Literally the ‘big’
kebab. Huge lamb chops, skewered and roasted for a hearty meal
Beef 1 kg
Gram lentils 1
cup
White cumin 1/2
tsp
Red chili pods
10
Black
cardamoms 4
Black
peppercorns 12
Garlic cloves
12
Cinnamon 1
inch piece
Ginger 1 small
Coriander
seeds 1/2 tsp
Yogurt 1 tbsp
Egg 1 beaten
Salt to taste
Dalda oil for
frying
Filling
Spring fresh
coriander 1 bunch finely chopped
Ginger 1 small
piece finely chopped
Fresh mint 1
bunch finely chopped
Onion 1 large
finely chopped
Pour 5
cups of water in a pan, add beef, washed lentils, all the
dry spices, yogurt, ginger and garlic. Boil the mixture on
medium heat until the meat becomes tender. Remove from heat.
Leave to cool. Meanwhile prepare the stuffing.
Mix all
the chopped ingredients, onion, ginger, coriander and mint
leaves together. Now grind the beef mixture in a food
processor pour in the beaten egg and knead well. Break off 1
tbsp of the mince paste; wet your palm and place it in the
center of your palm shape it into a smooth ball. Indent the
center with your thumb and press a little of stuffing
mixture into this.
Fold
the sides over carefully and reshape into a smooth half flat
round shape. Repeat with the remaining mince. Heat a heavy
based frying pan and add just enough oil to cover the
surface. Add 3-4 kebabs at a time and fry on low heat to a
crisp golden color on both sides.
