Handi kabab

Yield: 5 servings

Measure Ingredient
1 kilograms Boneless mutton
50 grams Brown onion
2 tablespoons Brown garlic; (30 g)
50 grams Ginger-garlic paste
2 tablespoons Raw papaya paste; (30 g)
2 teaspoons Cumin powder; (10 g)
2 teaspoons Garam masala powder; (10 g)
20 grams Chopped coriander leaves
1 teaspoon Mace-cardamom powder; (5 g)
\N \N Salt to taste
100 grams Gramflour; roasted
1 kilograms Mutton bones
50 grams Brown onion
2 tablespoons Ginger-garlic paste; (30 g)
1 teaspoon Whole garam masala; (5 g)
2 tablespoons Oil; (30 ml)
\N \N Salt to taste
6 grams Curd
50 millilitres Tomato ketchup
1 tablespoon Kashmiri chilli powder; (15 g)
1 teaspoon Cumin powder; (5 g)
1 teaspoon Garam masala powder; (5 g)
6 \N Egg yolks; hard-boiled and
\N \N ; minced
50 grams Dry plums; minced




To prepare the kababs: MINCE the meat along with all the ingredients, except gramflour in the mincer. Mince it twice and then mix it well with the roasted gramflour. Divide into lemon sized portions. Put a little of the prepared egg yolk-plum filling in the centre and roll the mince meat into a round kabab, so as to cover the filling completely. Roll into balls.

Keep them aside.

To prepare the sauce: Put the bones in a handi. Add brown onion, ginger-garlic paste, whole garam masala, salt and enough water. Cook them well for 15 minutes. Remove the bones. Add oil and curd and saute lightly.

Add the meat balls and cook in the oven till almost dry or sauce like gravy remains. Add Kashmiri chilli powder, tomato puree and broiled cumin powder.

Stir well. Sprinkle garam masala powder over it. Serve hot on a tawa.

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