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1/2 kg
1 cup
1 teaspoon
1 teaspoon
1 teaspoon
1/2 teaspoon
2 tablespoons
1
1 tablespoon
1 teaspoon
1 tablespoon
1
Filling
1-2 teaspoon
1/2 cup
20
1 tablespoon
1 tablespoon
1 tablespoon
1 teaspoon
1/4 teaspoon
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Mince (mutton or beef)
Grated onion
Garlic paste
Ginger paste
Salt
Red chili powder
Bengal gram (chana dal)
Egg, lightly beaten
Lime juice
Garam masala powder
Chopped coriander leaves
Green chili, chopped
Oil for shallow frying
Oil
Chopped onions
Dried apricots, soaked, seeded
and chopped
Chopped green chilies
Chopped mint leaves
Chopped coriander leaves
Aniseed, coarsely crushed
Salt
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Method :
-
Combine first 7
ingredients with 1/2 cup water in a pressure cooker and cook under
pressure for 10 minutes.
-
Allow cooker to cool
before opening it.
-
Cook mince uncovered for a
few minutes to dry out liquid.
-
Cool and grind to a paste
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Mix in egg, lime juice,
garam masala, coriander leaves and green chili.
-
Heat oil for filling in a
non-stick pan, add onions and fry for 3-4 minutes till golden.
-
Add remaining ingredients
for filling, mix well and cool.
-
Divide mince and filling
into 16 portions.
-
Flatten each portion of
mince into a disc, place 1 teaspoon filling in the center.
-
Work mince around to cover
filling and gently shape into a flat round kebab.
-
Heat oil for shallow
frying in a non-stick pan and fry kebabs on both sides till brown.
- Serve with an onion
relish.
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