Most of the time, starters will be crunchy and crispy and often deep-fried, whether they are vegetarian or non-vegetarian. If you choose vegetarian there will be paneer/cottage cheese, cauliflower, potato, onion rings, fritters and vegetarian kebab/kabob. And if you go for non-vegetarian then fish finger, chicken 65, sizzlers, tikka, tandoori, fried chicken/fish, fried meatballs, skewed meat/chicken, barbeque, cutlets and kebabs. Mutton/mince kebab non-veg starter is a very famous appetizer in the restaurant menu.
Today I am going to make a simple Mutton/mince kebab non-veg starter recipe and I not going to use any electronic types of equipment like oven/grill. These kebabs are made using Iron pan/Tava.
One sunday lunch
I made these mince kebabs for lunch along with Ghee rice and Dalcha curry. Here I am using simple and easily available ingredients to make these kebabs.
I am using the goat meat for this recipe. You can use chicken or any other meat if you prefer. When you prefer to use chicken the cooking time will vary as chicken tends to cook faster.
I am using fresh shallots, ginger, garlic and green chillies.If you have ginger garlic paste and onion paste you can use them.
I am using cinnamon,cloves and cardamom as spices are low in this recipe to balance and retain the original flavour.
Fried Gram Powder
I am using fried gram powder as a binding agent and to give volume and taste to the kebabs. You can grind the fried grams if you get them.
I am using Thai chilli and using them in fewer numbers because they are very hot and spicy. If you prefer more spiciness you can increase the numbers. Don’t add chilli powder as they tend to change the colour and the overall result and appearance will be different.
These kebabs are not deep-fried. I am using an Iron pan/tava to shallow fry the kebabs to make the kebabs low fat and healthy.
Similar mince/mutton keema recipes
Mutton/mince kebab | Non-Veg Starter Recipe
- Food processor/blender
- 250 gm Minced mutton
- 6 big-sized shallot
- 1 inch cinnamon stick
- 1 Cardamom
- 2 cloves
- 2 inch Ginger
- 7 cloves Garlic big
- 2 Green chilli big
- ¼ cup Fried gram/roasted gram flour
- Add chopped ginger in a blender/food processor.
- Add garlic.
- Add shallots.
- Add cinnamon, cardamom and cloves.
- Add salt.
- Add mince/mutton keema.
- Add green chillies.
- Make into a smooth paste.
- Add fried gram powder.
- Mix well until everything blends together.
- Make shapes using palm and fingers.
- Add oil in a pan/tava.
- When the oil is hot enough, place the shaped meat balls.
- Let your imagination run wild and be creative with your kebab shapes.
- Cook them on medium heat.
- Cook until the kebabs turn golden brown.
- Serve hot or freeze for future use.
- The same recipe can be used for lamb meat, chicken and beef.
- Use fresh garlic and ginger to get more fragrance and taste.
- If you want spicier kebabs, add extra chilli or chilli powder.
- You can buy fried gram powder from supermarkets. If you don’t get fried gram powder use spice grinder or blender to powder the fried gram.
Similar traditional Indian recipes
Healthy finger millet Puttu-Puttu is a steamed breakfast from the southern part of India. People who live in Kerala and the Tamilnadu-Kerala border districts frequently make this delicious breakfast. A healthy steamed rice cake is a healthy breakfast/snack.
Simple chicken curry– A simple chicken curry made using kampong chicken which does not call for any coconut or cream.
Pav Bhaji– This is an Indian street food you can see all over India. Buttery Pav buns and the masala made using vegetables and spices will make you say ‘YES’ to this famous dish.
Sardine mango curry– Another South Indian delicacy made using Sardines and mango.
- You can add cilantro and mint leaves if you like the taste and flavour while grinding the mince.
- You can add fennel seed/ saunf to add more fragrance and taste.
- You can add regular onion instead of shallots.
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