Wednesday, May 19, 2010

Keema Mutti/Keema cutlet

Every hyderabadi are aware of keema kebabs like keema mutti or shammi kebab. I like to share Keema mutti receipe which i inherited from my mom. She is really good at making it. These mutties can be used in many others ways like in making shorva receipe/korma, in kofta biryani, as also indian version burgers/sandwiches or can be eaten as snack by itself. Hope you all like this version of keema kebabs. I made this for a quick snack for the weekend and turned up good especially my toddler really like it.



Ingredients:
Mutton Keema Mince 1 lb
Green chilles - 2-3, finely chopped.
Onions - 1 finely chopped
Chilly powder - 1tsp
Turmeric Powder - 1/4tsp
Coriander powder - 1tsp
Garam Masala powder - 1/2tsp
Coconut powder - 1 tbsp
Khus -Khus (poppy seeds) - 1tbsp
Ginger Garlic paste - 1tsp
Coriander Leaves - finely chopped 1/2cup
Salt - as required
Pepper - 1/4tsp
Lemon juice - 1tbsp

Method:

First wash the mince, and drain all the water. Make sure there is no water.
Make a paste of coconut powder (you can use fresh coconut if needed) and poppy seeds with very little water.
Now add all the above ingredients to the mince and also the coconut paste, mix properly. Make it into small lemon ball size and press in to a patty. You can make it into any shape needed.
Put a pan on stove, add 1tbsp oil and shallow fry the muttis until brown colour on both sides.
If you think the mixture is watery, add little beasn powder to bind (lightly roast the besan) . Alternatively, for extra taste you can dip the patties in the beaten egg and then shallow fry.

This receipe is not much different compared to shammi kebeb, in this mince is cooked with some oil, ginger garlic past, salt, chilli powder, besan and cooked until all the moisture is gone. Then it is blended together with green chillies , coriander leaves and masalas. Then pressed in to patties, dipped in egg mixture and shallow fry them.