By Devi Poojari
250 grams minced mutton 1 onion, finely chopped ½ tomato, finely chopped 2 green chillies 2 tablespoons chickpea flour 2 tablespoons ginger-garlic paste 1 teaspoon coriander seeds 1 tablespoon raw papaya paste (optional) 1 tablespoon butter 1 teaspoon black peppercorns Salt to taste Oil for shallow frying
In a bowl, add the minced mutton along with the coarse spice mix, ginger-garlic paste, papaya paste, toasted chickpea flour, chopped onions, chillies and tomato. Mix in all the ingredients along with salt to taste. Be mindful of not overworking the mince while mixing as that may result in a rubbery, chewy texture when you fry the kebabs. Set aside this mixture for ten minutes for all the flavours to blend well. Add a tablespoon of melted butter to the mince moments before frying as it amplifies the fat content of the meat, making it moist.
Heat at least a quarter cup of oil in a shallow frying pan and make thin patties of 3-inch diameter by patting the mince in the middle of your palm. If the mince appears to be too sticky, dip your hands in a bit of water before you shape the patties. Fry on each side for no more than 3 minutes on a medium-low heat and remove on an absorbent paper towel. Serve hot with a squeeze of lime with parathas, mint chutney and a refreshing salad.