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Tender, juicy mutton seekh kebabs, first grilled to perfection and then simmered in a rich, aromatic tomato-onion gravy. A restaurant-style Mughlai classic that's perfect for a special dinner.
For 4 servings
Prepare and Marinate the Kebab Mixture
Shape and Cook the Kebabs
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Tender, juicy mutton seekh kebabs, first grilled to perfection and then simmered in a rich, aromatic tomato-onion gravy. A restaurant-style Mughlai classic that's perfect for a special dinner.
This mughlai recipe takes 95 minutes to prepare and yields 4 servings. At 718.72 calories per serving with 36.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Start the Masala Gravy
Build the Gravy
Combine and Finish
Replace mutton mince with chicken mince to make Chicken Seekh Kebab Masala. Reduce the cooking time for the kebabs slightly.
For an authentic restaurant-style smoky flavor, place a small steel bowl in the center of the finished curry. Add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the pot for 2-3 minutes to trap the smoke.
For a richer, creamier gravy, you can substitute half of the water with milk or increase the amount of fresh cream to 1/4 cup.
Create a vegetarian version by making seekh kebabs with a mixture of grated paneer, boiled potatoes, and mixed vegetables, bound with besan.
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 from the mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
The gravy is rich in spices like turmeric, ginger, and garlic, which contain compounds like curcumin, gingerol, and allicin, known for their potent anti-inflammatory and antioxidant properties.
A single serving of Mutton Seekh Kebab Masala contains approximately 650-750 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of oil, ghee, and cream used.
This dish is a good source of protein and iron from the mutton. However, it is also high in calories and saturated fat due to the use of red meat, ghee, and cream. It's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.
The most common reasons for kebabs breaking are: 1) Not squeezing out all the water from the onions. 2) The mince mixture being too wet. 3) Not enough binding agent (roasted besan). 4) Not chilling the mixture before shaping.
Yes, absolutely. To bake, preheat your oven to 200°C (400°F). Place the shaped kebabs on a lined baking sheet and bake for 15-20 minutes, turning halfway through. For an air fryer, cook at 180°C (360°F) for 12-15 minutes, flipping once.
Yes, this dish is great for making ahead. You can prepare and fry the kebabs and make the gravy separately and store them in the refrigerator for up to 2 days. When ready to serve, simply heat the gravy and add the kebabs, simmering for 5-7 minutes.