Mutton Goli Kebab

Instructions

1. 1

   Prepare the Binding Agent

   • Place a small, dry pan over low heat.
   • Add the besan (gram flour) and dry roast for 2-3 minutes, stirring continuously, until it becomes aromatic and changes color slightly.
   • This step is crucial to remove the raw taste of the flour. Set aside to cool.
2. 2

   Mix the Kebab Mixture

   • In a large mixing bowl, combine the mutton keema, finely chopped onion, green chilies, ginger-garlic paste, chopped coriander, and mint leaves.
   • Add all the dry spice powders: red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt.
   • Add the cooled roasted besan and the lemon juice.
   • Using your hands, mix everything thoroughly for 3-4 minutes. Knead the mixture well to ensure the spices are evenly distributed and the mixture becomes slightly sticky and cohesive.
   • Cover the bowl and refrigerate the mixture for at least 30 minutes. This helps the flavors to meld and makes the kebabs easier to shape.
3. 3

   Shape the Kebabs

   • After resting, take the mixture out of the refrigerator.
   • Lightly grease your palms with a little oil to prevent sticking.
   • Take small, lemon-sized portions of the mixture and roll them between your palms to form smooth, round balls (goli) without any cracks. You should be able to make about 20 kebabs.
4. 4

   Shallow Fry the Kebabs

   • Heat the oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be about half an inch deep.
   • To check if the oil is ready, drop a tiny piece of the mixture; it should sizzle immediately.
   • Carefully place the shaped kebabs into the hot oil in a single layer. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for 8-10 minutes, turning them gently every 2 minutes, until they are evenly browned, crisp on the outside, and cooked through.
   • Maintain a consistent medium heat to ensure even cooking.
5. 5

   Drain and Serve

   • Once cooked, use a slotted spoon to remove the kebabs from the pan.
   • Place them on a plate lined with paper towels to absorb any excess oil.
   • Serve the Mutton Goli Kebabs hot, garnished with fresh coriander, alongside mint chutney, onion rings, and lemon wedges.