| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Greek |
Femina, Femina3, Starters |
4 |
servings |
INGREDIENTS
| 900 |
g |
Lamb; minced |
| 1 |
ts |
Salt; (5 g.) |
|
|
A pinch of white pepper powder |
| 1/2 |
ts |
Chilli powder; (2 g.) |
| 1 |
ts |
Garam masala powder; (5 g.) |
|
|
A pinch of fenugreek; (methi) powder |
| 2 |
tb |
Ginger-garlic paste; (30 g.) |
| 1 1/2 |
ts |
Green chillies; chopped (7 g.) |
| 15 |
g |
Coriander leaves; chopped |
| 3/4 |
c |
Processed cheese; grated (150 g.) |
| 4 |
ts |
Green chillies; chopped (20 g.) |
| 4 2/3 |
tb |
Cornflour; (70 g.) |
| 4 2/3 |
tb |
Flour; (70 g.) |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Vinegar; (5 ml.) |
|
|
Salt to taste |
|
|
A pinch of white pepper powder |
| 1 1/2 |
ts |
Ginger-garlic paste; (7 g.) |
| 300 |
ml |
Water |
|
|
Oil for frying |
INSTRUCTIONS
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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