Kache keema kebabs | minced mutton kebabs

Kache keeme ke kebabs are basically mutton minced and mixed together with few spices and is deep fried .Minced mutton ( keema ) gets cooked while deep frying it where as the spices added before frying gives that much needed taste and authentic flavor . Keema kebabs are teamed with mint coriander chutney , its quick and easy but to bind the kebabs, is really a big challenge for some people. Its a traditional south Asian meat dish called keema which is served in different forms and .Kache keeme ke kebabs are one of them, Do try it , I am sure my recipe would do the binding trick …..

INGREDIENTS:
250 gms boneless lamb minced
( mutton keema )
4 tbsp gram flour ( besan )
2 tbsp ginger garlic paste
2 -3 tbsp coriander leaves
1 tbsp mint leaves
1 onion finely chopped
1 tsp garam masala powder
1 tsp cumin powder
3 – 4 green chillies finely chopped
3 tbsp coriander seeds
salt
oil

METHOD:

Wash the mince ( keema ) and squeeze it slowly with your hand so that the excess water is drained out.
Roast coriander seeds and crush it .
Now in a large bowl place keema , add salt , crushed coriander seeds , onions , gram flour , ginger garlic paste , coriander leaves, green chillies, garam masala powder, cumin powder and mint leaves.
Mix everything well , pre heat oil in kadhai and slow down the flame, lightly take a small portion of keema mixture and make into a medium size kebabs with the help of your palm and fingers.
The shape should not be exact round , a bit elongated, in fact when you start making keema into kebabs , you will see you finger prints on keema , that’s the time fry it into slow flame until its completely done from inside and outside , both sides.
Serve with green chutney.

NOTE;

It will take time to cook on low flame so do not rush and remove them as they might remain uncooked from inside.
The shape isn’t a problem , you can shape up as per your choice.
Do not press too much with palm and fingers, when making kebabs.