Ingredients
- For Kheema paste
- Lamb (minced) – 500gm
- Chana Dal – 125 gm/ 8 tbs
- Potatoes – 2 small ( diced)
- Ginger- garlic paste – 2 tsp
- Cinnamon stick - 3” stick
- Cloves – 3
- Cardamom – 2 nos
- Fennel – 1 tsp (optional )
- Cumin seeds – 1 tsp
- Peppercorn – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – 1 tsp
- Red chilly powder – 1 tsp
- Water – 1 cup
- Salt
- Other Ingredients
- Onion – 2 medium
- Cumin powder – 1 tsp
- Garam masala – ½ tsp
- Coriander leaves – few sprigs (finely chopped )
- Mint leaves – few sprigs ( finely chopped )
- Lime juice – 2 tbs
- Egg – 1 large
- Oil – for shallow frying
Details
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Soak Chana dal in boiling water for 1 hour.
Step 2
In a big saucepan add all the ingredients listed under ‘kheema paste’ and cook for 35-40 minutes until water dries and all the ingredients are cooked through.
Let it cool down and then grind them into a fine paste.
Step 3
Add the rest of the ingredients listed under ‘ other ingredients’ expect the egg to the kheema paste and knead until its mixed well.
Step 4
Divide the paste into 24 equal sized balls and flatten it out, dip them in beaten egg and shallow fry flipping the sides for 3-4 minutes or until firm and brown
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