Add mutton kheema, fried onions, green chillies, coriander leaves, ginger, cumin seeds, chilly powder, rose water, lemon juice, garlic paste, egg, and salt to a large bowl. Keep this mixture aside.
Description - Step 2
Blend the kebab mixture
Take a small blender and grind green cardamoms, cashews, black pepper, black cardamoms, nutmeg, fennel seeds, star anise, and spices. Add this spice mix to the mixture of mutton kheema and other ingredients, and blend it to a fine paste without adding water.
Description - Step 3
Infusing smokiness to the dish
Remove the blended kheema on a plate, and make a small gap in the center of this mixture. Burn a piece of charcoal and place it in this gap. Now, add 2 teaspoons of ghee on the charcoal, to make it start smoking. Cover the plate with a tight lid and keep aside for 10 minutes. The smoke will infuse the kheema mixture, adding extra flavor.
Description - Step 4
Fry the kebabs
Take a small portion of the kheema mixture and make patties. Place the patties on a plate. Take a wok and add some ghee. Once the ghee is hot, add the kebabs and fry them, till golden brown.
Serve hot with lemon wedges and mint chutney for a delightful appetizer or snack.
Awadhi
Intermediate
Appetizer
