Mutton sukka
- Minced meat - 150 gms
- Onion - 2 nos.
- Tomatoes - 2 nos.
- Green chilli - 2 nos.
- Coriander - 1 bunch
- Coriander seeds (whole) - 2 tsp
- Mint - 1 bunch
- Garlic - 10 pods
- Lemon - 1 no.(big)
- Bajra (flour) - 1 cup.
- Salt to taste
Preparation
- Cut onions, tomatoes, green chillies and garlic pods finely into small pieces.
- Wash minced meat, drain water and keep aside.
- Wash coriander and mint leaves. Drain water and keep aside.
- Squeeze lemon. Keep aside lemon juice.
Method:
- Mix minced mutton, onions, tomatoes, green chilli, garlic pods, coriander and mint leaves, lemon juice, salt and refrigerate for ½ hour to 1 hour.
- Just before frying add bajra flour and mix well.
- Heat oil for frying kebabs.
- Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the oil.
- Fry in low flame.
- Wait for the kebabs to turn light brown.
- Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice.