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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Pan fried kebabs a mughlai delicacy.... Ingredients:
1 kg mutton mince |
3 tablespoons ginger paste |
3 tablespoons garlic paste |
75 g raw papayas |
3 tablespoons butter |
1 teaspoon red chili powder |
1/2 teaspoon ground mace |
1 teaspoon cardamom powder |
4 tablespoons flour of roasted channa dal |
ghee, as required |
salt, as required |
Directions:
1. Wash and drain the mince and refrigerate for 15 minutes.
2. Peel and deseed the papaya, put in a blender and make a fine paste.
3. Mix all the ingredients, except the ghee with the refrigerated mince.
4. Refrigerate for another 30 minutes.
5. Divide into 32 equal portions,apply a little melted ghee on the palms and flatten the mince into round patties.
6. Heat ghee in a tava and shallow fry over low heat until both sides brown evenly.
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