Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --


  3. 1 kilogram boneless lamb

  4. 2 tablespoons brown garlic

  5. 50 grams ginger-garlic paste

  6. 2 tablespoons raw papaya paste

  7. 2 teaspoons cumin powder

  8. 2 teaspoons garam masala powder

  9. 20 grams chopped coriander leaves

  10. 1 teaspoon mace-cardamom powder

  11. 100 gram gram flour -- roasted

  12. **FOR THE SAUCE**

  13. 1 kilogram lamb bones

  14. 50 grams brown onion

  15. 2 tablespoons ginger-garlic paste

  16. 1 teaspoon whole garam masala

  17. 2 tablespoons oil -- (30 ml)

  18. salt to taste

  19. 6 grams curd

  20. 50 milliliters tomato ketchup

  21. 1 tablespoon Kashmiri chile powder

  22. 1 teaspoon cumin powder

  23. 1 teaspoon garam masala powder


  25. 6 egg yolks -- hard-boiled and -- minced 50 grams dry plums -- minced

Instructions Jump to Ingredients ↑

  1. To prepare the kabobs: MINCE the meat along with all the ingredients, except gram flour in the mincer. Mince it twice and then mix it well with the roasted gram flour. Divide into lemon sized portions. Put a little of the prepared egg yolk-plum filling in the center and roll the mince meat into a round kabob, so as to cover the filling completely. Roll into balls. Keep them aside.

  2. 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 sauté lightly. Add the meat balls and cook in the oven until almost dry or sauce like gravy remains. Add Kashmiri chile powder, tomato puree and broiled cumin powder. Stir well. Sprinkle garam masala powder over it. Serve hot on a tawa.


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