Name: Dilruba Kebabs recipe by Anita Chaurasia at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Mutton keema- 500gms; Onions-2 medium (chopped); Garlic - 10 to 12 flakes (minced); Ginger - 2 inch piece(grated); Black cardamom - 2; Green cardamom - 5; Cloves - 5; Cinnamon - 2 sticks; Bay leaf - 2; Whole red chillies - 2; Green coriander 1/2 a cup( chopped); Green chillies - 2 (sliced); Lemon juice; Salt to taste; Oil 2 tbsp + for shallow frying

ABOUT Dilruba Kebabs RECIPE

A recipe which is entirely different from sham-e-kebab. It has aroma of spices and a tangy & pungent taste of the filling. Easy to make & great in taste.

Ingredients Serving: 4

Mutton keema- 500gms
Onions-2 medium (chopped)
Garlic - 10 to 12 flakes (minced)
Ginger - 2 inch piece(grated)
Black cardamom - 2
Green cardamom - 5
Cloves - 5
Cinnamon - 2 sticks
Bay leaf - 2
Whole red chillies - 2
Green coriander 1/2 a cup( chopped)
Green chillies - 2 (sliced)
Lemon juice
Salt to taste
Oil 2 tbsp + for shallow frying

Instructions

Heat the oil & add all the whole spices & chopped onions and garlic and red chilies.
Saute for 3-4 minutes or till onions become translucent.
Add the minced meat and saute for 2-3 minutes.
Add salt and put on the lid.
Let it cook on low flame for 15-20 minutes or till the keema is cooked and moisture evaporates.
Cool it. Take out the whole spices. Grind all the spices except bay leaf to a fine paste. Grind the cooked keema and mix well with the masala paste. Keep it aside.
Grate ginger, chop coriander and green chillies finely.
Add 1 tsp of lemon juice to it & season with salt.
Take a little keema (make 10 - 12 balls) flatten on your wet palm.
Take 1/4 sp. Of the filling, put it in the centre and seal the sides (like you do while making aloo ke parathas).
Make all kebabs same way.
Heat the nonstick pan and shallow fry the kebabs till golden brown on both sides.
Serve hot with green chutney & onion rings.

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