Shikampuri Kebab

• Mutton pieces (from the leg) 1/2 kg
• Chana dal (split gram) 1/3 cup
• Green chilies, whole 3-4 or to taste
• Ginger-garlic paste 1 tablespoon
• Chili powder 2 teaspoons or to taste
• Black cardamom 4
• Bay leaves 4
• Cinnamon sticks 4
• Cloves 6
• Salt to taste
• Yoghurt 1/2 cup
• Garam masala (mixed spices) powder 1-1/2 teaspoons
• Green chilies, finely chopped 2-3
• Fresh coriander leaves, finely chopped 1/3 cup
• Fresh mint leaves, finely chopped 2 tablespoons
• Fresh cream or hung yogurt 1/2 kg
• Lime juice 3 or 4 tablespoons
• Eggs, lightly beaten 2
• Oil or ghee(clarified milk) to fry

METHOD:

1. Place cream or hung yogurt in the refrigerator overnight or until firm.
2. Put the meat along with the spices, covered with water, into a pot.
3. Boil until the meat is tender and make sure that all the water has evaporated.
4. Remove from the pot and discard the chilies and whole spices.
5. The meat needs to be ground into a fine paste without adding water.
6. Add the yogurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well.
7. Divide the meat mixture into equal parts.
8. Take a portion of the paste and roll it into a ball between your palms.
9. Flatten slightly and make an indentation in the center of the meat which is to be filled with a spoonful of the cream or yogurt.
10. Fold the ground paste over to seal.
11. All the kebabs are to be made in this way and dipped in beaten egg.
12. Shake off any excess.
13. They are to be fried in hot clarified milk or oil until the color changes into a golden brown.