Kebab with Dry Fruit Filling Recipe

1/2 kg

1

1 teaspoon

1 teaspoon

1/2 teaspoon

1/4 teaspoon

2 tablespoon

1 tablespoon

1 tablespoon

1 tablespoon

1 teaspoon

1

Filling

1

1

4 tablespoons

1 tablespoon

1/4 teaspoon

Garnish

1

1

Mince (mutton, beef or pork)

Large onion, grated or ground

Garlic paste

Salt

Red chili powder

Turmeric powder

Bengal gram

Chopped coriander leaves

Chopped green chilies

Chopped ginger

Garam masala powder

Egg, lightly beaten

Oil for shallow frying

Medium onion, chopped

Medium, unripe mango, peeled and chopped

Chopped mint leaves

Chopped green chilies

Salt

Onion, sliced

Lime, sliced

• Place first 7 ingredients for mince in a pressure cooker with 1/2 cup water and cook under pressure for 10 minutes.

• Allow cooker to cool before opening it.

• Mix in remaining ingredients for mince except egg and oil, and grind to a paste.

• Add egg and mix well.

• Combine ingredients for filling and mix well.

• Divide mince mixture into 16 portions.

• Flatten each portion of mince into a disc, place 1 teaspoon filling in the center and work mince around to cover filling.

• 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.

• Garnish with onion and lime slices, and serve with mint chutney.