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kenyan-mutton-kebabs

Kenyan Mutton Kebabs- Restaurant Style

There’s something special about Kenyan Mutton Kebabs and it has to do with the egg coating. These are a street food staple all across East Africa and a great snack for parties. I have used minced mutton for this recipe but feel free to use any other types of minced meat. I also used curry powder to keep the flavours simple but you can add any other herbs and spices that you may like.

kenyan-mutton-kebabs

Ingredients

1 tbsp Canapure Canola Oil
1 onion, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tbsp curry powder
400 gms lamb, minced (80% lean meat + 20% fat)
1 cup coriander leaves, chopped
Salt to taste
3-4 tbsp plain flour
2 eggs, beaten
Canapure Canola Oil, for shallow frying

Instructions

1
Heat oil in a pan and add the onions, garlic, ginger and curry powder. Toss for 1 minute until the onions soften.
2
In a bowl, mix together minced meat, softened onion mixture, salt to taste and coriander leaves. You can use your hands to mix the meat well.
3
Using your hands, take about 1/2 cup of the meat into your palms and press into a ball. Flatten it out using your palms into a sausage shape.
4
Roll the kebab into plain flour and then into the eggs.
5
Shallow fry for 10 minutes, making sure to turn the kebab in between for even cooking. Drain on a paper towel and serve hot.

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Pika Chakula
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