Spicy Kebabs (mince patties) with Cream

Ingredients:

Mutton - 20 oz. (500 grams) - minced coarsely
Bengal gram - 1/2 cup
Yoghurt - 1/2 cup
Ginger-garlic paste -1 tbsp
Green chillies - 3 (finely chopped)
Chilli powder - 2 tsps
Cardamoms - 4 (black)
Salt - 1 tsp
Bay leaves - 4
Cinnamon sticks - 4
Cloves - 6
Coriander leaves - 1/2 cup
Garam masala -1 tsp
Fresh cream - 20 oz. (500 grams)
Mint leaves - 2 tbsp
Lemon juice - 4 tbsps
Oil - 4 tbsps

Preparation:

1. Chill the cream in the refrigerator (but not freezer) until firm.
2. Put the mince in a pressure cooker along with all the spices, cover with water and pressure cook for approximately 15 minutes, or until the meat is cooked and the water dry.
3. Remove the cooked mince from the pressure cooker, discard the whole red chillies and other
whole spices.
4. Grind the mince to a fine paste without adding water.
5. Add the yoghurt, garam masala powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well.
6. Divide the minced meat mixture into equal parts.
7. Take a portion of the meat paste, roll into a ball between your palms, flatten slightly and make a hollow at the centre of the meatball.
8. Fill the hollow with a spoonful of cream and fold the ground paste over it to seal. Repeat
the steps in Points 7. & 8. until all the minced meat paste and cream is used up.
9. Now dip each kebab (round mince patty), as prepared in 7. & 8. above, in beaten egg,
shake off excess liquid and fry in hot oil until golden brown. Drain on absorbent paper towels.
10. Transfer onto decorative glass platter and serve with mint sauce (recipe already given).

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