| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Kashmiri |
Femina, Femina1, Kabobs |
5 |
Servings |
INGREDIENTS
| 1 |
kg |
Boneless mutton |
| 50 |
g |
Brown onion |
| 2 |
T |
Brown garlic, 30 g |
| 50 |
g |
Ginger-garlic paste |
| 2 |
T |
Raw papaya paste, 30 g |
| 2 |
t |
Cumin powder, 10 g |
| 2 |
t |
Garam masala powder, 10 g |
| 20 |
g |
Chopped coriander leaves |
| 1 |
t |
Mace-cardamom powder, 5 g |
|
|
Salt to taste |
| 100 |
g |
Gramflour, roasted |
| 1 |
kg |
Mutton bones |
| 50 |
g |
Brown onion |
| 2 |
T |
Ginger-garlic paste, 30 g |
| 1 |
t |
Whole garam masala, 5 g |
| 2 |
T |
Oil, 30 ml |
|
|
Salt to taste |
| 6 |
g |
Curd |
| 50 |
|
Tomato ketchup |
| 1 |
T |
Kashmiri chilli powder, 15 |
| 1 |
t |
Cumin powder, 5 g |
| 1 |
t |
Garam masala powder, 5 g |
| 6 |
|
Egg yolks, hard-boiled and |
|
|
minced |
| 50 |
g |
Dry plums, minced |
INSTRUCTIONS
g
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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