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Handi Kabob




Ingredients

Quantity

For the kabobs:


Boneless lamb
1 kg
Brown onion
50gms
Brown garlic
2 tbsp
Ginger-garlic paste
50gms
Raw papaya paste
2 tbsp
Cumin powder
2 tsp
Garam masala powder
2 tsp
Chopped coriander leaves
20gms
Mace-cardamom powder
1 tsp
Salt
to taste 
Gram flour – roasted
100gms

For the sauce:


Lamb bones
1kg
Brown onion
50gms
Ginger-garlic paste
2 tbsp
Whole garam masala
1 tsp
Oil
2 tbsp (30ml)
Salt
to taste 
Curd
6gms
Tomato ketchup
50ml
Kashmiri chilli powder
1 tbsp
Cumin powder
1 tsp
Garam masala powder
1 tsp

Mix for the filling:


Egg-yolk – hard boiled and minced
6
Dry plums – minced
50gms


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.

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 chilli powder, tomato puree and broiled cumin powder. Stir well. Sprinkle garam masala powder over it. Serve hot on a tawa.