Shikampuri Kabab

Kheema/mutton mince 500gms
Channa daal 1/4 cup
Oil 2tbsp
Green cardamoms 6nos
Cloves 4
Cinnamon 2 sticksPathar ke phool (optional) 2 bunches
Shahi jeera 1/2 tsp
Onion 1 Chopped
Garlic 20 flakes
Red chilly powder 1tsp
Turmeric 1/2 tsp

Fresh coriander 2 tbsp
Fresh mint 2 tbsp
Green chillies 2
Oil to shallow fry
For the filling
Hung yogurt 250gms
Onions 1 (chopped finely)
Green chillies 2Fresh coriender 2 tbsp (finely chopped)
Fresh mint 2 tbsp (finely chopped)
Black pepper powder 1 tspSalt as per taste
Method:

1.Heat oil in a handi. Add green cardamom, cloves, cinnamon, mountain moss and royal cumin seeds.
2.Stir over medium heat. Now onions and garlic.Saute till done.

3.Add the meat ,channa daal,salt, red chillies and turmeric.
3.Now add the coriander, mint and green chillies. Stir.

4.Add 2 cups of water, bring to a boil till the daal is cooked and the water is completely absorbed.

5.When the meat is cooked, remove, cool and transfer to a blender and mince.
For the filling,

Take hung yogurt, add onions, green chillies, chopped coriander and mint. Add black pepper and mix it all in a bowl.

Now flatten each mince ball, place a portion of the filling in the middle and cover to make 3/4 inch patties.

Heat a little oil in a kadai and shallow fry the kebabs for 3-4 minutes, till they look brown.

This is my entry to "The Hyderabad Ramadan Food Festival" by Mona of Zaiqa

Ingredients: