Handi Kabab

By Thom7747

Ingredients

• FOR THE KABABS:
• 2 lbs. Boneless mutton
• 3 tbs. Brown onion
• 2 tbs. Brown garlic; (30 g)
• 3 tbs. Ginger-garlic paste
• 2 tbs. Raw papaya paste; (30 g)
• 2 teaspoons Cumin powder; (10 g)
• 2 teaspoons Garam masala powder; (10 g)
• 4 teaspoons Chopped coriander leaves
• 1 teaspoon Mace-cardamom powder; (5 g)
• Salt to taste
• 1 cup Gramflour (Chickpea); roasted
• FOR THE SAUCE:
• 2 lbs. Mutton bones
• 3 tbs. Brown onion
• 2 tbs. Ginger-garlic paste; (30 g)
• 1 tsp. Whole garam masala; (5 g)
• 2 tbs. Oil; (30 ml)
• Salt to taste
• 1 1/2 tsp. Curd
• 3 tbs. Tomato ketchup
• 1 tbs. Kashmiri chili powder; (15 g)
• 1 tsp. Cumin powder; (5 g)
• 1 tsp. Garam masala powder; (5 g)
• MIX FOR THE FILLING:
• 6 Egg yolks; hard-boiled
• 50 g Dry plums; minced

Details

Servings 5
Adapted from thomcooks.com

Preparation

Step 1

To prepare the kababs:
1. MINCE the meat along with all the ingredients, except gramflour in the mincer.
2. Mince it twice and then mix it well with the roasted gramflour.
3. Divide into lemon sized portions.
4. Put a little of the prepared egg yolk-plum filling in the center and roll the mince meat into a round kabab, so as to cover the filling completely.
5. Roll into balls.
6. Keep them aside.
To prepare the sauce:
1. Put the bones in a handi.
2. Add brown onion, ginger-garlic paste, whole garam masala, salt and enough water.
3. Cook them well for 15 minutes.
4. Remove the bones.
5. Add oil and curd and saute lightly.
6. Add the meat balls and cook in the oven till almost dry or sauce like gravy remains.
7. Add Kashmiri chili powder, tomato puree and broiled cumin powder.
8. Stir well.

Sprinkle garam masala powder over it.

Serve hot on a tawa.