- 1 kg mutton keema, properly washed
- 1 cup chana dal
- 1 glass of water
- 2 onions - chopped
- Salt as per your taste
- 3 tbsp lime juice
- 3-4 Green chillis - chopped
- A pinch of pepper powder
- Coriander leaves - chopped
- 1.5 tbsp garam masala powder
- 2 tbsp ginger garlic paste
- Oil for shallow frying
Step by step instructions:
- Mix the mutton keema with the chana dal, salt, ginger garlic paste and garam masala powder
- Add water to this mixture and cook it in a pressure cooker for 15 minutes after the first whistle
- After it is done, let the mixture cool down and then grind it on a Silvatta (Sil being the stone slab and vatta being the stone with which you grind) until properly minced
- Add chopped onions, coriander leves, green chillis and lime juice
- Mix it properly with the keema mixture
- Make lemon sized balls with the mixture and then flaten them with your palm to make it to the shape of a kabab (just like in the picture)
- Heat some oil in a tawa/pan and shallow fry the kababs on both sides until golden brown
- Serve with a mint chutney as a started or alternatively with chapati
With the above recipe, you can make about 50 kababs. You can proportionately cut down the quantity for less kababs.