Maas kebobs special—lamb mince kebobs

Special-minced lamb with onions, green chillies, ground ginger/garlic., special masala, coconut/coriander paste, made into kebobs, marinated and grilled on wood fire—made at major Syrian Christian and Mangalore Christian festivals and weddings .this delightful recipe is an ancient one and comes from the recipe book of tripunthera .

Serves 5---6

Ingredients

Minced meat (lamb –1kg

Chana dal – 1/2 cup, rinsed

Ginger – 1/2 inch, roughly chopped

Garlic – 5 – 6 large cloves, roughly chopped

Onion – 1 cup, roughly chopped

Dried red chilies – 2

Coconut -1/4 cup grated

Salt – To taste

Water – 1/4 – 1/2 cup

Lemon juice – 1.5 tsp

Egg  – 1 – 2

To grind

Coriander seeds – 1 tbsp, heaped

Cumin seeds – 1.5 tsp

Whole pepper corns – 1 tsp

Cinnamon stick – 1/2 inch

Cloves – 5

Black cardamom – 1

For the hara masala

Cilantro – 1/2 cup, roughly chopped

Mint leaves – 20 – 25

Green chilies – 1 – 2, chopped

Onion / spring onion – 1/2 cup, roughly chopped

Method

1)  Add in the ground meat and all other ingredients numbered 1 in a pressure cooker.

2)  Roast the coconut grind and add to the rest

3)  Mix  all ingredients with the kheema well and pressure-cook for 2 – 3 whistles.

4)   Open the cooker after the pressure releases. Add the ground garam masala powder (ingredients numbered 4, powdered).

5)   Mix well and cook over medium heat while stirring often until the water completely evaporates. Set aside to cool.

6)  When cool  add lemon juice and finely chopped coriander, onions and green chillies.

7)  When the mixture is cooled, transfer it to a food processor / large jar of a mixie.

8)  Add the chopped cilantro, mint leaves, green chilies, 1/2 cup onion and 1.5 tsp lemon juice. Grind to a fine mixture. Transfer it back to the pressure cooker. Roll the mixture into lemon-sized balls and flatten.

9)  Beat the egg in a small bowl. Dip both sides of the kebabs in beaten egg and shallow fry in batches until browned on both sides. Serve with a chilly and peanut special chutney.

Share on Google Plus

About Chef Ramaa shanker

This is a short description in the author block about the author. You edit it by entering text in the "Biographical Info" field in the user admin panel.