Minced Mutton Kebabs With Native Australian Ingredients
This recipe was created by The Tiny Taster in India based Free Lance Food journalist and Blogger as part of an online workshop for Tourism Australia. You can read the full story of her experience here on her blog.
Ingredients
500 grams Minced Mutton ( Goat Meat or Lamb Meat will do )
2 Eggs
1/2 Cup of Chopped Coriander
1/2 Cup of Chopped Mint
1 Teaspoon Ginger Garlic Paste
1 Teaspoon Fried Onions
3 grams Cinnamon Myrtle
3 grams Oldman’s Salt Bush
3 grams Mountain Pepper Berry
Oil
For The Dip
1 Cup Greek Yogurt/ Hung Curd
3 grams Lemon Myrtle
Method
In a mixing bowl add your minced meat along with the eggs, coriander, mint, fried onions, ginger garlic paste, mountain pepper berry, oldman’s salt bush and the cinnamon myrtle and mix it all together.
Once the mixture is well combined, form even shaped balls and place it on a plate.
You can either deep fry these or use a panniyaram pan like I did which uses far lesser oil. Coat each groove in the pan with oil, you can use a brush and place each of the shaped balls of mixture in. Cook for about 5 minutes before gently flipping them over to cook for another 5 mins. Once each kebab has cooked for about 10 mins and got a nice dark colour take them out to serve.
For the dipping sauce just mix the lemon myrtle with a cup of thick Greek yogurt or hung curd and serve with the hot kebabs.