If you’re new here, you may want to subscribe to our RSS feed
Thanks for visiting!
Just one of the many delicious kababs that are the mainstay of Awadhi cuisine from Lucknow in North Indian Uttar Pradesh. Try this melt-in-your-mouth kabab with Mint-Coriander chutney.
Ingredients
1 kg lamb very finely minced
1 tbsp ginger paste
2 tbsps garlic paste
2 tbsps butter
4 tbsps raw papaya paste
1/2 tsp red chilli powder
1/4 tsp mace powder
4 tbsps bengal gram flour (besan), lightly roasted
Salt to taste
3 tbsps oil/ghee to fry the kababs
Instructions
Add all the ingredients (except the ghee) to the lamb mince and mix well.
Refrigerate the whole mix for 1 hour.
Remove the mix from the refrigerator and form into patties.
Heat the ghee on a heavy-bottomed pan (on a medium flame) and fry the kababs till golden on both sides.
Cool on paper towels. Serve with Mint-Coriander Chutney.
Continue to read >>
|
