Handi Kabob
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 5
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE KABOBS***
   1      kilogram      boneless lamb
  50      grams         brown onion
   2      tablespoons   brown garlic
  50      grams         ginger-garlic paste
   2      tablespoons   raw papaya paste
   2      teaspoons     cumin powder
   2      teaspoons     garam masala powder
  20      grams         chopped coriander leaves
   1      teaspoon      mace-cardamom powder
                        salt to taste
 100      gram          gram flour -- roasted
                        ***FOR THE SAUCE***
   1      kilogram      lamb bones
  50      grams         brown onion
   2      tablespoons   ginger-garlic paste
   1      teaspoon      whole garam masala
   2      tablespoons   oil -- (30 ml)
                        salt to taste
   6      grams         curd
  50      milliliters   tomato ketchup
   1      tablespoon    Kashmiri chile powder
   1      teaspoon      cumin powder
   1      teaspoon      garam masala powder
                        ***MIX FOR THE FILLING***
   6                    egg yolks -- hard-boiled and
                        -- minced
  50      grams         dry plums -- minced
 

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.