Handi Kabab

Handi Kabab Ingredients

FOR THE KABABS	50 g Brown onion
1 kg Boneless mutton	2 tb Ginger-garlic paste; (30 g)
50 g Brown onion	1 ts Whole garam masala; (5 g)
2 tb Brown garlic; (30 g)	2 tb Oil; (30 ml)
50 g Ginger-garlic paste	Salt to taste
2 tb Raw papaya paste; (30 g)	6 g Curd
2 ts Cumin powder; (10 g)	50 ml Tomato ketchup
2 ts Garam masala powder; (10 g)	1 tb Kashmiri chilli powder; (15
20 g Chopped coriander leaves	1 ts Cumin powder; (5 g)
1 ts Mace-cardamom powder; (5 g)	1 ts Garam masala powder; (5 g)
Salt to taste	MIX FOR THE FILLING
100 g Gramflour; roasted	6 Egg yolks; hard-boiled and
FOR THE SAUCE	; minced
1 kg Mutton bones	50 g Dry plums; minced

Instructions for Handi Kabab

To prepare the kababs: MINCE the meat along with all the ingredients, except gramflour in the mincer. Mince it twice and then mix it well with the roasted gramflour. Divide into lemon sized portions. Put a little of the prepared egg yolk-plum filling in the centre and roll the mince meat into a round kabab, 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 saute lightly. Add the meat balls and cook in the oven till 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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