SHAAMI KEBAB

Ingredients

Mutton Boti 500 gm

Chana Dal 150 gm

Onion 100 gm

Ginger 50 gm

Garlic 50 gm

Green Chilli 25 gm

Coriander 50 gm

Whole Garam Masala 25 gm

Ghee 100 gm

Roasted Chana Masala 100 gm

Red Chilli Powder 30 gm

Jeera Powder 30 gm

Garam Masala Powder 30 gm

Cardamom Powder 20 gm

Salt to taste

Preparation

Take a lagan. Add mutton boti and roast it for about 5 minutes. Add salt, ginger, garlic, red chilli powder, whole green masala and onion. Add green chilli, coriander and then add chana dal and boil it. Cook mutton until the water is absorbed totally and the meat becomes tender. Allow the mixture of mutton to cool down completely. Blend the mixture of mutton into a fine paste. Add cardamom powder, garam masala, roasted chana powder and salt. Make a tikki in round shape. Heat a tawa, add ghee and griddle fry tikki until it turns golden in color. Serve with mint chutney and laccha onion.

(Courtesy: Chef Mirza Baig, Daniell's Tavern, The Imperial, New Delhi)