Ingredients
Lamb meat(boneless) 250 gms
Eggs hard boiled 6
National Chilli powder 1/2 tsp
Curd 1/2 cup
National Ginger paste 1/4 tsp
National Garlic paste 1/4 tsp
National Turmeric powder 1/4 tsp
Putane ki dal(powdered) 1 tbsp
Veg cooking oil for deep frying
National Salt to taste
For garnishing:
Mint leaves
Potato chips
Tomato sauce
Pressure cook meat with ginger and garlic pastes, chilli powder, turmeric powder, salt & water for 15-20 minutes, till meat becomes tender.
Open the cooker and cook till there is no water left.
Allow it to cool and grind it in a mixer adding curd in small quantities and powdered putane ki dal, till the meat mixture becomes soft.
Divide the meat mixture into 6 portions to make 6 kababs.
Take one portion, flatten on the palm and after puttin the full-boiled egg, cover the samt to form a ball.
Repeat the same procedure the balls turn golden brown.
Cut into two pieces while serving.
Garnish with mint leaves, potato chips and serve with tomato sauce.
