Tunde Kabab - Lucknowi

Contains: dairy

• Fried onion paste

  60 g

• Garam masala

  5 g

• Garlic

  15 g

• Ghee

  45 ml

• Ginger

  15 g

• Green chilli

  10 g

• Lamb mince (keema)

  400 g

• Lemon

  1 pc

• Red chili powder

  5 g

• Roasted chana dal

  40 g

• Roasted cumin powder

  4 g

• Salt

  to taste

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Method

1. 1Dry-roast the chana dal till golden, cool and grind to a fine powder.
2. 2Grind ginger, garlic and green chilli to a smooth paste.
3. 3In a bowl combine mutton mince, gram powder, ginger-garlic paste and fried onion paste.
4. 4Add garam masala, red chilli powder, roasted cumin and salt.
5. 5Knead the mixture hard for 5 minutes till sticky and smooth.
6. 6Cover and rest in the fridge for 20 minutes.
7. 7Wet your palms and flatten spoonfuls into thin round patties.
8. 8Heat ghee in a flat pan over medium heat.
9. 9Shallow-fry the kababs 3-4 minutes each side till deep brown.
10. 10Press gently while frying so they cook through.
11. 11Drain on paper and squeeze lime over the top.
12. 12Serve hot with sliced onion and mint chutney.