This pan-fried kabab can be made with lamb or beef but tastes best when made with the former. Serve it with Mint-Coriander Chutney.
Ingredients:
- 500 gms lamb mince
- 75 gms chana daal (large split yellow lentil)
- 2 tbsps garam masala
- 3-4 dry red chillies
- 2 tbsps garlic paste
- 1 tbsps ginger paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- Salt to taste
- Vegetable/ canola/ sunflower cooking oil or ghee to shallow fry
Preparation:
- Boil all the ingredients together in water until the lentils are completely mashed and the mince is cooked. Dry all the water.
- Grind the mix into a thick paste in your food processor.
- Shape into patties.
- Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides.
- Cool on paper towels. Serve hot with Mint-Coriander Chutney.
