Difficulty: Easy, Cook Time: 1 Hour, Core Ingredient: Lamb, Servings: 15, Calories: 188
Description: This traditional Indian dish is so delicious it will have your guest askingÂ you to make this every time they come over to your place.
450 grams minced Lamb or Chicken
1 Cup yellow Chana Daal-soaked for 10 minutes
1 Large Onion
2 Clove Garlic
1 Small Chunk of Ginger
Â½ Large Green Chilies â€“ Deseeded
1 Cup Water â€“ 4 Tbsp. Less
4 Tbsp. Cornstarch
4 Tbsp. Olive Oil
2 Tbsp. Ghee (Optional)
1 Large Bay Leaf
1 Tsp. Cumin
3 Whole Red Chilies â€“ Deseeded
2 Black Cardamom â€“ Slightly Broken
4 Green Cardamom â€“ Slightly Broken
4 Black Peppers
Â¼ Cinnamon Stick
Â¼ Tsp. Mace
3 Tsp. salt â€“ Per Taste
In a small bowl, mix oil and ghee together to form an even consistency.Â In a pan, roast cumin, peppers, black cardamom, and cloves for a minute. Keep aside.Â In a large pressure cooker, add lamb, onion, ginger, garlic, daal, chilies and water.Â Now add the roasted spices and all the remaining spices.Â Close the lid and pressure cook on high till 4 whistles and turn off the heat,( About 5-6 minutes).
(If using a Pot, please boil all the mentioned Ingredients together, till the water is almost absorbed and a mix is formed).
Grind the boiled mixture to a paste without adding any extra water.Â Add egg, corn flour to the ground mixture and mix evenly.Â Make small to medium size kebabs & refrigerate for a minimum of 20 minutes. (This helps firm the kebabs).Â Heat a nonstick pan and add 1 tbsp. oil mix.Â Place 4-5 kebabs and lightly sautÃ© till they are crispy brown on both sides (add more oil if need be).
Similarly, sautÃ© all the kebabs to a crispy slightly reddish brown texture.Â Transfer the cooked kebabs to a plate and serve along some freshly chopped onions and lemons.
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