INDIAN DISH

                                                         TODAY'S RECIPE!

MUGHALAI  PREPARATION!

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.