Shahi Kabab

• Mutton boneless ½ kg
• Cinnamon 1 piece
• Eggs 2
• Medium sized onion 2
• Large cardamom 2-3
• Small cardamom 2-3
• Green chilies 3-4
• Whole red chili 5-6
• Gram lentil 50 grams
• Almonds 50 grams
• Pistachios 50 grams
• Coriander leaves ¼ bunch
• Mint leaves ¼ bunch
• Oil ¼ cup
• Ginger 1 medium sized piece
• Garlic 3-4 cloves
• Turmeric 1 tsp
• All spice powder 1 tsp
• Whole cumin 1 tbsp
• Lemon juice 2 tbsp
• Gram flour 3 tbsp
• Water 1- 1½ cup
• Salt as required

METHOD:

Cut ½ kg mutton into small cubes. In a wok put together mutton pieces, 50 gm gram lentils, 1 cinnamon stick, 2 – 3 black cardamoms, 2 – 3 green cardamoms, 1 medium piece of ginger, 3 – 4 cloves of garlic, 50 gm almonds, 50 gm pistachios, 5 – 6 dry red chilies, a little salt and 1 to 1 ½ cup water. Cover and cook for 20 – 25 minutes.
Remove the lid, fry well on high flame till water dries. Then remove meat mixture in a platter and keep aside to cool. Now put this mixture in chopper and copperier well. Add 2 chopped onions, ¼ bunches of coriander leaves, and ¼ bunches of mint leaves and 3 – 4 green chilies. Copperier for 1 minute.
Remove mixture in a bowl. Add 1 tbsp cumin seeds, 1 tsp all spice powder, 1 tsp turmeric, 2 tbsp gram flour, 2 tbsp lemon juice and a little salt. Mix well and make into round patties.
Beat remaining 2 eggs in a bowl with 1 tbsp gram flour. Now dip each Pattie in beaten egg and shallow fry with oil as required.