Khatai Kebabs (Tangy Mutton Kebabs)
Rich and aromatic, these historical Parsi kebabs combine finely minced mutton with ground almonds and saffron for a luxurious texture and flavor. The meat is marinated with fresh ginger, garlic, and warming spices, then fried in ghee until golden brown and succulent. Uniquely finished with a splash of fresh lemon juice, these 'Khatai' (tangy) kebabs offer a perfect balance of savory richness and refreshing acidity.
Ingredients
- 1/2 pound Minced mutton or lamb (finely ground) (Originally '0.5 Ratal'. Ensure meat is very lean and finely minced.)
- 2 ounces Almonds (blanched and peeled) (Originally 'Navtank' (approx 2 oz). To be ground into a fine powder.)
- 1 1/2 tablespoons Onion (grated or juice extracted) (Originally '1.5 Tola'. Recipe suggests using the juice or very fine paste.)
- 1 teaspoon Ginger paste (Originally '0.5 Tola' (approx 6g).)
- 1 teaspoon Garlic paste (Quantity estimated based on ginger ratio.)
- 1 teaspoon Cumin powder (Originally '0.5 Tola' (approx 6g, reduced slightly for modern taste).)
- 1 teaspoon Black pepper powder (Originally '0.5 Tola'.)
- 1 teaspoon Coriander powder (Originally '1 heaping spoon'.)
- 1 teaspoon Salt (Or to taste. Originally '1 heaping spoon'.)
- 1/4 teaspoon Green cardamom powder (Quantity estimated from list.)
- 1/8 teaspoon Clove powder (Quantity estimated from list.)
- 1/2 teaspoon Saffron strands (Originally '5 Val' (approx 1.8g), which is a very large amount. Adjusted to a generous pinch for modern usage.)
- 1 teaspoon Thick yogurt (curd) (Originally '1 heaping small spoon of matho' (strained yogurt).)
- 1 whole Egg
- 3 teaspoons Lemon juice (For finishing.)
- 4 tablespoons Ghee (For shallow frying. Add more as needed.)
Instructions
- 1Blanch and peel the almonds, then grind them into a very fine powder. Lightly roast the saffron strands in a dry pan for a few seconds and crush them into a powder. Peel the ginger, garlic, and onion and grind them to a fine paste (or extract their juice as per traditional method).
- 2In a large bowl, combine the minced meat with the ginger-garlic-onion paste (or juice), cumin, black pepper, coriander, salt, cardamom, cloves, and crushed saffron. Mix thoroughly to ensure the spices are evenly distributed. Cover and let it rest for 1 hour to marinate.
- 3After marinating, add the egg, thick yogurt, and the prepared almond powder to the meat mixture. Mix vigorously until the mixture is uniform and sticky.
- 4Apply a little ghee to your palms to prevent sticking. Shape the mixture into small, round or oval kebabs. Heat ghee in a frying pan or kadhai over medium heat. Fry the kebabs until they are golden brown and cooked through.
- 5Remove the fried kebabs from the pan and immediately toss them in the lemon juice or sprinkle the juice over them before serving.