Ingredients with Measurements:
- 500g minced lamb
- 1 cup chopped onions
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1/2 cup chopped fresh coriander leaves
- Salt to taste
- Oil for frying
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a large mixing bowl, combine minced lamb, chopped onions, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, chopped fresh coriander leaves, and salt to taste.
2. Mix well and let it marinate for at least 30 minutes.
3. Soak skewers in water for 10 minutes.
4. Divide the mixture into equal portions and shape them into long kebab shapes.
5. Thread the kebabs onto the skewers.
6. Heat oil in a pan and fry the kebabs until golden brown on all sides.
7. Serve hot with mint chutney and lemon wedges.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4-6 people
Nutritional information:
- Calories: 350 per serving
- Fat: 25g
- Protein: 20g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- Minced beef or chicken can be used instead of lamb.
- Fresh mint leaves can be used instead of coriander leaves.
Variations:
- Add chopped green chilies for a spicier version.
- Add grated cheese to the mixture for a cheesy twist.
Tips and tricks:
- Make sure to marinate the mixture for at least 30 minutes to allow the flavors to develop.
- Use lean meat to avoid excess oil while frying.
- If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning.
Storage instructions:
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a preheated oven at 180°C for 10-12 minutes or until heated through.
Presentation ideas:
- Serve on a platter with mint chutney and lemon wedges.
- Garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
- Lemon wedges
Pairings:
- Mint chutney
- Raita
Suggested side dishes:
- Naan bread
- Steamed rice
Troubleshooting advice:
- If the kebabs are falling apart while frying, add a little bit of cornflour to the mixture to bind it together.
Food safety advice:
- Make sure to cook the kebabs thoroughly to avoid any risk of foodborne illness.
Food history:
- Mattha Kebab is a popular Indian kebab dish that originated in the northern region of India.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve as an appetizer or as a main course.
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Region: Indian