Minced meat Kebabs (Tunde ke kebabs)
 
 
Flavorful and delicate mutton keema kebabs.
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 20 tikkis/rounds
Ingredients
  • 500 gms Mutton keema
  • 2 bay leaves
  • 7 cloves
  • 10-15 whole black pepper
  • 1 flower mace
  • 1 black cardamom
  • salt, to taste
  • 3-4 green chillies
  • 75 gms (approx) channa dal, soaked overnight and drained
  • 3 tbsp ghee or clarified butter
Instructions
  1. Put the whole masalas, channa dal, mutton keema in pressure cooker. Put ½ cup water, and cook on medium high flame for one whistle. Put on low flame and let cook 2 minutes. Switch off and take out steam. Take the lid off and if required cook the water out. Let cool.
  2. Add salt and green chillies to the mutton mixture. And grind well. It should be a smooth paste. The smoother the paste, the softer your tikkis will be. Mash by hand if required, but make the paste smooth, like baby food smooth.
  3. Shape into flat tikkis/rounds. Heat a flat skillet and pour some ghee. Cook till browned on both sides. Serve with onion rings and mint chutney.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/09/16/minced-meat-kebabs-tunde-ke-kebabs/