Kashmiri Kababs
| Ingredients: | | |
| Mutton | - | 1 kg |
| Onions, quartered | - | 2 | | Green chillies,
cut in big pieces | - | 4 | | Ginger 11/2" | | |
| Raw egg | - | 1 | | Red chilly powder | - | 11/2
tsp | | Jeera powder (roasted) | - | 1 tsp | | Salt,
pepper | - | to taste | Method:
Remove all bones from meat, trim off fat and cube into 1" pieces. Refrigerate
for 1/2 hour. Grind all the ingredients (except raw egg).
Mix it with raw eggs. Shape kababs into oblong pieces. Boil 2 glasses of water
in a shallow pan. While water is boiling, add kababs. Simmer till entire water
evaporates. Deep fry kababs in a shallow pan till light brown. Serve hot with
sliced onions, lemon twists and mint leaves.
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