Shikampuri Kabab

Ingredients 

• 300 grams mutton mince
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 4 green cardamoms
• 6-8 black peppercorns
• 4 cloves
• ½ inch cinnamon
• 2 dried red chillies
• 3-4 cloves garlic
• ½ cup split Bengal gram (chana dal), soaked
• Salt to taste 
• 1 tablespoon onion finely chopped
• 1 teaspoon green chillies finely chopped
• 1 tablespoon fresh coriander leaves finely chopped
• 1 tablespoon fresh mint leaves finely chopped
• 1 teaspoon garam masala powder
• 1 tablespoon lemon juice
• 1 egg
• Chaat masala to sprinkle

Method

1. Heat 1 tablespoon ghee in a non-stick pan, add cumin seeds, green cardamoms, black peppercorns, cinnamon, dried red chillies, garlic cloves and mutton mince and mix well.
2. Add chana dal, salt and 1 cup water and mix well. Cover and cook till the mince is cooked.
3. Take the pan off the heat and cool. Transfer the mixture into a mixer jar and grind to smooth paste. Transfer the mixture into a mixing bowl.
4. Add onion, green chillies, coriander leaves, fresh mint leaves, garam masala powder and lemon juice and mix well.
5. Divide the mixture into 8 equal portions and shape each portion into tikkis and place them on a plate.
6. Break the egg into a bowl, add a little salt and whisk well.
7. Heat sufficient oil in a non-stick pan. Dip the tikkis in the egg mixture, place them in the pan and shallow-fry, turning sides, till evenly golden brown on both sides. Drain on absorbent paper.
8. Arrange the kababs on a serving platter and serve hot with onion rings, lemon wedges and green chutney.