Sakhat kabab

Yield: 4 servings

Measure Ingredient
900 grams Lamb; minced
1 teaspoon Salt; (5 g.)
A pinch of white pepper powder
½ teaspoon Chilli powder; (2 g.)
1 teaspoon Garam masala powder; (5 g.)
A pinch of fenugreek; (methi) powder
2 tablespoons Ginger-garlic paste; (30 g.)
1½ teaspoon Green chillies; chopped (7 g.)
15 grams Coriander leaves; chopped
¾ cup Processed cheese; grated (150 g.)
4 teaspoons Green chillies; chopped (20 g.)
4⅔ tablespoon Cornflour; (70 g.)
4⅔ tablespoon Flour; (70 g.)
1 Egg; beaten
1 teaspoon Vinegar; (5 ml.)
Salt to taste
A pinch of white pepper powder
1½ teaspoon Ginger-garlic paste; (7 g.)
300 millilitres Water
Oil for frying

FOR THE FILLING

FOR THE BATTER

MIX the lamb mince with salt, white pepper powder, chilli powder, garam masala powder, fenugreek powder, ginger-garlic paste, green chillies and coriander leaves. Refrigerate for 15 minutes. Mix together the green chillies and grated cheese. Divide the filling into 16 portions and keep aside.

To prepare the batter: Mix the cornflour with flour, egg, vinegar, salt, white pepper powder and ginger-garlic paste. Add enough water to obtain a thick batter.

Make 10 cm. long kababs with the mince mixture and skewer in four equal parts. Roast in a tandoor for five minutes. Allow to cool. Remove from skewers in four pieces each.

Slit each kabab lengthwise and stuff the green chilli-cheese mixture into it. Dip the stuffed kababs in the prepared cornflour batter and deep fry in hot oil until crisp and golden brown in colour. Remove from oil and drain off excess oil. Serve hot, with mint chutney.

Converted by MC_Buster.

NOTES : Lamb kababs stuffed with cheese, coated with cornflour batter and deep fried

Converted by MM_Buster v2.0l.

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