Cozy + aroma of homemade kebabs - the alarm clock = A perfect weekend

Hello folks - here’s the ultimate recipe for the most luscious and melt in the mouth kind of kebabs that you can make in your home kitchen in an absolute jiffy. You can also store the prepped up mince in the fridge ( which will also enhance the earthy flavor of the spices and make the kebabs more aromatic ) and happily roll out classic hot kebab's at your own free will whenever needed . Served with fresh green chutney , these kebabs are an absolute mood lifter and perfect serve for that special meal over the weekend or as an appetizer for a party .

Together these two are a perfect marriage and a gastronomical delight . Your family / guests will be raving about this combination for days after you have treated them to these . Also , you can comfortably pass on the guilt with these when reaching out for an extra piece , as these are pan seared and need the least amount of oil for frying.

Things you will need to make the kebabs

• 500 grams of mutton keema , washed and cleaned

• 4 tbsp. of channa dal , pre-soaked

• 1/2 teaspoon turmeric powder

• 08 pods of garlic

• 1 roughly chopped piece of 1 inch ginger ,

• 2 finely chopped green chillies

• 2 finely chopped medium sized onions

• 1/2 cup of finely chopped mint leaves

• Salt , to taste

• 2 tablespoons ghee

• 4 dry red chilies

• 1 tsp black pepper corns + 4 cloves + 1 inch cinnamon stick + 5 cardamom pods + 1 teaspoon fennel seeds + 1 teaspoon ajwain

• 01 tsp homemade garam masala

Steps to follow

• To begin , heat some ghee in a pressure cooker and toss in the dry red chillies, ajwain, fennel seeds, cardamom, black peppercorns, cloves, cinnamon, garlic cloves and the ginger . Sauté all of this for a few seconds and add in the mutton keema . Sear the meat with the spices for about 5 minutes.

• Once done , add in the chana dal, turmeric powder, salt and just enough water to immerse all the ingredients . Pressure cook the keema and dal for 5 to 6 whistles.

• Open the pressure cooker and check if there is any left over moisture - if yes , turn on the heat and keep stirring until all the moisture is evaporated.

• Once done , allow the mutton keema to cool completely to room temperature.

• Next add the sautéd meat into a food processor and grind into fine paste.

• Now move the minced meat onto a bowl and add in the finely chopped onions, green chillies , garam masala and the mint leaves . Taste to adjust spices as per choice.

• Combine all the ingredients ( preferably by hand ) and shape into flat roundels.

• Place the kebabs onto a preheated pan and drizzle a little ghee - pan sear until golden brown on both sides. Serve the kebabs with green chutney and some onion rings and make it a perfect weekend !

Things you will need to make a green chutney

A green chutney is one of the most common accompaniment to both vegetarian and non vegetarian Indian snacks . A lot of people also prefer to store it in the fridge but in my opinion , I would recommend to consume this fresh . It goes so well with any Indian cutlets , pakoda's or even as a simple spread on a sandwich. Do make sure that you do not add too much water while blitzing a green chutney , as both mint and coriander have quite a bit of water in them and will release it when blended together with salt . To make a green chutney , blitz all of the below and serve fresh topped with a little lemon juice. Alternatively , if you like it to be creamy add some yogurt - the choice is completely up to you how your would like it.

• 1 cups fresh mint leaves

• 1/2 cup fresh coriander leaves

• 1/2 tsp sugar

• 1-2 green chillies

• 1/2 tsp jeera or cumin Seeds

• 1/2 teaspoon black salt

• Top with some lemon juice / yogurt to serve