.jpg)
Why recepie famous for?
Exotic kebabs from the Royal Kitchens of Hyderabad graciously stuffed with hung yogurt, green chillies, onions and coriander. You may not be able to stop at just one!
Ingredients
500 gm mutton mince1/4 cup channa daal
2 Tbsp cooking oil
6 green cardamoms (choti elaichi)
4 cloves (laung)
1/2 tsp allspice (kebab chini)
2 sticks cinnamon (dalchini)
2 bunches mountain moss or pathar ke phool (optional)
1/2 tsp black cumin seeds (shahi jeera)
100 gm onion
20 flakes garlic
1 tsp red chillie powder
1/2 tsp turmeric
2 Tbsp - fresh coriander
2 Tbsp fresh mint
2 green chillies oil to shallow fry For the filling 250 gm hung yogurt
200 gm onions
2 green chillies
2 Tbsp taaza dhaniya
2 Tbsp taaza pudina
1 tsp black pepper salt
Instructions
Heat oil in a handi. Add green cardamom, cloves, allspice powder, cinnamon, mountain moss and royal cumin seeds.2.Stir over medium heat.
3.Now add the meat (no fat).
4.Add onions and garlic, then the channa daal, salt, red chillies and turmeric.
5.Add coriander, mint, green chillies and stir.
6.Add 2 cups of water. Bring to a boil till the daal is cooked and the water is completely absorbed.
7.When the meat is cooked, remove, cool and transfer to a blender and mince.
8.For the filling, take hung yogurt, add onions, deseeded green chillies, chopped coriander and mint.
9.Add black pepper and mix it all in a bowl.
10.Now flatten each mince ball, place a portion of the filling in the middle and cover to make 3/4 inch patties.
11.Heat a little oil in a kadai and shallow fry the kebabs for 3-4 minutes, till they look brown.
leave comments