I was craving middle eastern food during the lockdown. So, I decided to make it myself because going is out is not an option.
Ingredients
- 500 gms Mutton Kheema
- 80 gms Pistachios (unslated)
- Pita Bread
- 10-15 Dates
- 1 Tbsp Ginger-Garlic Paste
- 3 Green Chillies
- 3 Onions (medium-sized – 2 1/2 sliced and 1/2 grated)
- 1 Tbsp Jeera Powder
- 1 Tbsp Coriander Powder
- 1 Tbsp Garam Masala
- 1 Tbsp Cinnamon Powder
- 1 Lemon (juiced)
- Carrots
- Parsley
- Butter
Preparation
Prep: 30 minutes
Cooking: 15 minutes
- To make date sauce – heat pan and add dates, water, salt, 1 spoon of sugar, a pinch of cinnamon. Bring it to a boil. Once cooled, use a blender to smoothen the paste. Add little water if the mixture becomes too thick.
- Heat olive oil in a pan add sliced onions and a pinch of salt. Sauté until onions become light brown. Then add the date sauce and lemon juice to the mixture. Mix well.
- In a bowl, combine minced mutton, crushed pistachios, salt, grated onion, jeera powder, coriander powder, garam masala and cinnamon powder. Makes around 9-10 patties. Heat oil in a pan over medium heat and fry for about 15 minutes. Alternatively, heat the oven to 180c and bake for about 15 minutes (flip them over in half time).
- For the carrot salad, slice carrots into thin strips, add some olive oil, lemon juice, a pinch of salt and pepper. Mix well.
- To serve, place mutton kofta on warm pita bread with date sauce, onions, carrots and yoghurt on top. Shahiat Tyb!
