Dum Kebab-Muthi Kebab

Dum Kebab or Muthi Kebab

As the name suggests ‘Muthi’ kebab are known for their name as they are the size of your fist. Whether you shape these kebabs on a wooden skewer or on your hands they are super easy to make. They are also known as Dum kebab as they require minimum effort and most of the time are cooked on dum or low flame.

This ‘Dum’ technique allows the kebab to slowly absorb all the flavors in the gravy. The aroma is infused with the richness of spices that gives these fist-size kebabs a succulent taste. This gravy can be served with naan or can turn out to be a delicious breakfast if served with puri pratha.

 

Recipe

 

•            Course               Main Course

•            Cuisine              Pakistani

•            Prep Time         10 minutes

•            Cook Time        40 minutes

•            Resting Time    30 minutes

•            Total Time        1 hour 20 minutes

•            Servings            4

•            Author               Yalla.Foodies

 

For Kebabs

750 g ground mutton

1 tsp salt

2 tbsp red chili powder

1 tsp garam masala (All spice powder)    

1 tsp roasted cumin

1 tsp roasted coriander

3 green chilies

3 tbsp fresh coriander chopped

1 tbsp ginger

1 tbsp garlic

3-4 green chilies

2 tsp roasted gram flour

 

For Masala (Gravy)

½ cup cooking oil

2 onions chopped

3 diced tomatoes

1 tsp ginger & garlic paste

2 tsp red chili powder

1 tsp Salt

1/2 tsp turmeric powder

2 tsp coriander powder

1 piece of coal

 

Instructions

1. In a food processor combine minced meat with all the kebab ingredients and keep it in the fridge for 1 hour. Add roasted gram flour and mix until well combined.

2. Grease your hands with oil and roll them into seek kebab shape.

3. Add oil and fry onions until golden brown. Add masala spices and fry until oils separates from the gravy. Add diced tomatoes with skins removed. Once the tomatoes have softened gently put kebabs in it and let it simmer over medium heat.  After five minutes turn the kebabs and put them on low flame for 30 minutes until the kebabs are fully cooked.

4. Place a piece of foil in the middle and put a hot coal on it. Drizzle some oil and immediately cover the pan with lid. Give smoke for 3-5 minutes.

5. Garnish with fresh coriander and green chilies.

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