Handi Kabob

Course : Curry
Serves: 5
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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
1 teaspoon salt to taste
100 gram gram flour -- roasted
1 kilogram lamb bones
50 grams brown onion
2 tablespoons ginger-garlic paste
1 teaspoon whole garam masala
2 tablespoons oil -- (30 ml)
1 teaspoon salt to taste
6 grams curd
50 milliliters tomato ketchup
1 tablespoon Kashmiri chile powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
6 large egg yolks hard-boiled and minced
50 grams dry plums -- minced

Preparation / Directions:

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.

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