Ghilaafi Seekh Kebab

Instructions

1. 1

   Prepare the Kebab Mixture

   • In a large mixing bowl, combine the mutton keema, finely chopped and squeezed onion, ginger-garlic paste, green chillies, 3 tbsp coriander leaves, and mint leaves.
   • Add the roasted besan, garam masala, red chilli powder, cumin powder, coriander powder, turmeric powder, and salt.
   • Pour in the lemon juice and 1 tbsp of ghee.
   • Using your hands, mix and knead the mixture for 4-5 minutes until it becomes smooth, sticky, and well-combined. This process helps in binding the kebabs.
   • Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours. This step is crucial for the flavors to meld and for the mixture to firm up.
2. 2

   Prepare the 'Ghilaaf' (Covering)

   • While the kebab mixture is chilling, prepare the covering.
   • In a separate bowl, combine the very finely chopped small onion, capsicum, deseeded tomato, and 2 tbsp coriander leaves.
   • Mix them well and spread this vegetable mixture evenly on a flat plate or a tray.
3. 3

   Shape and Coat the Kebabs

   • Remove the chilled mutton mixture from the refrigerator. Lightly grease your palms with oil or ghee.
   • Divide the mixture into 12 equal portions.
   • Take one portion and shape it into a 4-inch long, cylindrical seekh kebab. If you have skewers, you can shape the kebab around it and then gently slide it off.
   • Carefully place the shaped kebab onto the plate with the vegetable mixture. Gently roll and press it so that the 'ghilaaf' adheres evenly to the entire surface.
4. 4

   Cook the Kebabs

   • Heat 4 tbsp of ghee in a wide, heavy-bottomed pan or skillet over medium heat.
   • Carefully place the coated kebabs in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
   • Shallow-fry for 10-12 minutes, turning them gently every 2-3 minutes, until they are golden brown on all sides and cooked through.
   • Ensure the kebabs are cooked evenly. The internal temperature should reach 160°F (71°C).
5. 5

   Serve

   • Once cooked, transfer the Ghilaafi Seekh Kebabs to a serving platter, optionally on a bed of sliced onions.
   • Serve hot with mint-coriander chutney, onion rings, and lemon wedges on the side.