Seekh Kebab | मटन सीख कबाब | Seekh Kabab Masala | easy no tandoor recipe | ChefRanveer

MUTTON SEEKH KEBAB | मटन सीख कबाब - Kebabs are one of the most refined foods that became an integral part of our cuisine. I can go on about the Kebab story, but for now, let's dive into some Seekh Kabab. And it's a no tandoor recipe!

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Bhuna gosht -    • Bhuna Gosht | भुना मटन मसाला | Mutton...  
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Handi wala Mutton -    • लज़ीज़ हांडी मटन | Easy Handi Mutton/...  
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MUTTON SEEKH KABAB
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Marination
300 gms Mutton Kheema, with fat, मटन खीमा
Salt to taste
2 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
4 Green chillies (less spicy, chopped) हरी मिर्च
1 ½ tbsp Coriander leaves, chopped, धनिया पत्ता
1 tbsp fresh Mint leaves, chopped, पुदीना के पत्ता
¼ cup Processed cheese, grated, चीज
6-7 Cashewnut, chopped, काजू
4-5 Almonds, chopped, बादाम
½ tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर
1 tsp Coriander powder, धनिया पाउडर
1 tsp Coriander seeds, roughly crushed, धनिया बीज
1 tsp Shahi jeera, शाहजीरा
3-4 Black cardamom, seeds, बड़ी इलायची के दाने
5-6 Black peppercorns, काली मिर्च के दाने
600 gms Mutton Kheema, मटन खीमा
2 Hard-Boiled eggs, grated, उबले हुए अंडे

For Smoke
Coal, कोयला
2-3 Cloves, लॉन्ग
1 tsp Ghee, घी

For Seekh Kabab Masala
1 ½ tbsp Oil, तेल
1 tsp Cumin seeds, जीरा
2 medium size Onion, slice, प्याज
1 tsp Coriander seeds, roughly crushed, धनिया बीज
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
A pinch of asafoetida, हींग
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 heaped tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
⅓ cup Tomato puree, टमाटर प्यूरी
Salt to taste, नमक स्वादअनुसार
2-4 Green chillies, chopped, हरी मिर्च
1 tbsp Coriander leaves, chopped, धनिया पत्ता
¼ cup Water, पानी
Salt to taste, नमक स्वादअनुसार

Other Ingredients
Oil for roasting
Ghee for basting

For Garnish
Onion, rings, प्याज
Fresh Mint leaves
Coriander sprig
Lemon wedges
Ginger, julienned

Process
For Marination
In a large bowl, add half mutton keema along with fat, salt to taste, ginger garlic paste, green chillies.
Add coriander leaves, mint leaves, processed cheese, cashewnut, almonds, degii red chili powder.
Now, add coriander powder, coriander seeds, shahi jeera,crushed black cardamom, black peppercorns and mix well.
Transfer it into a grinder jar and grind until smooth in texture.
Now, add remaining mutton keema, hard boiled eggs and mix everything well.
Now, place the smoked charcoal bowl in it and cover it for 4-5 minutes.
Remove the charcoal and refrigerate the kheema until completely cool.

For Smoke
Take a piece of coal and heat it up on high flame. Once it gets hot enough, place it in a steel bowl along with cloves and add a few drops of ghee in it.

For Seekh Kabab Masala
In a shallow pan, add oil once it's hot, add cumin seeds and let it splutter well.
Add onion, coarsely grind coriander seeds and saute it well until light golden in color.
Add turmeric powder, coriander powder, asafoetida and saute for 10-15 seconds nicely.
Now, add ginger garlic paste and saute, once ginger garlic paste cook well add degi red chili powder and saute for a while.
Add tomato puree and let it cook for a while, add salt to taste and saute nicely.
Add green chili, coriander leaves, mix well, add water and salt to taste.
Once masala is cooked well, switch off the flame and keep it aside for further use.
Add prepared seekh kebabs into masala, cover it with lid and toss well.
Garnish with green chutney, onion rings, ginger julienne, lemon wedge and mint sprig.

For Mutton Seekh Kebab
Firstly, apply water on both palms, make medium potato size balls, take ice cream stick place into the middle of the prepared ball and press slowly slowly top to bottom of the ball and make seekh kebab.
Keep in the fridge for a while.
Take grilled pan or sizzler plate on high flame, add oil once oil gets hot, place prepared seekh kebabs and roast until nice golden brown in color and cooked well from both the sides.
Once seekh kebabs cook well, switch off the flame and remove into plate.
Serve hot with rumali roti and mint chutney.

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