MUGHALAI  PREPARATION!

SHAAMI KEBABS
Lamb boneless                       200gm
Chana dal                               50gm
Onion sliced                           50gm
Ginger chopped                     10gm
Garlic chopped                      4cloves
Whole red chillies                  2pcs
All spice powder                    ½ tspn
Salt                                         to taste
Egg white                               1nos
Cornflour                                1tbspn
Cumin powder                       ½ tspn
Oil                                           to shallow fry
Coriander leaves (chopped)  10gm
Nutmeg                                  a pinch
Suet                                        15gm
Chaat masala                         to sprinkle
Preparation:
Soak the pulses for about 90 minutes.
Bring lamb, dal in sufficient water to boil, discard the liquid, wash again.
Add water with onions, salt, garlic, ginger, chillies.
Bring to boil, discard scum.
Cover and simmer till the dal and meat is cooked. Drain.
Cool and grind the mixture and suet on a grinding stone (sil batta) and make a smooth paste.
Add in all spice powder, egg white, cumin, cornflour and coriander leaves.
Mix well.
Divide into round balls 40gms each, flatten the balls between the palm of the hands.
Refrigerate for about 20 minutes.
Heat oil on a griddle or a non-stick pan, shallow fry the prepared patties on both sides until crisp and browned.
Remove and serve immediately with mint sauce, onion rings, green chillies and a lemon wedge.
NOTE:
 Sprinkle kebabs with chaat masala before serving.

Can be deep fried also.

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