About this recipe:I have fond memories of eating these kababs at my dear friend’s house in Hyderabad. Whenever I went to her house, I always hoped her grandma had these kababs on the menu for the day. I particularly love the complex taste and soft texture of the cooked dal and meat together.
1 kg minced mutton keema
1 cup masoor dal (split red lentils)
6 dry red chillies
4 black cardamom (badi elaichi)
2 sticks cinnamon (dalchini)
10 black peppercorns
6 cloves (lavang)
10 garlic cloves, minced
1 tablespoon ginger paste
½ teaspoon turmeric (haldi) powder
Salt to taste
1 teaspoon cumin (jeera) powder
1 teaspoon coriander (dhania) powder
1 egg, beaten
Oil, for shallow frying
Garnish: chopped onions, tomatoes, and lime wedges
Pressure cook meat and dal with water and the red chillies, cinnamon, cardamom, peppercorns, cloves, garlic, ginger, turmeric, and salt. Release pressure and cook off excess water if any.
Let the mixture cool. Add cumin and coriander powder. Grind to a smooth paste. Add the beaten egg and mix well.
To make the kababs, divide the meat mixture into lime-sized balls. Wet your hands, smooth the balls, and flatten. Heat oil in a shallow frying pan and shallow-fry the kababs. Since the meat is already cooked, you just need to cook till the kababs are a nice golden brown on both sides. If you want, you can deep fry too.
Serve the kababs with chopped raw onions, tomatoes and lime wedges on the side.
Tasty with Masoor dal. I used to make it with Channa Dal. However, the whole spices did not get ground after cooking. Also Need to add extra red chilli for taste. Next time I will roast and grind the whole spices and then cook the mince - 04 Oct 2011