Preparation Time : 40 – 50 minutes
Cooking Time : 30 minutes
Serving : 4-6 members
Description
Meat and cheese is one combination I have wanted to pair together for quite some time . But the two fatty culprits did scare me away because of the calorie in take its going to end up in and not wanting the rats in my laboratory ( oops the Rats are hubby dear my kids and son – in – law , the laboratory is my kitchen ) who end up eating and have a heart attack over night . So I just threw away the idea from my mind immediately. Later , after a few months time while just whiling away my time over the foodie groups in face book . I came across a picture of a mutton roast that’s grilled with grated cheese over a hot Tawa . There was a tsunami happening in my mouth as I just could not take my eyes away from drooling . Finally I ended up gulping a hell of saliva . Checked to see who has posted it and who else other than my friend Anisa Arif the spice queen . Well now there is no health issues coming in between as when a friend has tried it , it’s an alerting alarm signal saying its your turn dumbo . Not wanting to repeat the same as Anisa did , I just used a recipe from my hand written cook book and added grated cheese with a revolutionary idea to the filling . This recipe is an authentic recipe very own to the nawabs of Hyderabad . I have just added my twist of adding grated cheese to the filling leaving the recipe undisturbed. As authentic old school recipes need no more polishing to be done . I just found a cheats way of not keeping the mutton whole and the dal used along just led an option to tell when questioned about that the meat used is very little . The amount of roller coaster rides I go through to just satisfy my cravings to experiment a dish with no complaints is sure adventures and worth while when I hear oohs … And aahhs over the table when served filling in a lot of joy in me . This fool proof dish vanished away in minutes and has been on demand from then but I keep it away as I know this fatty culprit is to be enjoyed only once in a blue moon . From humble old school to va – va – voom with a clever riff on the classic worked wonders ….
Ingredients
Ingredients | Quantity |
|---|---|
| Boneless mutton | 600 grams |
| Cumin seeds | 1 teaspoon |
| Pepper corns | 6 |
| Ginger | 1/2 inch chopped |
| Garlic | 10 cloves peeled |
| Bengal gram | 1/4 cup soaked in water for half an hour |
| Coriander seeds | 1 teaspoon |
| Green cardamom | 1 |
| Black cardamom | 1 |
| Garam masala powder | 1/2 teaspoon |
| Red chilli powder | 2 teaspoons |
| Mace powder | a pinch |
| Salt | to taste |
| Oil | 2 tablespoons + to shallow fry |
| Eggs | 2 beaten with salt to taste |
Ingredients for stuffing
Ingredients | Quantity |
|---|---|
| Onion | 1 chopped finely |
| Hung curd | 1/4 cup |
| Grated processed cheese ( I used Amul cubes ) | 1/4 cup |
| Mint + coriander leaves | 2 teaspoons chopped |
Method for filling
- Squeeze the chopped onions between your palms to remove excess water .
- Mix hung curd , grated cheese , onion , mint + coriander leaves chopped together .
- Taste and add salt as the cheese used already has a lot of salt content in it . Place in the refrigerator.
Method for the kebab
- Heat 2 teaspoons of oil in a pressure cooker . Add cumin seeds , coriander seeds , pepper corns ,
- black cardamom, green cardamom , ginger and garlic . Stir well for a minute over medium heat . Add the boneless mutton pieces and sauté for five minutes until the colour of the meat changes .
- Top with soaked and drained Bengal gram dal , salt to taste ,red chilli powder ,mace powder and garam masala powder . Stir well for about 2-3 minutes.
- Add one and half cups of warm water and Bring to boil . Pressure cook for 4 or more whistles depending on your pressure cooker to cooked and dry . Remove from heat . Cool completely and grind to a smooth paste with out adding water .
How to proceed
- Divide the ground paste to equal lemon size portions and roll to a round with greased palms .
- Insert your thumb from the top of the round to get a hollow dent in the middle . Fill the dent with dahi cheese stuffing .
- Flatten a goose burry size of the ground meat and cover on top of the filling .
- Roll gently to a circle again with no cracks . Then flatten a bit to get tikki / cutlets shape . ( I used a greased cutlet mould to get perfect sized kebabs ,
- you can use a Horlick’s bottle top too ) Do the same to all the ground mutton and filling .
- Heat oil to shallow fry . Cost each kebab with beaten egg .
- Drop into medium hot oil and fry for 40 -50 seconds on one side , then flip over gently and fry to a golden colour and crisp on all sides .
- Drain on absorbent paper . Serve hot with mint chantney .
Notes
You can substitute mutton with chicken and do the same
Quite a tricky dish but worth the pain for sure
