|
Ingredients
|
Quantity
|
|
Boneless lamb
|
50gms
|
|
Egg
|
1
|
|
Garam masala
|
8gms
|
|
Ginger
|
1 g
|
|
Oil
|
for frying
|
|
Red chillies
|
4
|
|
Split gram (toor dal)
|
11gms
|
|
Bunch cilantro
|
1
|
|
Green chillies
|
15
|
|
Onions – chopped
|
60gms
|
|
Salt
|
to taste
|
Boil lamb, split gram, red chillies, 2 onions, ginger, salt in
water. Remove water and grind to a fine paste. To this, add beaten egg, garam
masala and mix well. Make equal small balls and keep aside.
In a separate bowl, add chopped onions, green chillies, coriander
leaves, salt and mix well. Make into small balls.
Take one lamb ball, place in your palm, press to an oval shape. In
this, place onion ball and close the edges.
Deep fry in oil until brown crispy kabobs.
