SHAAMI KEBABS
Lamb boneless 200gm
Chana dal 50gm
Onion sliced 50gm
Ginger chopped 10gm
Garlic chopped 4cloves
Whole red chillies 2pcs
All spice powder ½ tspn
Salt to taste
Egg white 1nos
Cornflour 1tbspn
Cumin powder ½ tspn
Oil to shallow fry
Coriander leaves (chopped) 10gm
Nutmeg a pinch
Suet 15gm
Chaat masala to sprinkle
Preparation:
Soak the pulses for about 90 minutes.
Bring lamb, dal in sufficient water to boil, discard the liquid, wash again.
Add water with onions, salt, garlic, ginger, chillies.
Bring to boil, discard scum.
Cover and simmer till the dal and meat is cooked. Drain.
Cool and grind the mixture and suet on a grinding stone (sil batta) and make a smooth paste.
Add in all spice powder, egg white, cumin, cornflour and coriander leaves.
Mix well.
Divide into round balls 40gms each, flatten the balls between the palm of the hands.
Refrigerate for about 20 minutes.
Heat oil on a griddle or a non-stick pan, shallow fry the prepared patties on both sides until crisp and browned.
Remove and serve immediately with mint sauce, onion rings, green chillies and a lemon wedge.
NOTE:
Sprinkle kebabs with chaat masala before serving.
Can be deep fried also.