Mutton kebabs in tomato purée
I’m talking here about the lamb meat (mutton). Lamb is the meat from young sheep that are less than one year old. It is usually available in five different cuts including the shoulder, rack, shank/breast, loin and leg. Additionally, many stores sell it already ground to be used to make burgers, meat loaf or sauces.
Health Benefits of Lamb
Lamb meat is an excellent source of high quality protein.
Lamb meat is an ideal source of iron. An average portion can provide 20 per cent of the recommended daily intake for men and 12 per cent for women. The iron found in lamb meat and other red meat is in a form that is easily absorbed by the body. The inclusion of iron in the diet is vital in the formation of red blood cells.
Lamb meat provides 45 per cent of the daily requirement of zinc, essential for growth, healing and a healthy immune system. Like iron, the zinc found in lamb meat is more easily absorbed by the body than zinc found in other sources.
Lamb meat is a great source of B vitamins, essential for metabolic reactions in the body. It can provide over 100 per cent of the daily requirement of B12 and is a good source of thiamine.
Lamb meat also contains trace elements such as copper, manganese and selenium.
As a result of breeding developments, feeding practices, butchery methods and trimming, the fat in lamb meat has been greatly reduced over the past 20 years. For example, Lamb Leg Steaks may contain as little as 5.1 per cent fat.
Half the fat in lamb meat is unsaturated, which is good for you. Most of the unsaturated fat is monounsaturated, commonly found in the healthy ‘Mediterranean-type diet’
Today here we are using ground meat to make the kebabs.
Mutton kebabs in tomato purée
500 gms minced red meat (mutton
3 onions finely chopped
3 tomatoes puréed
Handful of chopped mint leaves
3 tsp Red chilli powder
1 tsp turmeric powder
4 tsp dhania jeera powder
2 tbsp Nawabi meat masala (optional)
2 tbsp ginger garlic paste
Salt to taste
Wash the meat thoroughly & drain the water out. Let it stand for approximately 15-20 minutes.
Marinate the meat for at least 3-4 hours or overnight with salt, 2 tsp of turmeric powder, 2 tsp of red chilli powder, 2 tsp of dhania jeera powder, 1 tbsp meat masala,1 tbsp of ginger garlic paste, 1 chopped onion and mint leaves.
Before making the meat balls, give a grind in a mixer so that it doesn’t breakout while cooking.
Make 1 inch round balls & keep them aside.
Heat 2 tbsp oil in a non stick skillet & add the remaining onions. Fry they turn golden brown. Add tomato purée & remaining all the spices mentioned in the ingredients.
Cook till it leaves the oil. Then start adding the meat balls, add little water and cover the pan. Keep checking every 5 minutes. Poke in a ball to check if the balls r cooked well.
Once it’s done, garnish with chopped coriander leaves. Serve it hot with parathas, kulcha, naan, Roti or simply steamed rice.