Ingredients:

• To pressure cook:
• 1/2 kg – minced mutton/chicken 2 tsp – coriander powder
• 7-8 – Dried red chilli
• 1 – Onion
• Medium size Ginger and Garlic paste
• 2 tbsp – salt
• 1/4 cup – water
• 1.5 tsp – Garam Masala powder (consisting of 1/4 tsp – whole peppercorns
• Small piece Cinnamon
• 2 – Cloves
• 2 – Cardamoms
• 1 tsp – cumin
• 1/2 tsp – nutmeg)
• 100 g – Channa dal
• To mince:
• 1 – Onion
• 1 cup – big sized pudina
• 1/4 cup – Coriander leaves
• 2 – Green chillies
• 1 – egg, beaten
• Oil to fry

Method:

1. Add 1/4 cup water to the pressure cooker
2. First add in the minced mutton/chicken, followed by coriander powder, dried red chillies, ginger and garlic paste, onion, garam masala powder and finally add the channa dal.
3. Do not mix the mixture.
4. Close the pressure cooker and wait for the first whistle to come.
5. Then lower the flame and cook the mutton for 30 mins over medium low flame.
6. In the meantime, mince the items given separately.
7. Add the onion, mint, coriander leaves, green chillies to the food processor and just give it a whip.
8. Check if there is any water left out. If it’s there, cook the entire mixture high heat until the cooked mixture turns dry with no water. Cool it for a while.
9. Now add the cooked mixture (in rounds) little by little to the mixie along with the minced herb mixture and grind well.
10. At this stage, add the beaten egg and blend as well.
11. Transfer the kebab mixture to the bowl and make patties.
12. Heat a non-stick tawa with oil and place the kebabs one by one.
13. Drizzle oil all over the kebabs and cook well on both sides.
14. Flip the kebab once the layer facing the tawa turns golden brown and cook again for 3 to 4 mins on medium flame.
15. Serve hot with mint chutney.
16. Place the green chillies, salt, sugar, cumin and ginger into the mixie jar and grind well.
17. Next drop in the mint and the coriander leaves.
18. Just give it a whip so that it gets mixed thoroughly.
19. Finally add in the lemon juice, water and grind to a not so coarse paste. Transfer the chutney to the bowl.

Recipe courtesy of Elsie Pandiaraj