Whether you’re cooking up a feast or a simple Sunday brunch, Lamb kebabs are the perfect way to kickstart your meal. They even go great as a side to the humble dal-chawal.
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These lamb mince kebabs are juicy and packed with a whole lot of flavour. They make for a great appetizer or side to your meals.
Bring the lamb mince to room temperature and add egg, cumin powder, red chilli powder, paprika, white pepper, salt and oil. Mix well and set aside for 15 minutes.
Grind ginger, chillies, garlic, coriander/cilantro leaves, onion, tomato, paneer, cashews, and garam masala powder with the lemon juice.
Mix this paste well with mutton paste. Divide into equal portions and shape into balls. You may adjust the consistency with the corn flour.
Wet your palms and gently press the balls into small disks. Roast them on a tawa, making sure you baste them occasionally.
You could also grill them in a preheated oven at 180℃ for 15 minutes until golden brown, basting occasionally with butter/oil.
Let the kebabs rest for a few minutes before serving.
Sprinkle some chaat masala and serve hot on a bed of brown roasted onions and tomatoes, along with tomato sauce or any chutney of your choice.