Blue Berry Dum Kebab
Blueberry harvest has transitioned from the South America to North America - Chile
| 4 portion |
Time: 50 mins |
 |
| Mutton kheema |
500 gms |
| Almonds |
30 gms |
| Coconut |
50 gms |
| Cloves |
3 nos |
| Cardamom |
6 nos |
| Onions |
30 gms |
| Turmeric powder |
3 gms |
| Coriander leaves |
1 sprig |
| Black pepper |
3 gms |
| Salt |
To taste |
| Cashew nut |
75 gms |
| Blue berries |
75 gms |
| Coriander powder |
10 gms |
| Cinnamon |
1- Inch Black |
| Cumin seeds |
3 gms |
| Red chilli powder |
5 grms |
| Fresh mint leaves |
10 leaves |
| Green chillies |
4 nos |
| Oil |
50 ml |
Method
- Chop & golden fry the onions.
- Put all the ingredients, except mutton kheema, in a blender.
- Make a fine paste of all the ingredients.
- Mix fried onions, paste & kheema in a degchi. Leave aside for 20 mins.
- Spread the kheema on a tray. Make a well in the center. Place glowing coal in the well, pour oil on the coal and cover it for 10 mins.
- With a wet hand, spread the mixture over the length of skewers making each kebab 3 inch long. Cook in a tandoor for 5 to 7 mins basting from time to time with oil or ghee. Serve hot with mint chutney and garnished with Blue berry.
