Recipe Corner
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Spicy and addictive, these kababs use egg as a binding agent instead of Bengal gram. One of Mrs.Balbir singh's favourite recipes.
Cooking time : 40-50 minutes
Serves : 4 (makes 16 kababs)
Appliances Required : · Mixer Grinder Or Juicer Mixer Grinder Pressure Pan |
| Ingredients |
- 1 tablespoon ghee
- 1 dessertspoon coriander seeds
- 1 brown cardamoms
- a little mace
- a little nutmeg
- 1" piece cinnamon
- 1 dessertspoon white sesame seeds
- 12 almonds
- 1 dessertspoon dessicated cocnut
- 1 teaspoon cumin seeds
- 1 tablespoon gram flour
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- 450 gms finely minced lean mutton
- 1 medium + 1 small onion, finely minced
- 12 cloves garlic, finely minced
- 2" piece ginger, finely minced
- 4 green chillies or to taste
- 2 teaspoons salt
- ½ teaspoon red chilli powder or to taste
- 1 teaspoon lemon juice
- a little fresh coriander, finely chopped
- a little fresh mint, finely chopped
- 1 egg + 4 tablespoons curds or 2 eggs
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Method
- Heat the ghee. Fry all the ingredients from coriander seeds to gram flour for 3 minutes.
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Add the minced meat, onions, ginger, garlic and green chillies. Continue to cook for 15 minutes. Add the salt and red chilli. Cook till the mixture dries up completely. Cool and grind finely.
Mix in the lemon juice, coriander, mint and eggs. Add curd if the mixture seems too dry and crumbly.
Divide the mixture into 16 equal parts and shape each one into a sausage shaped roll, about 2" in length.
Just before serving, shallow fry the kababs. This is best done in the pressure pan.
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Serve accompanied by a chutney or ketchup.
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