Mutton Kabab

Ingredients:.

• Mutton mince/keema (washed)-250 gm
• Chopped onion-2 (medium)
• Ginger chopped-2 inch
• Garlic cloves-12 to 15
• Coriander leaves-1/3 cup
• Mint leaves-1/3 cup
• Lemon juice-2 tbsp
• Dry red chilli-2
• Cumin seeds-1 tsp
• Egg-1 or 2
• Salt to taste
• Ghee: 2-3 tbsp
• Cooking oil-3 tbsp

Method:.

Turn on the flame and heat a pan.
Add ghee and let it heat, add cumin seeds, dry red chilli, ginger and garlic cloves.
Fry it for a minute on medium flame, add chopped onion and fry it for a minute on medium flame.
Add mutton keema/mince and salt to taste, mix it and cook it on high flame for 2-3 minutes to dry the water of mutton.
Cover the pan and cook it on medium flame for 8-10 minutes (keep stirring in between).
Cover the pan and cook it on low flame for 10-12 minutes, keep stirring in between.
Turn off the flame and let it cool down.
Put the cooked mutton keema in the blending jar, add coriander leaves, mint leaves and lemon juice.
Blend it for 30-40 seconds (do not add water) and take it out in a bowl.
Crack the eggs in a bowl, whisk it and keep it aside.
Take small portion of the prepared keema mixture and make a small ball.
Gently press it on your palm to give kabab shape, repeat the process to make all the kababs .
Heat a pan/tawa, add one tbsp oil or ghee and let it heat.
Dip the kababs in the whisked egg and put them on the tawa/pan one by one.
Fry it for 2 minutes on low flame then gently flip to fry other side.
Fry the other side alos for 2 minutes on low flame.
Take out on the kitchen towel to absorb extra oil.
Serve hot with green chutney and onions.