Preparation:
To prepare the kabobs: MINCE the meat along with all the ingredients, except gram flour in the mincer. Mince it twice and then mix it well with the roasted gram flour. Divide into lemon sized portions. Put a little of the prepared egg yolk-plum filling in the center and roll the mince meat into a round kabob, so as to cover the filling completely. Roll into balls. Keep them aside.
To prepare the sauce: Put the bones in a handi. Add brown onion, ginger-garlic paste, whole garam masala, salt and enough water. Cook them well for 15 minutes. Remove the bones. Add oil and curd and sauté lightly. Add the meat balls and cook in the oven until almost dry or sauce like gravy remains. Add Kashmiri chile powder, tomato puree and broiled cumin powder. Stir well. Sprinkle garam masala powder over it.
Serve hot on a tawa. |
