Home made Lamb Kababs

Ingredients

Lamb Mince ( Keema) - 1 kg
Gram lentils ( Chana Dal) - 100gms
Raw Papaya - 2-3 pieces peeled
Black cardamom - 2 -3
Green cardamom - 5-6
Cloves - 5-6
Dry Chili- 5-6 ( for a high spicy flavor)
Mace - 1 piece
Nutmeg - scrapped 2-3 slices
Cinnamon - 2- 3 pieces
Ginger - 100 gms ( for an extra hot flavor)
Garlic - 2 full, peeled
Black Peppercorn - 12-13 ( for an extra hot flavor)
Salt - To taste

For Frying the kebabs

Refined oil
Onion - 2-3 finely chopped
Coriander leaves
green chillies - chopped (according to taste).

For Garnish

Onion wedges
Lime wedges


Method

Pressure cook all the ingredients together with 1 glass of water. In case the mince meat becomes watery, dry it on a high flame by keeping the cooker lid open.


















Let the mince cool down. Make a thin paste in a mixer.

Add the chopped onion, chillies & coriander leaves to the paste.


















Make small round, flat chops from of the paste by and fry on a pan on slow heat. Turn the kebabs to the other side for a red crust.




















Garnish with onion and lime wedges and serve.