
Ingredients–
- 500 gm mutton, minced
- 1/4 cup channa dal
- Oil for shallow frying
To be cooked with the mince –
- 2 medium onions finely chopped
- 1 tsp garlic paste
- 1/4 tsp garam masala powder
- 1 tsp red chilli powder
- A pinch of turmeric powder
- 10 almonds, blanched and peeled
- 4 green chillies
- 1 tbsp chopped coriander leaves
- 4 mint leaves
- 1.5 tsp salt
To be mixed into the mince before frying–
- 2 tbsp finely chopped coriander leaves
- 2 medium onions finely chopped
- 2 green chillies, finely chopped
- 1 egg well beaten
Directions–
- Put the mince, dal and “the ingredients to be cooked with the mince” with 3-4 cups of water into a pan
- Bring to a boil, lower heat and simmer for about 40 minutes till the mince and dal are well cooked
- Make sure all the water has evaporated leaving the cooked ingredients virtually dry
- When cool, grind it in the mixer without any water till moderately fine
- Add more salt if needed
- Remove from the mixer and add the ingredients in the “to be mixed into the mince before frying” list.
- Knead and mix well
- Make 1.5” balls of the mix and flatten them slightly
- Shallow fry the kababs in batches till golden brown
- Drain and place on absorbent paper