About The Recipe:

2017 Christmas & New Year Special Recipe - Mutton Kebab With Dal | Attu Kari Kebab With Kadalai Paruppu in a easy tawa cooking method with simple ingredients. Nothing can beat this mutton kebab. Its moist, absolutely tender and melting in mouth at every bites. Nobody can't find that this kebab is made with the bengal gram. So confidently every one can try this recipe. I made this almost two weeks back and specially now post for Christmas and new year. Hung curd stuffing is very important, it only helps to keep the kebab moist and so tender. Follow the recipe with easy step by step instructions, images and video.

YouTube - Mutton Kebab With Dal

Recipe : Mutton Kebab With Dal | Attu Kari Kebab With Kadalai Paruppu | Tawa Kebab Prep Time: 30 minutes Cook time: under 40 minutes Recipe Cuisine: Indian Recipe Category: Kebab, Side Dish Serves: 3 persons

Ingredients :

Mutton | Attu Kari - 1 cup (boneless, small pieces, washed)

Bengal Gram | Kadalai Paruppu - 1\4 cup (washed)

Cinnamon Stick - 2" long

Cloves - 3 nos

Green Cardamom - 2 nos

Green Chili - 2 nos

Turmeric Powder - 1\2 tsp

Fennel Seeds - 1\2 tsp

Salt - as required

Onion - 1 no (finely chopped)

Egg - 1 no (beaten)

Hung Curd - 1\2 cup

Coriander Leaves - 2 tbsp (finely chopped)

Method :

In a pressure cooker pan, add the mutton pieces, kadalai paruppu, cinnamon stick, cloves, green cardamoms, green chilies, turmeric power, fennel seeds, 1\3 cup of water and required salt. Mix all. Cover and cook for 1 whistle over high flame and 15 minutes over low flame.

When all the steam released and open the pan. Cool the mutton-dal mixture. Grind into paste without using water.

To make the mutton kebab mixture, in a mixing bowl, add the ground mutton-dal mixture, onion and beaten egg. Mix well altogether.

For stuffing, mix the hung curd and coriander leaves.

To make the kebab, take some mutton mixture, flat into circle for about 1\2 inch thickness, place some curd in the center and place another flat circle on top. Gently press and seal the sides. Do the same for the remaining.

Heat some oil in a tawa, shallow fry the mutton kebab over low mixture until golden colour on both sides.

Serve hot.

Notes: Always open the pressure cooker, after the steam released fully. If the kebab mixture is too thick add required beaten egg. Use well hung curd for stuffing. It helps to turn the kebab into tender and moist.

Step By Step Images:

In a pressure cooker pan, add the mutton pieces, bengal gram, cinnamon stick, cloves, green cardamoms, green chilies, turmeric power, fennel seeds, 1\3 cup of water and required salt. Mix all. Cover and cook for 1 whistle over high flame and 15 minutes over low flame. When all the steam released and open the pan. Cool the mutton-dal mixture.

Grind into paste without using water.

To make the mutton kebab mixture, in a mixing bowl, add the ground mutton-dal mixture, onion and beaten egg. Mix well altogether. If required add some salt in this stage.

For stuffing, mix the hung curd (thick) and coriander leaves.

To make the kebab, take some mutton mixture, flat into circle for about 1\2 inch thickness, place some curd in the center and place another flat circle on top. Gently press and seal the sides.

Do the same for the remaining. Heat some oil in a tawa to shallow fry the kebabs, cook over low mixture until golden colour on both sides. Serve hot.

Serving Suggestion: Roll up with the naan or chapathi with green chutney and raita. Page: Collection Of Mutton Recipes. If you like this recipe: You will like this green mutton tawa kebab recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais