Rangeele Seekh Kabab
250gms mutton kheema (lamb mince),
1 tsp garam masala,
1 tsp ginger; finely chopped,
1 tsp garlic; finely chopped,
1 tsp finely chopped green chillies,
1 tsp lemon juice,
1/2 tsp pepper powder,
Salt to taste,
Chat masala powder.
For the coating-
Boiled egg white,
1 green bell pepper (capsicum),
1 red bell pepper,
Chopped coriander leaves,
1 tbsp chopped mint (pudina) leaves,
1 egg; beaten.
Method:
Add garam masala, red chilli powder, garlic, ginger, green chillies, 2 tbsp oil to mutton kheema and mix well and let it marinate for 15 minutes. Then add salt , mix and set aside.
In a plate spread the crushed egg white, coriander leaves, colored capsicum, mix well. Heat oil in a kadhai (wok) for deep frying. Make elongated kababs of the mince, roll them into this mixture to coat well, then dip them into the beaten egg and drop them into the kadhai. Reduce the flame to low and place these kababs on the pan. Cook them for 10-15 minutes on low flame till the mince is cooked and kababs are brown and crisp.
