600 g (22 oz) Lamb, minced
100 g (3 1/2 oz) Lamb fat, minced
Salt to taste
2 tsp (10 ml) Lemon (nimbu) juice
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Black cumin (shahi jeera) seeds
2 tsp (4 g) Garam masala
1 tsp (2 g) Green cardamom (choti elaichi) powder
5 tsp (30 g) 1 oz Onions, grated
2 tsp Green chillies, finely minced
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
2 tsp (12 g) Ginger (adrak) paste
2 Eggs, beaten
5 tsp (25 g) Gram flour (besan)
2 tbsp (30 ml) 1 fl oz Pomegranate (anar) juice
2 1/2 cups (500 ml) 16 fl oz Vegetable oil for deep-frying
100 g (3 1/2 oz) Lamb fat, minced
Salt to taste
2 tsp (10 ml) Lemon (nimbu) juice
2 tsp (3 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Black cumin (shahi jeera) seeds
2 tsp (4 g) Garam masala
1 tsp (2 g) Green cardamom (choti elaichi) powder
5 tsp (30 g) 1 oz Onions, grated
2 tsp Green chillies, finely minced
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
2 tsp (12 g) Ginger (adrak) paste
2 Eggs, beaten
5 tsp (25 g) Gram flour (besan)
2 tbsp (30 ml) 1 fl oz Pomegranate (anar) juice
2 1/2 cups (500 ml) 16 fl oz Vegetable oil for deep-frying
For the filling:
50 g (1 3/4 oz) Cottage cheese (paneer), grated
1 tsp (2 g) Green cardamom (choti elaichi) powder
2 tsp Green chillies, finely chopped
50 g (1 3/4 oz) Wholemilk fudge (khoya), grated
1 tsp (5 ml) Lemon juice
1 tsp (2 g) Maize flour (makke ka atta)
1 tbsp (15 ml) Milk
1 cup (120 g) 4 oz Onions, fried golden brown
a pinch Saffron (kesar)
Salt to taste
1 tsp (2 g) Yellow chilli powder
1 tsp (2 g) Green cardamom (choti elaichi) powder
2 tsp Green chillies, finely chopped
50 g (1 3/4 oz) Wholemilk fudge (khoya), grated
1 tsp (5 ml) Lemon juice
1 tsp (2 g) Maize flour (makke ka atta)
1 tbsp (15 ml) Milk
1 cup (120 g) 4 oz Onions, fried golden brown
a pinch Saffron (kesar)
Salt to taste
1 tsp (2 g) Yellow chilli powder
method
1. Mix together the lamb mince, lamb fat, salt, lemon juice, coriander powder, red chilli powder, black cumin seeds, garam masala, green cardamom powder, onions, green chillies, green coriander, and ginger.
2. Mince finely, twice over; refrigerate for 2 hours till the mince is chilled.
3. In a bowl, combine the mince-mixture and beaten eggs and mix thoroughly. Add the gram flour and pomegranate juice. Adjust salt to taste.
4. Divide the mixture into 15 equal portions, roll into balls and keep in the refrigerator.
5. In another bowl, mix the ingredients for the filling and divide the mixture into 15 portions.
6. Fill each mince ball with a portion of the stuffing, mahing it pear-shaped.
7. Heat the oil in a wok (kadhai) on medium heat; deep-fry the balls, 5 pieces at a time, until crisp and golden. Remove and drain the excess oil on absorbent kitchen paper towels.
8. Serve hot with chutney and green salad.
2. Mince finely, twice over; refrigerate for 2 hours till the mince is chilled.
3. In a bowl, combine the mince-mixture and beaten eggs and mix thoroughly. Add the gram flour and pomegranate juice. Adjust salt to taste.
4. Divide the mixture into 15 equal portions, roll into balls and keep in the refrigerator.
5. In another bowl, mix the ingredients for the filling and divide the mixture into 15 portions.
6. Fill each mince ball with a portion of the stuffing, mahing it pear-shaped.
7. Heat the oil in a wok (kadhai) on medium heat; deep-fry the balls, 5 pieces at a time, until crisp and golden. Remove and drain the excess oil on absorbent kitchen paper towels.
8. Serve hot with chutney and green salad.
serving amount
serves: 4 - 5
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