The basic method for making the kebabs is the same i.e. you mix the mince with a handful of spices and herbs, form cylindrical shapes and shallow fry, tuck them into a thick gravy and if that's not enough to tickle your taste buds... top with sliced green chili peppers and ginger Julienne
These are best served with naans or chapati but since I have a bunch of rice addicts in my house, I like to serve it with rice.
|minced lamb meat||600g|
|ginger/garlic paste||2 tsp each|
|red chili powder||3 tsp|
|garam masala||1 tsp|
|anar dana powder (pomegranate seeds)||1 tbsp|
|wheat flour||4 tbsp|
|oil||4 tbsp + extra for frying|
|chopped fresh coriander||as needed|
|chopped green chilies||as needed|
Also add the egg and corn flour or wheat flour. Mix properly to amalgamate all the ingredients together.
Preparing The Gravy:
Heat 4 tbsp oil in a pan and fry the onions until golden brown in colour.
Add 1 tsp each of ginger and garlic paste. Saute for about half a minute before adding the chopped tomatoes.
Now add the red chili powder,salt, turmeric,1tsp cumin and 1 tsp coriander powder. Cook for about 5 minutes with the lid and then add the yogurt.
You will know that the gravy is ready when the oil separates. Once the gravy is ready you can toss the fried kebabs in it. Excuse my absent mindedness but I forgot to photograph this step.
Once the kebabs are coated with the gravy you can garnish with freshly chopped coriander, green chilies and ginger julienns.
Serve with naan, chapati or rice and a bowl of salad.