Mutton Gola Kababs Food Processor Recipe

A Mouth-Watering Delicacy: Mutton Gola Kababs are a popular dish from the Indian subcontinent that are made with ground mutton meat, spices, and herbs. These kababs are soft, juicy, and flavorful, and are perfect for any occasion. However, preparing the mutton meat for the kababs can be a time-consuming process. This is where a food processor comes in handy. In this article, we will provide you with a step-by-step recipe for making mutton gola kababs using a food processor.

Table of Contents

1.    Introduction
2.    Ingredients
3.    Instructions

1. Step 1: Preparing the Mutton Meat
2. Step 2: Grinding the Meat in a Food Processor
3. Step 3: Adding Spices and Herbs
4. Step 4: Shaping the Kababs
5. Step 5: Frying the Kababs

4.    Serving Suggestions
5.    Conclusion
6.    FAQs

Ingredients

1. 500 grams of mutton meat, boneless
2. 1 tablespoon of ginger paste
3. 1 tablespoon of garlic paste
4. 1 teaspoon of cumin powder
5. 1 teaspoon of coriander powder
6. 1 teaspoon of red chili powder
7. 1 teaspoon of garam masala powder
8. 1 teaspoon of black pepper powder
9. Salt to taste
10. 2 tablespoons of vegetable oil
11. 2 tablespoons of fresh coriander leaves, finely chopped

Instructions

Step 1: Preparing the Mutton Meat

1. Cut the mutton meat into small pieces and remove any visible fat.
2. Wash the meat thoroughly and drain off the excess water.
3. Place the meat in a mixing bowl.

Step 2: Grinding the Meat in a Food Processor

1. Attach the chopping blade to your food processor and turn it on.
2. Add the mutton meat to the food processor in small batches and grind it until it is finely minced.
3. Transfer the minced meat to a mixing bowl and repeat the process with the remaining meat.

Step 3: Adding Spices and Herbs

1. Add ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, garam masala powder, black pepper powder, and salt to taste to the minced meat.
2. Mix the spices and herbs into the meat using your hands or a spatula.
3. Add the finely chopped coriander leaves to the meat mixture and mix well.

Step 4: Shaping the Kababs

1. Take a small amount of the meat mixture and shape it into a ball.
2. Flatten the ball into a disc-shaped kabab using your palms.
3. Repeat the process with the remaining meat mixture.

Step 5: Frying the Kababs

1. Heat the vegetable oil in a frying pan over medium-high heat.
2. Add the kababs to the pan and fry them for 2-3 minutes on each side, or until they are golden brown.
3. Remove the kababs from the pan and place them on a plate lined with paper towels to absorb any excess oil.

Serving Suggestions

Serve the mutton gola kababs hot with mint chutney, tamarind chutney, or tomato ketchup. These kababs can be served as an appetizer or as a main course with naan bread or steamed rice.

Conclusion

Mutton gola kababs are a delicious and easy-to-prepare dish that can be made using a food processor. By following the step-by-step instructions provided in this article, you can make soft and juicy kababs that are sure to impress your guests. You can also experiment with the spices and herbs to create your own unique flavor profile. So, go ahead and give this recipe a try and enjoy the deliciousness of mutton gola kababs.

FAQs

Can I use lamb meat instead of mutton for this recipe?

Yes, you can use lamb meat instead of mutton. However, keep in mind that the cooking time may vary.

Can I prepare the meat mixture in advance and refrigerate it?

Yes, you can prepare the meat mixture in advance and refrigerate it for up to 24 hours. Just make sure to bring the mixture to room temperature before shaping the kababs.

Can I bake the kababs instead of frying them?

Yes, you can bake the kababs in a preheated oven at 180°C for 15-20 minutes or until they are cooked through.

Can I freeze the kababs for later use?

Yes, you can freeze the uncooked kababs for up to 3 months. Just make sure to thaw them completely before frying or baking.

Can I use a blender instead of a food processor?

Yes, you can use a blender instead of a food processor, but make sure to pulse the meat instead of blending it continuously.

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