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Is there anything better than Lucknowi kebabs? The Parsis will take you on a jumble ride of flavours filled with aromatic spices and herbs. They will change your perception of kebabs, and you will never get bored of eating these kebabs. You make these with the choice of meat, chicken, lamb, or even pork. Parsis' have immense varieties of kebabs to serve on special events with saffron rice, naan, or flatbread. Try these succulent mutton cutlets or kebabs to enjoy at home on special occasions.
Ingredients:
- 500 grams ground mutton (minced)
- 250 grams boiled potatoes
- ½ cup onion (finely chopped)
- ½ cup coriander (finely chopped)
- 5-6 pudina strings (finely chopped)
- 2 tbsp ginger- garlic paste
- 2 tsp green chillies (finely chopped)
- 3 tbsp lemon juice + some for garnishing
- ½ tsp cumin seeds
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp roasted cumin powder
- ½ tsp turmeric
- Salt, as per taste
- Bread crumbs to coat
- 1 raw egg (beaten)
- Oil, for frying
How To Make Parsi Mutton Kebabs?
- To begin with, take a big deep bowl for mixing the ingredients. First, add boiled potatoes with chopped onions, coriander, ginger-garlic paste, green chillies, and lemon juice. Mix well all the ingredients.
- Then add salt, cumin seeds, red chilli powder, turmeric, roasted cumin powder, and again mash with your hands.
- Lastly, add the grounded meat and gently mix it all to combine the ingredients.
- Form a dough of mutton mixture. Apply some oil over it.
- Cover and keep for 1 hour in the refrigerator. (you can also prepare this meat mixture a day in advance to get more blended flavours of meat into spices)
- Heat oil in a kadhai, or you can either shallow fry or bake them. (bake at 200 degrees celsius for 15-20 minutes and grease some oil on the baking tray.
- Meanwhile, the oil is heating. Take out the mutton mixture.
- Rub oil on your hands and gently take a small portion from it. Shape them like a kebab and keep them aside.
- Take two bowls; in the bowl, beat one raw egg and in the other one, add breadcrumbs.
- Before slipping them in the hot oil, first, dip one kebab at a time in the beaten egg mixture and then followed with breadcrumbs. Properly coats the breadcrumbs and then slip them one by one in the hot oil.
- Fry from both sides till they become golden brown and crispy.
Your Parsi mutton kebabs are ready. Serve hot and garnish it with a dash of lemon juice, sliced onions and green chutney on the side.
