Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Mango | 1 cup diced (165g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Papaya | not in our table | 0 |
| Carom Seed | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 gms Lamb Mince(Keema)
- Brown Color
- 3/4 tsp Garam Masala
- 1 tsp Garlic (Lasun) paste
- 1 tblsp Raw Papaya Paste
- 1 tsp Ginger (Adrak) Paste
- 2 tblsp Cashewnut (Kaju)
- 2 tsp thick Cream (Malai)
- 2 Onion (Pyaj)
- 2 tsp Carom Seeds / Thyme (Ajwain)
- 2 tsp Dried Mango Powder (Amchoor)
- 2 tblsp Rock Salt (Kala Namak)
- 3 tblsp Cumin Seed (Jeera)
- 1 tblsp Dry Ginger (Saunth)
- 1 tsp Black Pepper (Kali Mirch)
- 1/2 tsp Nutmeg Powder(Jaiphal)
Directions
Wash the keema and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the keema and knead well.
Keep aside for 1 hour.
Heat a gas oven or an electric oven with the skewers.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
Press the mince on to a hot skewer.
The keema will immediately stick to the hot skewer.
Repeat with left over mince on all the other skewers.
Place the skewers in the oven.
Keep rotating the skewers occasionally.
When cooked, gently remove the kababs from the skewers with the help of a napkin.
Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
To serve sprinkle some chat masala and lemon juice on the kababs.
Category:Indian Recipes
Category:Mughlai
Category:Mughlai Non-Vegetarian