep aside.
- Wash and drain mutton pieces.
- Put it in a mixing bowl add salt, ginger paste, and curd.
- Keep aside for 4 to 5 hours.
- After 5 hours take oil in vessel add the marinated mutton mixture.
- Now add chilli paste, vinegar, malwani masala, garam masala and little water (around 1 cup).
- Cook with the lid covered till the mutton is tender and dry.
- You can also put it in the cooker so it gets done faster.
- The mixture for the frankie is ready.
- Now take each dough ball, roll it into thin chapattis.
- Place each omelet on the chapatti, spread mutton mixture on it, put finely chopped onions and coriander leaves and roll it carefully.
- Take a pan add oil in it and fry each roll in it till golden brown.
- Just shallow fry and do not deep fry.
- Mutton Frankie Rolls are ready to be served with hot with sauce and chutney.
Mutton Cutlets
Photograph: Hshaji07/Creative Commons
Ingredients
- ½ kg mutton pieces boneless
- ½ kg potatoes boiled
- ½ cup coriander and mint leaves chopped
- 1 onion chopped
- 1 tbsp ginger garlic paste
- 2 tsp green chilli paste
- 1 tsp pepper powder
- 1 cup bread crumbs
- 2 eggs
- 1 tsp garam masala powder
- Oil for frying
- Salt to taste
Method
- Boil the potatoes and remove their skin. Keep aside.
- In a pressure cooker add mutton pieces with water and ginger garlic paste.
- Add chopped onion as well and give 2 to 3 whistles and it will be done.
- When done remove from cooker and keep aside.
- When it cools, shred the mutton into fine pieces and mix it in the boiled potatoes.
- Add the chilly paste, pepper powder, chopped coriander, mint leaves, garam masala powder and salt.
- Using the palm of the hands, shape it into small flat kebabs.
- In pan keep some oil for deep frying.
- Break the eggs in a bowl and spread the breadcrumbs in a plate.
- Once the oil becomes hot, dip the kebab pieces in egg and coat it with breadcrumbs properly.
- Deep fry in hot oil till the kebabs turn golden in colour.
- Delicious Mutton Boti Kebabs are ready and can be served with green chutney and can be garnished with curd also.
Mutton Awadhi Kebab
Photograph: Courtesy Rajan Manickavasagam/Creative Commons
Ingredients
- ½ kg mutton mince
- a small piece of raw papaya (ground with salt)
- 2 onions chopped
- 1 tsp ginger garlic paste
- 1 tsp green chilly paste
- 50 gm gram flour (besan)
- ½ cup chopped coriander and mint leaves
- Oil for frying
- Salt as per taste
Roast and grind the following ingredients
- ¼ nutmeg
- ½ tsp fennel seeds (saunf)
- 1 tsp cumin seeds
- 2 cinnamon stick
- 4 cloves
- 6 pepper corns
- 1 black cardamom
- 1 bay leaf
- ¼ tsp mace (javitri)
- 1 tsp poppy seeds (khuskhus)
- 1tbsp coconut powder dry
- ½ tsp shah zeera
- 6 to 8 dry red chillies
- 1 tsp coriander seeds
- Roast all these together and grind in mixer. Keep them aside for later use.
Method
- Wash and drain the mince well.
- In a mixing bowl add the mince.
- Add the ground papaya, ginger garlic paste, green chilly paste, and the roasted ground masala and chopped onions and keep for 2 to 3 hours for marination.
- After span of 2 to 3 hours add gram flour, chopped coriander and mint leaves and shape into kebabs using the palm of your hands.
- In another pan keep oil for frying.
- Once you have shaped all the kebabs round, add them one by one in the oil.
- Deep fry them for some time.
- Once they turn golden brown, remove them from the pan.
- Mutton Awadhi Kebab is ready to be served hot with sauce or chutney of the choice.
Kandi Gosht
Photograph: Umami/Creative Commons
Ingredients
- ½ kg mutton pieces boneless
- 1 tbsp raw papaya paste
- 1 tbsp ginger garlic paste
- 1 tbsp green chilli paste
- 1 tbsp vinegar
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp black pepper powder
- 2 eggs
- 1 cup bread crumbs
- Salt to taste
- Oil for frying
- Some wooden satay sticks
Method
- Wash and drain the mutton pieces well.
- Make small and flat pieces as it tenderises the meat well.
- Add salt and papaya paste and mix well.
- Add ginger garlic paste, green chilli paste, vinegar, black pepper powder, garam masala powder and let it marinate for at least 5 hours.
- Keep it in the fridge (keeping in fridge helps the masala stick well to the mutton).
- Now after it is marinated, arrange the mutton pieces on the satay sticks by piercing the pieces with the sticks
- Arrange 3 to 4 pieces on each stick.
- Keep oil for frying in another pan.
- Beat the eggs in a bowl and arrange breadcrumbs in a plate for coating.
- Roll each stick on bread crumbs and dip in well beaten eggs.
- Deep fry in hot oil and fry them till they turn golden brown.
- Mutton Kandi Gosht is ready and can be served hot with chutney.
Note: All images used for representation purposes only.
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Photograph: Umami/Creative Commons