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.