Sakhat Kabob

Recipe Ingredients

2 lbs	908g / 32oz	Lamb - minced
1 teaspoon	5ml	Salt
		A pinch of white pepper powder
1/2 teaspoon	2.5ml	Chile powder
1 teaspoon	5ml	Garam masala powder
		A pinch of fenugreek - (methi) powder
2 tablespoons	30ml	Ginger-garlic paste
1 1/2 teaspoons	7.5ml	Green chiles - chopped
15		Coriander leaves - chopped
		For The Filling
3/4 cup	109g / 3.8oz	Processed cheese - grated
4 teaspoons	20ml	Green chiles - chopped
		For The Batter
4 6.6666666666667E+14/1.0E+15 tablespoons	70ml	Cornstarch
4 6.6666666666667E+14/1.0E+15 tablespoons	70ml	Flour
1		Egg - beaten
1 teaspoon	5ml	Vinegar
		Salt to taste
		A pinch of white pepper powder
1 1/2 teaspoons	7.5ml	Ginger-garlic paste
		Oil for frying

Recipe Instructions

MIX the lamb mince with salt, white pepper powder, chile powder, garam masala powder, fenugreek powder, ginger-garlic paste, green chiles and coriander leaves. Refrigerate for 15 minutes. Mix together the green chiles and grated cheese. Divide the filling into 16 portions and keep aside.

To prepare the batter: Mix the cornstarch with flour, egg, vinegar, salt, white pepper powder and ginger-garlic paste. Add enough water to obtain a thick batter.

Make 4 inch long kabobs with the mince mixture and skewer in four equal parts. Roast in a tandoor or grill over coals for five minutes. Allow to cool. Remove from skewers in four pieces each.

Slit each kabob lengthwise and stuff the green chile-cheese mixture into it. Dip the stuffed kabobs in the prepared cornstarch batter and deep fry in hot oil until crisp and golden brown in color. Remove from oil and drain off excess oil. Serve hot, with mint chutney.

Source:
Lynn Gordon

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