Ingredients
- 1/3 oz. kidney fat
- 8-3/4 oz. mutton
- minced
- 2 oz. besan
- 1 dash red chili powder
- 5 oz. onion
- 3 oz. curd
- 5 cloves
- 2 to 3 sprigs coriander leaves
- Garam masala
- for flavour
- Oil
- for basting
- 1/3 oz. butter
Instructions
- Slice and fry the onion until golden brown.
- Chop fresh coriander.
- Mince mutton along with the kidney fat.
- Mix all the ingredients in the mutton mince, leaving aside 60 grams of curd.
- Form into a dough and make a well in the centre.
- Take a red hot charcoal and place in the centre of the mutton dough.
- Put a blob of butter on top of the charcoal and put a few cloves.
- Cover the whole mixture so as to get the dum.
- Now make croquettes and place in a tray.
- Beat the curd, red chili powder and drop of red colour.
- Sprinkle on the kababs.
- Now cover the tray and put charcoal on the top and bottom of the tray to cook the kababs.
- Serve with hyderabadi paratha and green chutney.
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