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Lamb Mince Kababs

Lamb Mince Kababs

 Ingredients

Lamb mince/Kheema – 250 gms

Chana dal/Pachhi senaga pappu – 3 tbsps soaked

Onion – 1 roughly chopped

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Salt to taste

Turmeric powder – 2 pinches

Garam Masala – 1/2tsp

Egg – 1 only white

Corn flour – 5 tbsps

Fresh coriander – a handful chopped

Oil for deep fry

Method

Wash and drain the mince well and place in a pressure cooker,add the soaked chana dal,red chilli powder,salt turmeric and ginger garlic paste and mix well.add 1 cup of water and cook upto 3 whistles.

Boiled mince

Open and cool,if water exists place on the heat till it evaporates.

Now add chopped onion,fresh coriander,garam masal and grind(Coarsely) to a paste .Remove into a bowl and add egg white, corn flour  and a pinch of salt and mix well.

Heat oil for deep frying and grease your palms and make patties/kababs and fry on med heat in hot oil till brown.

Drain on paper towels .

Mince Kababs

Serve hot as a side dish or snack.Tastes good with a chappati and salad  prepared as a roll or wrap.

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