Creamy Kebab Recipe

1/2 kg

1 1/2 tablespoon

1 1/2 tablespoon

1

1

1/2 teaspoon

1 teaspoon

Marinade - 1

1 tablespoon

1 tablespoon

2 tablespoons

1 teaspoon

1 teaspoon

Marinade - 2

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

1/4 teaspoon

1/2 teaspoon

3 tablespoons

2 tablespoons

Garnish

1

1

Mince (lamb or veal)

Cream

Oil

Medium onion, sliced

Egg white, lightly beaten

Water

Ghee

Oil for shallow frying

Garlic paste

Ginger paste

Grated raw papaya

Salt

Chili powder

Powdered green cardamom

Powdered allspice

Masala powder

Powdered mace

Garam masala powder

Lightly roasted gram flour (besan)

Powdered almonds or cashew nuts

Onion, sliced

Lime, sliced

• Combine ingredients for first marinade, mix with mince and marinate for 30 minutes.

• Mix in cream and ingredients for second marinade, and grind to a paste.

• Heat oil in a small pan, add onion and fry till golden brown.

• Pour contents of pan into mince with egg white and water.

• Mix well and place in a pan that has a lid.

• Make a well in the center of the mince.

• Place a live coal in a small metal bowl and put it in the well.

• Pour 1 teaspoon ghee over the coal and cover pan immediately.

• Leave for 10 minutes before removing bowl.

• Divide mince into 15-20 portions and shape each into a flat round kebab.

• Heat oil for shallow frying in a non-stick frying pan and fry kebabs on both sides till brown.

• Garnish with onion and lime slices, and serve with paratha or roomali roti.