- Servings: 4
- Prep Time: 15 mins
- Cook Time: 1 hour
|Immersed In a Rich Spicy Gravy Eaten With Rice or Bread.|
|1 lb||Minced Meat, lamb or beef|
|2||Medium Onions, skinned and cut into chunks|
|2-3 cloves||Garlic, skinned and cut into chunks|
|1" Piece Fresh Ginger, scrapped and cut into chunks|
|1" Stick Cinnamon|
|1||Large Black Cardamom|
|75||G Channa Dal, husked, split black chickpea), washed and soaked for 30 minutes|
|¾||Level Tsp Red Chilli Powder|
|1½||Level Tsp Salt, more or less as per taste|
|6||Hard Boiled Eggs, shelled|
|Oil, for frying|
Thoroughly wash the mince and squeeze out as much liquid as you can. Place all the ingredients, except eggs and oil in a saucepan and pour in enough water to come about 3cm over the top. Cover and cook over low heat until the meat and dal are tender and all the moisture has dried up. It is important that all the water is dried up, else the mince will not mould the egg properly and will split during frying.
Place the mince in a blender or food processor or grind on a stone mill to a smooth firm paste. Take a lump of the paste and flatten on the palm of your hand, place boiled egg and cover completely, taking care that no crack are left.
Heat oil in a deep fat fryer or karhai (wok) and carefully slip in 2 kebabs at a time. Fry to a rich golden colour, turning frequently to ensure even cooking. Serve hot.
PS: My tip: These make great appetisers, but I find it too large for one person to consume; so I cut the eggs into fours and make smaller ones. The picture is from the internet.