Ingredients:

• 250 g – minced Meat
• 3-4 tbsp – Channa dal
• Grind the following:
• 1 inch piece of Ginger
• 6 – flakes of Garlic
• 4 – Green chillies
• A little Coriander leaves
• 2 – Cloves
• 1 inch Cinnamon stick
• 2 – Cardamoms
• 6 – pepper Corns
• 1 tsp – chilli powder
• Salt to taste
• 1 – Egg
• 1/4 tsp – Garam Masala powder
• 1 – Onion
• 2 – Green chilli
• 1 – small bunch of Mint leaves
• Lime juice
• Oil to fry
• 400 g – Cream

Method:

1. Soak dal for two hours.
2. Boil keema with channa dal, cinnamon, cloves, cardamoms, pepper and little water till tender.
3. Drain off or dry the excess water. Grind to paste.
4. Add eggs, salt, chilli powder and ground masala.
5. Cut onion, green chilli and mint very fine. Mix in salt and lime juice
6. Take a little keema paste. Put 1/2 tsp stuffing. Make small flattened balls. Fry till brown.
7. After frying put a thin layer of cream in an ovenproof dish. Arrange the kebabs. Cover with remaining cream and bake oven for 15 mins.
8. Serve the dish with chutney.

Recipe courtesy of Rana Anjum Khan