Warning: include(/home1/fatmaz/public_html/evernewrecipes.com/wp-content/plugins/wp-super-cache/wp-cache-base.php): failed to open stream: No such file or directory in /home3/fatmaz/public_html/wp-content/plugins/wp-super-cache/wp-cache.php on line 65

Warning: include(): Failed opening '/home1/fatmaz/public_html/evernewrecipes.com/wp-content/plugins/wp-super-cache/wp-cache-base.php' for inclusion (include_path='.:/opt/php56/lib/php') in /home3/fatmaz/public_html/wp-content/plugins/wp-super-cache/wp-cache.php on line 65

Warning: include_once(/home1/fatmaz/public_html/evernewrecipes.com/wp-content/plugins/wp-super-cache/ossdl-cdn.php): failed to open stream: No such file or directory in /home3/fatmaz/public_html/wp-content/plugins/wp-super-cache/wp-cache.php on line 82

Warning: include_once(): Failed opening '/home1/fatmaz/public_html/evernewrecipes.com/wp-content/plugins/wp-super-cache/ossdl-cdn.php' for inclusion (include_path='.:/opt/php56/lib/php') in /home3/fatmaz/public_html/wp-content/plugins/wp-super-cache/wp-cache.php on line 82
Mughlai Kebab Recipe - EvernewRecipes.com
Home / Barbeque / Mughlai Kebab Recipe

Mughlai Kebab Recipe

Mughlai Kebab Ingredients:

Mughlai Kebab Recipe
Mughlai Kebab Recipe
  • 500 gms Lamb Mince(Keema)
  • Brown Color
  • 3/4 tsp Garam Masala
  • 1 tsp Garlic (Lasun) paste
  • 1 tblsp Raw Papaya Paste
  • 1 tsp Ginger (Adrak) Paste
  • 2 tblsp Cashewnut (Kaju)
  • 2 tsp thick Cream (Malai)
  • 2 Onion (Pyaj)
  • 2 tsp Carom Seeds / Thyme (Ajwain)
  • 2 tsp Dried Mango Powder (Amchoor)
  • 2 tblsp Rock Salt (Kala Namak)
  • 3 tblsp Cumin Seed (Jeera)
  • 1 tblsp Dry Ginger (Saunth)
  • 1 tsp Black Pepper (Kali Mirch)
  • 1/2 tsp Nutmeg Powder(Jaiphal)

How to make seekh kabab:

  • Wash the keema and put in a strainer and gently press to squeezeout all the water.
  • Mix all the ingredients to the keema and knead well.
  • Keep aside for 1 hour.
  • Heat a gas oven or an electric oven with the skewers.
  • Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
  • Press the mince on to a hot skewer.
  • The keema will immediately stick to the hot skewer.
  • Repeat with left over mince on all the other skewers.
  • Place the skewers in the oven.
  • Keep rotating the skewers occasionally.
  • When cooked, gently remove the kababs from the skewers with the help of a napkin.
  • Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
  • To serve sprinkle some chat masala and lemon juice on the kababs.

Leave a Reply