20 December 2013,06:41 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Combine minced mutton along with Chana dal, cardamom, cinnamon, cloves, sufficient salt and water in a saucepan and cook until it dries. Remove from heat.
  • Add red chili powder, Garam masala, peppercorns, coriander powder, cumin powder, green chili paste with minced meat and mix well.
  • Grind minced meat mixture to a fine paste in a blender.
  • Then add coriander leaves, mint leaves, lime juice, finely chopped onion and sufficient salt and knead well.
  • Divide the mutton mixture into equally sized lemon balls. Flatten each ball in your palm into a round flat patty and dip them in the beaten egg.
  • Heat oil in a tawa or griddle and shallow fry the kebabs on both sides, drizzling with oil whenever necessary until they are evenly golden-brown.
  • Drain onto an absorbent paper and transfer to a serving plate.
  • Serve hot with Coriander and Mint chutney.


  • 500 grams minced mutton or lamb, washed and drained
  • 3 tablespoons split Bengal gram (Chana dal), washed and soaked for 30 minutes
  • 3 cloves
  • 2 green cardamoms
  • 2-inch cinnamon sticks
  • 4 black peppercorns
  • Pinch of turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon green chili paste
  • 1 big onion, finely chopped
  • 1 tablespoon fresh mint leaves, finely chopped
  • 1 tablespoon fresh coriander leaves, finely chopped
  • 1 teaspoon lime juice
  • 1 egg, beaten
  • Salt to taste
  • IDHAYAM MANTRA Peanut oil 

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