Sakhat Kabob

Course : Curry
Serves: 4
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2 pounds lamb -- minced
1 teaspoon salt
1 dash white pepper powder
1/2 teaspoon chile powder
1 teaspoon garam masala powder
1 dash fenugreek -- (methi) powder
2 tablespoons ginger-garlic paste
1 1/2 teaspoons green chiles -- chopped
15 grams coriander leaves -- chopped
3/4 cup processed cheese -- grated
4 teaspoons green chiles -- chopped
4 2/3 tablespoons cornstarch
4 2/3 tablespoons flour
1 large egg -- beaten
1 teaspoon vinegar
1 teaspoon salt to taste
1 dash white pepper powder
1 1/2 teaspoons ginger-garlic paste
4 cups oil for frying

Preparation / Directions:

MIX the lamb mince with salt, white pepper powder, chile powder, garam masala powder, fenugreek powder, ginger-garlic paste, green chiles and coriander leaves. Refrigerate for 15 minutes. Mix together the green chiles and grated cheese. Divide the filling into 16 portions and keep aside. To prepare the batter: Mix the cornstarch with flour, egg, vinegar, salt, white pepper powder and ginger-garlic paste. Add enough water to obtain a thick batter. Make 4 inch long kabobs with the mince mixture and skewer in four equal parts. Roast in a tandoor or grill over coals for five minutes. Allow to cool. Remove from skewers in four pieces each. Slit each kabob lengthwise and stuff the green chile-cheese mixture into it. Dip the stuffed kabobs in the prepared cornstarch batter and deep fry in hot oil until crisp and golden brown in color. Remove from oil and drain off excess oil. Serve hot, with mint chutney.

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