Goolar Kabab

Ingredients list for Goolar Kabab

• 2 cups Lamb Mince
• 3 tablespoons Split bengal gram
• 2 Green cardamoms
• 2 Black cardamoms
• 3 Cloves
• 1 inch piece Cinnamon
• 1 Bay leaf
• to taste Salt
• to deep fry Oil
• 2 Green chillies
• 1/2 cup Fresh mint leaves
• 1/2 cup Fresh coriander leaves
• 5 tablespoons Raisins
• 2 teaspoons Orange rind
• to taste Salt
• 1/2 teaspoon Dry mango powder (amchur)
• 3/4 teaspoon Sugar

Method

1. Wash lamb mince and drain thoroughly. Wash dal and soak in one cup of water for an hour. Drain and place with mince in a deep vessel. Add green cardamoms, black cardamoms, cloves, cinnamon, bay leaf, salt and approximately one and half cups of water. Let it boil, cover and simmer till dal is completely cooked. Increase the heat and dry roast the mixture till completely dry. Remove from heat, cool and remove the whole spices. Mash well.
2. Beat the egg and mix into the mince. Divide into twelve equal portions, make balls and keep aside. Remove stems, wash, de-seed and chop green chillies. Clean, wash and roughly chop coriander and mint leaves. Wash raisins and pat them dry. Remove inner white coating from orange rind and slice thinly. Grind together mint, coriander, green chillies, raisins and salt to taste. Add dry mango powder, orange rind and sugar.
3. Mix well and divide into twelve portions. Flatten the mince balls between the palms. Place a portion of the stuffing in the middle of each and make balls again. Refrigerate for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the kababs over medium heat till golden brown. Drain onto an absorbent paper and serve hot.

Nutrition Info