Fried Mutton Kebabs

Ingredients

• 1 pound Mutton or Lamb Mince (Kheema) (Finely minced. Originally '1 Ratal'.)
• 1 1/2 tablespoons Fresh Ginger (Peeled and crushed to a paste. Originally '1.5 Tola'.)
• 1 teaspoon Fresh Garlic (Peeled and crushed to a paste. Originally '0.5 Tola'.)
• 1 teaspoon Turmeric Powder (Originally '0.5 Tola'.)
• 1 teaspoon Black Pepper Powder (Originally '0.5 Tola'.)
• 1 teaspoon Salt (Or to taste. Originally '1 heaped spoonful'.)
• 1 cup Fresh Coriander (Cilantro) Leaves (Finely chopped. Originally 'leaves of 5 bunches' (adjusted for modern bunch sizes).)
• 10 leaves Fresh Mint Leaves (Finely chopped.)
• 4 whole Green Chilies (Large size, finely chopped. Adjust to taste.)
• 2 cups Ghee (For deep frying. Quantity estimated.)

Instructions

1. 1Peel and crush the ginger and garlic into a paste. Wash the coriander leaves, mint leaves, and green chilies thoroughly, dry them well, and chop them very finely.
2. 2In a large bowl, combine the minced meat with the prepared ginger-garlic paste, chopped herbs, chilies, turmeric, black pepper, and salt. Mix thoroughly. For the best texture, pound the mixture well using a wooden pestle or heavy spoon to bind the ingredients together.
3. 3Transfer the mixture to a dish, cover it with a sieve or cloth, and let it rest for 1 hour to allow the flavors to meld.
4. 4Heat the ghee in a deep frying pan (kadhai) until hot. Wet your hands with water to prevent sticking, then take portions of the meat mixture and shape them into round or oval kebabs. Carefully place them into the hot ghee. Fry until they are crisp and reddish-brown. You may cover the pan while frying to ensure they cook through evenly.
5. 5Remove the fried kebabs with a slotted spoon and place them in a covered vessel to keep them warm and soft until serving.