Arcot Nawab Kabab / Mutton Bonda – Regional Special
- 23
- December
- 2010
Mutton Kabab:
Ingredients:
Mutton
Ginger-garlic paste
Salt
Turmeric 1/4 spoon
Chili powder
Garam masala powder 1/4 spoon
Cumin seeds 1/2 spoon
Oil few spoons.
For Batter:
Besan/kadalai maavu 1-2 cups
Mutton cooked water
Ginger-garlic paste 1/4 spoon
Green chilies 6 chopped
Shallots chopped
Curry leaves finely chopped
Cilantro leaves – chopped
Mint leaves chopped
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Garam masala powder
Oil for deep frying.
Method:
Cook mutton in a pressure cooker with little salt in it. Once it is tender, remove the pieces and set aside. Do not throw the water…we can use it for mixing the batter.
Now, fry this mutton with above mentioned spices, set aside.
Meanwhile mix the batter with above mentioned ingredients, except oil. Maybe till dropping consistency.
Heat oil in a wok, dip pieces of meat in the batter and fry the same. Allow this to turn golden to reddish brown and crisp.
Serve warm as a tea time snack.
Dear Malar
Merry Christmas!
I am half way through packing ( to leave early morning) when this recipe arrived. Just too good..cant wait to make it but have to wait until mid -Jan.
Little clarification..I Boil the meant with salt and water?I fry the boiled mutton with the spices mentioned under ingredients, Is my understanding correct?
Have a nice day
Merry Christmas Malar. love this festival special recipe.
Dear Ushnish,
Merry Christmas, have a safe trip.
Yes, that’s right. Cook mutton in a pressure cooker, and then fry the pieces…do not throw the mutton cooked water, use the water for mixing the batter.
Dear ?Friend,
I cooked this recipe in India, when I visited my parents…when we have company to share the food’ energy comes automatically:):) Thanks for the compliments:)
looks yummy & good!
Happy Holidays!
Merry Christmas..Mutton Bonda sounds so yummy..drooling