Mutton mince-for kebabs,kheema,cutlets, patties,burgers

Do avoid Red meat as much as possible but then if you have it in stock and you are wracking your brain about how to go about a dish, well I can give you my version...you can stock and store in ziplock bags/containers and use how you feel and for what you would want to use the meat as-a burger, a patty, as a kebab etc

I have just marinated the mince with turmeric, fennel seeds,mutton powder/masala (If you are using chicken mince, you can use the Eastern Chicken masala),ginger garlic paste,pepper powder,salt to taste, a tsp of garam masala and always squeeze some lime juice whenever you are handling meat especially red meat.

I've also added in finely chopped onions,cilantro and mint and added to the mince. Use the palms of your hands as they are the best kitchen tools to incorporate everything and bind stuff together. Taste for salt and seasoning.

Set it aside to marinate for one or two hrs.This meat should be ready for your barbecue/kebabs (you may use skewers to do so)

Now I was thinking about burgers...so did add a boiled, mashed potato and lots of breadcrumbs and an egg and gave it all a nice good mix and kept it back in the fridge. At this juncture you could shape them to your desire and set it aside for using that day or for the next day.This is a long but not daunting process so try to do it in bulk as the meat has to absorb in all the marinade.

This can now be used as mutton kheema, can toss some peas as well along with diced onions and tomatoes and additional spice and prepare kheema on a skillet.

I made these as roundels and on a lightly greased griddle/grill I cooked it over a low flame with a lid on to get my burgers. You can deep fry to give a better crust and tastier feel...I didn't. I just rolled mine in more breadcrumbs which were infused with ground peanuts and two spicy ground papads(Lijjat Papads) for that crunchy look and texture. Dab some oil in between on the griddle/burger as it cooks...not too much though.

Decorate in whichever way you please, have them with whatever bread/buns you like, or dips /sauces you prefer. Here I have just used a cheese dip, kiwis, cucumbers and a tomato as the rose ;) Enjoy! remember it's worth the sweat and hard work! Always plan and stock to use later on.