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Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
For 4 servings
Prepare the Binding Agent
Mix the Kebab Mixture
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
This mughlai recipe takes 40 minutes to prepare and yields 4 servings. At 481.49 calories per serving with 23.75g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Shape the Kebabs
Shallow Fry the Kebabs
Drain and Serve
After shaping the kebabs, place them in a large bowl. Put a small steel cup in the center, add a piece of hot charcoal, pour a teaspoon of ghee over it, and immediately cover the bowl for 5-7 minutes to infuse a smoky aroma.
Create a small cavity in each kebab ball and fill it with a mixture of finely chopped cashews, raisins, and a pinch of saffron before sealing and frying.
For a healthier option, preheat your oven to 200°C (400°F). Arrange the kebabs on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 15-20 minutes, flipping halfway through, until golden and cooked.
Replace mutton keema with chicken keema. Reduce the cooking time slightly as chicken cooks faster.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The spices used, such as turmeric, ginger, and garlic, have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
One serving of Mutton Goli Kebab (approximately 5 pieces) contains around 470 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of oil absorbed during frying.
Mutton Goli Kebab is a good source of protein and iron. However, since it is shallow-fried, it is high in calories and fat. To make it healthier, you can opt for the baked version mentioned in the variations and use leaner mutton mince.
Kebabs usually break for two main reasons: excess moisture in the mixture or not enough binding agent. Ensure you squeeze out any water from the keema and use the recommended amount of roasted besan. Also, refrigerating the mixture for at least 30 minutes helps them hold their shape.
Yes, you can. You can prepare and shape the kebabs and store them in an airtight container in the refrigerator for up to 24 hours before frying. You can also freeze the uncooked kebabs for up to a month.
These kebabs are best served as an appetizer with mint-coriander chutney, tamarind chutney, sliced onions, and lemon wedges. They can also be wrapped in a paratha or naan to make a delicious kebab roll.
This recipe goes great with these complete meals
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