| Method Wash the mutton mince thoroughly and drain. Wash and soak the chana dal for half an hour. To the mince, add the chana dal, cardamoms, cinnamon, cloves, one cup of warm water, salt to taste and then cook till dry. Remove from heat and add chopped ginger, chopped garlic, red chilli powder, garam masalas powder, peppercorns, coriander powder and cumin powder. Grind to a fine paste and knead well. For stuffing mix together finely chopped onion, chopped mint leaves, chopped coriander leaves, lemon juice and salt to taste. Divide the mutton mixture into lemon-sized balls, flatten each ball in the palm of your hand and stuff with a little of the onion mixture. Shape into kababs and dip in the beaten egg. Heat a tawa and shallow fry the kababs on both sides with ghee till golden. Drain onto an absorbent paper. Serve with green chutney. |
