For all mutton lovers out there this recipe is here to satiate your cravings. Kheema filled in a samosa is a deliciously deadly combination and now you can try the mutton kheema rolls filled with cheese. Savoury, spicy, pungent and oh-so! yummy…
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Assembly: 15 minutes
INGREDIENTS:
- Minced Mutton: 1 Kg
- Mustard/ Sesame cooking oil 3 tbsp
- Jeera/ Cumin, whole: 1 tsp
- Onions, finely diced: 1 cup
- Garlic, finely chopped: 2/3 cup
- Ginger + Garlic Paste: 3 – 4 tsp
- Turmeric powder: 1 tsp
- Coriander powder: 1 tsp
- Chilli powder: 1 tsp
- Cumin powder: 1 tsp
- Kheema powder: 2 tsp
- Green chillies, finely chopped: 1 tsp
- Green Bell Peppers/ Capsicums, chopped: 1 cup
- Mint Leaves: 2 tbsp
- Coriander leaves: 2 tbsp
- Curd/ Yogurt: 2/3 cup
- Refined flour: 2 tbsp
- Spring Roll sheets
- Salt as per taste
METHOD:
Put on low flame an earthen wok/ kadhai with oil and heat. Add cumin and onions to it and give a good stir. Sauté till the onions sweat and become pinkish on a medium flame.
Add finely chopped garlic, ginger+garlic paste; all the powdered spices and continue stirring. To this masala add green chillies and minced mutton. Stir keenly. Ensure all the ingredients have combined and the mutton starts to change colour, this may take about 10-15 minutes. This is indicative that it has started to cook. The mutton will reduce in size and will start sweating oil.
Add salt, bell peppers, coriander and mint leaves. Combine. Add curd to your kheema mixture and let it cook for another 4-5 minutes till it turns dark golden-brown.
While your kheema is being cooled, cut a cheese cube into three equal parts.
Also, combine refined flour and water to form a slurry.
Now start folding the cooked kheema along with the cheese in the spring roll sheets and seal your rolls using the flour-water slurry.
Ensure that the rolls are well sealed before deep frying them or else the cheese will melt and splatter the oil.
Serve hot with mint chutney, finely-sliced onions and mint leaves.
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