500 g (1.1 lb) Lamb, minced
1/2 cup (80 g) 2 3/4 oz Bengal gram (chana dal), split
4 - 5 Dry red chillies (sookhi lal mirch), chopped
2 Onions, medium-sized, chopped
Salt to taste
2 tsp (12 g) Ginger (adrak), chopped
1 1/2 tsp (3 g) Garam masala
1 Egg, slightly beaten
1/2 cup (80 g) 2 3/4 oz Bengal gram (chana dal), split
4 - 5 Dry red chillies (sookhi lal mirch), chopped
2 Onions, medium-sized, chopped
Salt to taste
2 tsp (12 g) Ginger (adrak), chopped
1 1/2 tsp (3 g) Garam masala
1 Egg, slightly beaten
For the filling:
1 tsp Green coriander (hara dhaniya), chopped
1 tbsp Green chillies, finely chopped
4 tbsp (48 g) 1 3/4 oz Onions, finely chopped
Salt to taste
Vegetable oil for frying
1 tbsp Green chillies, finely chopped
4 tbsp (48 g) 1 3/4 oz Onions, finely chopped
Salt to taste
Vegetable oil for frying
method
1. Boil the minced lamb along with Bengal gram, red chillies, onions, salt, and ginger in 4 cups water till the meat and gram are tender. Strain the liquid.
2. Grind the mince into a very fine paste; add garam masala and beaten egg and knead well. Divide the mixture into 20 equal portions and keep aside.
3. For the filling, mix all the ingredients together and divide the mixture into 20 equal parts.
4. Flatten each part of the mince, put one part of stuffing in the centre and shape into balls, with wet hands if necessary.
5. Heat the oil in a flat pan till it starts smoking. Deep-fry the kebabs, a few at a time, till crisp and brown.
6. Serve hot, garnished with onion rings.
2. Grind the mince into a very fine paste; add garam masala and beaten egg and knead well. Divide the mixture into 20 equal portions and keep aside.
3. For the filling, mix all the ingredients together and divide the mixture into 20 equal parts.
4. Flatten each part of the mince, put one part of stuffing in the centre and shape into balls, with wet hands if necessary.
5. Heat the oil in a flat pan till it starts smoking. Deep-fry the kebabs, a few at a time, till crisp and brown.
6. Serve hot, garnished with onion rings.
serving amount
serves: 4 - 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
