Ingredients:
- Qeema (Mince) Beef or Mutton ½ kg
- Chana daal (Split Bengal gram) ¾ Cup (washed)
- Tez paat (Bay leaves) 2
- Sabut lal mirch (Whole red chili) 10-12
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) 6 cloves
- Laung (Cloves) ½ tsp
- Darchini (Cinnamon sticks) 2
- Hari elaichi (Green cardamom) 2
- Shahi zeera (Caraway seeds) 1 tsp
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Dhania (Coriander seeds) roasted & crushed 2 tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Pani (Water) 2-3 Cups or as required
Yogurt Stuffing:
- Dahi (Yogurt) strained ½ Cup
- Pyaz (Onion) chopped 1 medium
- Hari mirch (Green chilies) chopped 2-3
- Hara dhania (Fresh coriander) chopped ½ Cup
- Podina (Mint leaves) chopped ½ Cup
- Namak (Salt) ½ tsp or to taste
- Anda (Egg) 1
- Hara dhania (Fresh coriander) 2 tbs
- Podina (Mint leaves) 2 tbs
- Pyaz (Onion) fried ½ Cup
- Oil for frying
Directions:
In pot,add mince,split bengal gram,bay leaves,whole red chilies,ginger,garlic,cloves,cinnamon sticks, green cardamom,caraway seeds,cumin seeds,coriander seeds,salt,water and mix well,bring it to boil,cover and cook on low flame for 30 minutes or until tender.
Remove bay leaves and cinnamon sticks then cook on high flame until mixture is dry.
Let it cool down.
For Yogurt Stuffing:
In bowl,add strained yogurt,onion,green chilies,fresh coriander,mint leaves and salt,mix well and set aside.
In chopper,add boiled mince & lentil mixture,egg,fresh coriander,mint leaves,fried onion and chop until well combined.
Take a chopped mince mixture,spread it on your palm,add yogurt mixture and cover the filling with mince mixture to a make a kababs (makes 17-18).
Can be freeze in air-tight container for up to 1 month.
In frying pan,add oil and fry kababs from both sides.
Ajza:
- Qeema (Mince) Beef or Mutton ½ kg
- Chana daal (Split Bengal gram) ¾ Cup (washed)
- Tez paat (Bay leaves) 2
- Sabut lal mirch (Whole red chili) 10-12
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) 6 cloves
- Laung (Cloves) ½ tsp
- Darchini (Cinnamon sticks) 2
- Hari elaichi (Green cardamom) 2
- Shahi zeera (Caraway seeds) 1 tsp
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Dhania (Coriander seeds) roasted & crushed 2 tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Pani (Water) 2-3 Cups or as required
Yogurt Stuffing:
- Dahi (Yogurt) strained ½ Cup
- Pyaz (Onion) chopped 1 medium
- Hari mirch (Green chilies) chopped 2-3
- Hara dhania (Fresh coriander) chopped ½ Cup
- Podina (Mint leaves) chopped ½ Cup
- Namak (Salt) ½ tsp or to taste
- Anda (Egg) 1
- Hara dhania (Fresh coriander) 2 tbs
- Podina (Mint leaves) 2 tbs
- Pyaz (Onion) fried ½ Cup
- Oil for frying
Directions:
Pot mein qeema,chana daal,tez paat,sabut lal mirch,adrak,lehsan,laung,darchini,hari elaichi,shahi zeera,zeera,dhania,namak aur pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 30 minutes ya gul janay tak paka lein.
Tez paat aur darchini ko nikal lein phir tez ancch per mixture sukh janay tak paka lein.
Mixture ko thanda ker lein.
For Yogurt Stuffing:
Bowl mein strained dahi,pyaz,hari mirchein,hara dhania,podina aur namak dal ker ache tarhan mix ker lein & side er rakh dein.
Chopper mein boiled qeema & daal mixture,anda,hara dhania,podina aur fried pyaz dal ker ache tarhan chop ker lein.
Chopped qeema mixtue ko la ker haath per pheela lein aur yogurt mixture dal ker filling ko cover ker ka kabab tayyar ker lein (makes 17-18).
Air-tight container mein rakh ker 1 month tak freeze ker saktay han.
Frying pan mein oil dal dein aur kababs ko dono sides sa fry ker lein.
