- Preparation time
- 150 mins
- Cooking time
- 30 mins
- 3 people
- Meal course
- Posted by
- Posted on
- April 4, 2017
About Mutton Kebab Paniyaram:
Hyderabad, Lucknow, Lahore, New Delhi, and Peshawar. Though all these cities differ in their lifestyle, culture, traditions, and language, they all share the same interest when it comes to kebabs.
Kebab means a grilled meat with the aid of skewer. The roots of kebab are from Turkey and it became very popular in the Indian subcontinent during the period of Mughals. The Kebabs are traditionally prepared with veal or lamb meat.
I decided to make kebabs just like Chettinad paniayaram. So I guess I can call this dish as mutton paniyaram.
- Grounded onion can be added to the ingredients.
- The meat already has some fat content, so you can avoid oil completely if you are using a non-stick pan.
- Grind the lamb meat and put it in a bowl.
- Finely chop the coriander leaves, mint leaves and chillies and put it in the bowl along with other ingredients.
- Mix it well and cover the mix and refrigerate it for o3 hrs.
- Heat the Kulipaniyaram Pan/Aebleskiver pan on medium flame and add drops of oil to the pan.
- Pour a spoonful of the mix on the paniyaram mould and let it cook till the oil come out from the meat.
- Turn the kebab with a skewer and allow the other side to get cooked.
- Remove the kebab from the pan once it is cooked well.
- Serve hot with tomato ketchup or mayonnaise.