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Succulent minced mutton kebabs packed with aromatic spices, featuring a unique 'ghilaaf' or cover of finely chopped vegetables. This Mughlai classic is pan-fried to perfection, making it a spectacular appetizer for any occasion.
For 4 servings
Prepare the Kebab Mixture
Prepare the 'Ghilaaf' (Covering)
Succulent minced mutton kebabs packed with aromatic spices, featuring a unique 'ghilaaf' or cover of finely chopped vegetables. This Mughlai classic is pan-fried to perfection, making it a spectacular appetizer for any occasion.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 454.54 calories per serving with 23.78g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Shape and Coat the Kebabs
Cook the Kebabs
Serve
You can substitute mutton keema with chicken keema or even paneer (crumbled) for a vegetarian version. Adjust cooking times accordingly.
Instead of shallow-frying, you can bake the kebabs. Preheat your oven to 400°F (200°C), place the kebabs on a lined baking sheet, and bake for 15-20 minutes, turning halfway through.
Adjust the amount of green chillies and red chilli powder to suit your preference for a milder or spicier kebab.
For extra richness and binding, you can add 1 tablespoon of cashew paste or almond paste to the mutton mixture.
Mutton is a high-quality protein source, essential for muscle building, repair, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia.
Spices like ginger, cumin, and coriander are known for their digestive properties, helping to stimulate digestive enzymes and improve gut health.
Ingredients like garlic, turmeric, and the vegetables in the 'ghilaaf' are rich in antioxidants and vitamins that support a healthy immune system.
One serving of Ghilaafi Seekh Kebab (approximately 3 pieces) contains around 480-500 calories, primarily from the mutton and ghee used in preparation.
It can be part of a balanced diet. It's high in protein and iron from the mutton. However, it is also high in saturated fat. To make it healthier, you can use leaner mince, bake instead of fry, and serve with a large salad.
Kebabs usually break due to excess moisture or improper binding. Ensure you squeeze out all the water from the onions. Also, the roasted besan acts as a binder, and chilling the mixture for at least 30 minutes is essential to help them hold their shape.
Yes, you can substitute mutton with minced chicken. The cooking time might be slightly shorter, so keep an eye on them to prevent overcooking.
Absolutely. You can prepare the mutton mixture and refrigerate it for up to 24 hours. This actually enhances the flavor. Shape and cook them just before serving.
Ghilaafi Seekh Kebabs are best served as an appetizer with mint chutney, sliced onions, and lemon wedges. They can also be part of a larger meal with naan bread or rumali roti.
This recipe goes great with these complete meals
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