Kebab with Cream Filling Recipe

3/4 kg

1

2 tablespoons

1 teaspoon

1/2 teaspoon

1/2 teaspoon

1 teaspoon

1 tablespoon

1 tablespoon

1 tablespoon

1 tablespoon

1

Filling

300 grams

2 tablespoons

1/2 teaspoon

1/2 teaspoon

Garnish

1

1

Mince (mutton or beef)

Large onion, grated

Bengal gram

Garlic paste

Salt

Red chili powder

Garam masala powder

Chopped green chilies

Chopped coriander leaves

Lime juice

Curd, whisked

Egg, lightly beaten

Oil for deep frying

Thick cream

Ground mint leaves

Salt

Black pepper powder

Onion, sliced in rings

Lime, sliced

• Place first 7 ingredients for mince in a pressure cooker with 3/4 cup water and cook under pressure for 10 minutes.

• Allow to cool before opening it.

• Cook mince uncovered for a few minutes to dry out liquid.

• Add green chilies and coriander leaves and grind to a smooth paste.

•  Blend in lime juice, curd and egg.

• Mix all ingredients for filling and chill for an hour.

• Divide mince into 12 portions.

• Flatten each portion of mince into a disc and place 1 teaspoon filling in the center.

• Work mince around to cover filling and gently shape into an oval kebab.

• Chill for an hour.

• Heat oil for deep frying in a deep frying pan and fry kebabs till light brown.

• Place on kitchen paper to drain off excess oil.

• Garnish with onion rings and lime slices, and serve.