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Mutton sukka


Mutton – 250 gms (small pieces)
Onion – 4 nos.
Tomatoes – 2 nos.
Turmeric powder – ¼ tsp
Chilli powder – 2 tsp
Coriander powder – 4 tsp.
Mint leaves – 1 bunch.
Oil – 150 grms.
Roasted gram – 2 tsp
Aniseed – 1 tsp
Cumin seed – 2 tsp
Black Pepper – 2 tsp.


##Cut onions, tomatoes, green chillies and garlic pods finely into small pieces.
##Wash minced meat, drain water and keep aside.
##Wash coriander and mint leaves. Drain water and keep aside.
##Squeeze lemon. Keep aside lemon juice.

##Mix minced mutton, onions, tomatoes, green chilli, garlic pods, coriander and mint
leaves, lemon juice, salt and refrigerate for ½ hour to 1 hour.
##Just before frying add bajra flour and mix well.
##Heat oil for frying kebabs.
##Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the
##Fry in low flame.
##Wait for the kebabs to turn light brown.
##Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice.

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