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Ingredients:
500 g - minced lean meat
1 - onion chopped fine
2 cloves - garlic chopped very fine
ee piece - ginger chopped very fine
2 - fresh chillies chopped very fine
a handful - green coriander leaves
1 tsp - ground coriander
1 tsp - ground turmeric
1/2 tsp - ground cumin seeds
1/2 tsp - ground almond
1/2 tsp - ground chironjee
1/2 tsp - ground allspice
a large pinch - ground cinnamon
a small pinch - ground cloves
1 tbsp - besan
1 tbsp - thick coconut milk
1/2 cup - thick curd
fresh mint leaves
4 tbsp - ghee
500 g - minced lean meat
1 - onion chopped fine
2 cloves - garlic chopped very fine
ee piece - ginger chopped very fine
2 - fresh chillies chopped very fine
a handful - green coriander leaves
1 tsp - ground coriander
1 tsp - ground turmeric
1/2 tsp - ground cumin seeds
1/2 tsp - ground almond
1/2 tsp - ground chironjee
1/2 tsp - ground allspice
a large pinch - ground cinnamon
a small pinch - ground cloves
1 tbsp - besan
1 tbsp - thick coconut milk
1/2 cup - thick curd
fresh mint leaves
4 tbsp - ghee
Shikampooree Kabab
Method
- In a little ghee, fry for 3 or 4 mins, onion, garlic, ginger and green chillies.
- Then add all the dry spices. Mix thoroughly and continue the slow cooking for 5 mins.
- Then add the minced meat and 1 tbsp. thick coconut milk.
- Cook for 10 mins longer. Add salt to taste.
- Turn out the contents of pan and ground this mixture into a fine paste.
- Blend together thick curds and fresh mint with a little salt.
- Then take sufficient meat paste to form the size of a ball and depress the ball gradually in the palm of your hand until you produce a shallow depression, in which you place 1½, tsp. of curds mixture.
- Then gradually work the meat upwards until the curd is covered completely and you have a ground flat cutlet.
- Fry the cutlets to a golden brown colour
- Makes:4 to 5 Servings
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