MUTTON SHAAMI KABAB

Ingredients

• Boneless mutton 600 grams, ½ inch pieces
• Soaked Bengal gram (Chana dal) ½ cup split
• Chopped onions, 2 medium
• Chopped fresh coriander leaves, 2 tbsp
• Chopped fresh mint leaves, 2 tbsp
• Lemon juice 2 tsp
• oil + to shallow fry 3 Taposa
• Cumin seeds ½ tsp
• Coriander seeds 1 tsp
• Black peppercorns 5-6
• Black cardamoms 3-4
• 2 inch ginger piece, chopped
• Garlic cloves, chopped, 10–12
• Red chilli powder 1 tsp
• Garam Masala powder, 1 tsp
• Mace and green cardamom powder ½ tsp
• Salt to taste
• To serve
• 2 medium onions, cut into fine rings
• Mint chutney as required

Method
1. Mix onions, coriander and mint leaves with lemon juice to make a stuffing. Divide into sixteen equal portions and set aside.
2. Heat oil in a pressure cooker and add cumin seeds, coriander seeds, black peppercorns and black cardamoms and stir-fry for half a minute on medium heat. Add ginger, garlic and red chilli powder. Add boneless mutton pieces and split Bengal gram. Add two cups of water and bring to a boil. Put the lid on and cook under pressure till six whistles are given out. This may take about twenty five minutes.
3. Open the lid when the pressure has reduced. Cook on high heat, stirring continuously, to dry out the mixture completely.. Remove from heat and cool. Grind the mixture to a smooth paste.
4. Add garam masala powder, mace and green cardamom powder and salt. Mix well and check the seasoning.
5. Divide into sixteen equal portions. Flatten each portion in the palm of your hand and place a portion of onion stuffing in the centre. Shape into roundel and flatten slightly.
6. Heat sufficient oil in a frying pan and shallow fry the kababs till golden. Drain and place on an absorbent paper.
7. Serve hot with onion rings and mint chutney.
Source: Nutralite