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Sakhat Kabob

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

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

  2. 2 pounds lamb -- minced

  3. 1 teaspoon salt

  4. 1/2 teaspoon chile powder

  5. 1 teaspoon garam masala powder

  6. a pinch of fenugreek -- (methi) powder

  7. 2 tablespoons ginger-garlic paste

  8. 1 1/2 teaspoons green chiles -- chopped

  9. 15 grams coriander leaves -- chopped

  10. **FOR THE FILLING**

  11. 3/4 cup processed cheese -- grated

  12. 4 teaspoons green chiles -- chopped

  13. **FOR THE BATTER**

  14. 4 2/3 tablespoons cornstarch

  15. 4 2/3 tablespoons flour

  16. 1 egg -- beaten

  17. 1 teaspoon vinegar

  18. salt to taste

  19. a pinch of white pepper powder

  20. 1 1/2 teaspoons ginger-garlic paste

  21. oil for frying

Instructions Jump to Ingredients ↑

  1. MIX the lamb mince with salt, white pepper powder, chile powder, garam masala powder, fenugreek powder, ginger-garlic paste, green chiles and coriander leaves. Refrigerate for 15 minutes. Mix together the green chiles and grated cheese. Divide the filling into 16 portions and keep aside.

  2. To prepare the batter: Mix the cornstarch with flour, egg, vinegar, salt, white pepper powder and ginger-garlic paste. Add enough water to obtain a thick batter.

  3. Make 4 inch long kabobs with the mince mixture and skewer in four equal parts. Roast in a tandoor or grill over coals for five minutes. Allow to cool. Remove from skewers in four pieces each.

  4. Slit each kabob lengthwise and stuff the green chile-cheese mixture into it. Dip the stuffed kabobs in the prepared cornstarch batter and deep fry in hot oil until crisp and golden brown in color. Remove from oil and drain off excess oil. Serve hot, with mint chutney.

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