Posted on November 24, 2008 1:35 PM
- ½ Kg Mutton Kheema
- 2 Tsp. Raw papaya paste
- Salt to taste
- 1 Tsp. Red chilli paste/powder
- 1 Tsp. White pepper powder
- 1 Tsp. Garam masala
- 1 Tsp. Elaichi powder
- 1 Tbs. Brown Onion
paste
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- 2 Chopped green chilies
- 1 Tsp. Ginger/Garlic paste
- 1 Tsp. Chopped Ginger (fine)
- 1 Tsp. Chopped Onion (fine)
- 1 Tsp. Saffron
- 2 Tbs. Ghee
- 2 Tbs. Chana Atta
- Oil for frying
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Take the kheema in a bowl and add the raw papaya and salt.
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While mixing thoroughly, add the rest of the spices also.
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Then add the brown onion paste, kewra essence, and green chilies and the ginger/garlic
paste.
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Also, combine in the chopped ginger, onion, saffron and fresh dhaniya. Marinate this mixture
for 10 min.
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Heat ghee in a pan and fry the chana atta. Stir continuously and add to the marinated
mixture.
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Heat oil on a tawa. Make kababs out of the mutton mixture and fry on the tawa until golden
brown.
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Serve hot with onion, vinegar, fresh dhaniya and green chutney.
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