IFB 23BC4 Owner's Manual page 29

64
Minced meat
kebab
65 Chicken kebabs
garam masala -1/4 tsp
coriander -1/4 tsp
corn starch-1/4 tsp
oil ,salt-as per taste
Heat 500 gms minced lamb
-boiled
resistant
flat dish
1/2 cup besan,
Ingredients to be ground
to paste:
1/2 teaspoon poppy
seeds-roasted,
4 cloves garlic,
1 teaspoon garam masala,
1 teaspoon black cumin
seeds roasted
1 tablespoon coriander
seeds roasted,
1 teaspoon grated green
ginger ;
salt to taste;
2 green chilies (chopped),
1 large onion-finely
chopped,
2 large eggs,
3 tablespoons chopped
green coriander,
3 tablespoons bread
crumbs.
Minced meat-500gms
Heat
resistant
1 Onion chopped very fine
flat dish
Garlic paste -6 cloves
Ginger paste -1tbsp
Fresh chopped coriander
Lemon Juice-1 tbsp
Yogurt (not sour)
Garam masala -1 tsp
Green chillies very finely
-2 tsp,
(optional) ,
Salt to taste
Grind cooked and water dried lamb mince
along with ½ cup besan, poppy seeds, garlic
cloves, garam masala, black cumin, coriander
seeds.
Add the chillies and onion and mix well. Add
one egg over the mince and add the chopped
coriander and mix thoroughly.
Divide the mixture into 16 portions.
First roll each one into a ball and then flatten
into a fat round disc.
Dip each kabab in the beaten egg and then roll
it over the bread crumbs.
Cook kebab by selecting the menu .Serve with
garnishing and chutney of your choice.
Mix all the ingredients till all the ingredients are
well blended. Cover the bowl with cling film and
put into the refrigerator for an hour. Soak
bamboo skewers in water to prepare the
kebabs. Remove the meat mixture from fridge
and divide the mix into equal portions. Take
each portion and form it into a long kebab while
pressing on to a skewer. Do this till the mix has
firmly adhered to the skewer. Put some oil on
your hands to prevent meat from sticking. Cook
the kebab Basting with cooking oil as required
chopped
selecting the menu. Turn the kebab as often as
required. Serve piping hot on a bed of onion
rings, with Mint-Coriander Chutney
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