Lamb kebabs stuffed with cheese
900 g (2 lb)Lamb, minced
1 tsp (4 g) Salt
a pinch White pepper (safed mirch) powder
1/4 tsp Red chilli powder
a pinch Fenugreek (methi) powder
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adraklasan) paste
1 1/4 tsp Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
900 g (2 lb)Lamb, minced
1 tsp (4 g) Salt
a pinch White pepper (safed mirch) powder
1/4 tsp Red chilli powder
a pinch Fenugreek (methi) powder
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adraklasan) paste
1 1/4 tsp Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
For the filling:
3/4 cup (150 g) 5 oz Processed cheese, grated
4 tsp Green chillies, chopped
4 tsp Green chillies, chopped
For the batter:
6 tbsp (60 g) 2 oz Cornflour
6 tbsp (60 g) 2 oz Refined flour (maida)
1 Egg, whisked
1 tsp (5 ml) Vinegar (sirka)
Salt to taste
a pinch White pepper powder
1 1/4 tsp (9 g) Ginger-garlic paste
1 cup (250 ml) 8 fl oz Water
Vegetable oil for frying
6 tbsp (60 g) 2 oz Refined flour (maida)
1 Egg, whisked
1 tsp (5 ml) Vinegar (sirka)
Salt to taste
a pinch White pepper powder
1 1/4 tsp (9 g) Ginger-garlic paste
1 cup (250 ml) 8 fl oz Water
Vegetable oil for frying
method
1. Mix the lamb mince with salt, white pepper powder, red chilli powder, fenugreek powder, ginger-garlic paste, green chillies, and green coriander. Refrigerate for 15 minutes.
2. For the filling, mix the 2 ingredients together and divide into 16 equal portions.
3. For the batter, mix cornflour with flour, egg, vinegar, salt, white pepper powder, ginger-garlic paste, and water.
4. Make 10 cm-long kebabs with the mince mixture and skewer in 4 equal parts. Roast in a tandoor for 5 minutes and remove. Allow to cool, remove from skewers.
5. Slit each kebab lengthwise and stuff the cheese mixture.
6. Dip the stuffed kebabs in the prepared batter and deep-fry in hot oil until crisp and golden brown. Remove and drain the excess oil on paper towels.
7. Serve hot with mint chutney
2. For the filling, mix the 2 ingredients together and divide into 16 equal portions.
3. For the batter, mix cornflour with flour, egg, vinegar, salt, white pepper powder, ginger-garlic paste, and water.
4. Make 10 cm-long kebabs with the mince mixture and skewer in 4 equal parts. Roast in a tandoor for 5 minutes and remove. Allow to cool, remove from skewers.
5. Slit each kebab lengthwise and stuff the cheese mixture.
6. Dip the stuffed kebabs in the prepared batter and deep-fry in hot oil until crisp and golden brown. Remove and drain the excess oil on paper towels.
7. Serve hot with mint chutney
serving amount
serves: 4
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