- 300 g – mutton mince
- 2 tbsp – Bengal gram dal
- 1 – large onion
- 2 tsp – ginger garlic paste
- 1 tsp – garam masala
- 2 tsp – cumin powder
- 3 tsp – chopped coriander leaves
- 2 – eggs yolks
- 1/2 tsp – red chilli powder
- Salt to taste
- 3 tbsp – oil.
Cook the mince meat with channa dal, onion, ginger garlic paste, cumin powder, garam masala and salt with very little water on low heat till tender and dry.
Remove from heat and set aside to cool.
When cold, grind to a rough paste in a blender.
Mix in the egg yolks.
Form in to small round balls, and flatten them.
Heat oil in a shallow pan and fry the kebabs till golden brown.
Insert a toothpick in each kebab.