Ingredients:

• Mutton pieces (from the leg) 1/2 kg,
• Chana dal (split gram)1/3 cup,
• Green chillies, whole 3-4 or to taste,
• Ginger-garlic paste 1 tablespoon,
• Chilli powder 2 teaspoons or to taste,
• Black cardamom 4,
• Bay leaves 4,
• Cinnamon sticks 4,
• Cloves 6,
• Salt to taste,
• Yoghurt 1/2 cup,
• Garam masala (mixed spices) powder 1-1/2 teaspoons,
• Green chillies, finely chopped 2-3,
• Fresh coriander leaves, finely chopped 1/3 cup,
• Fresh mint leaves, finely chopped 2 tablespoons,
• Fresh cream or hung yoghurt 1/2 kg,
• Lime juice 3 or 4 tablespoons,
• Eggs, lightly beaten 2,
• Oil or ghee(clarified milk) to fry.

Method:

• Place cream or hung yoghurt in the refrigerator overnight or until firm.
• Put the meat along with the spices ,covered with water, into a pot. Boil until the meat is tender and make sure that all the water has evaporated.
• Remove from the pot and discard the chillies and whole spices.
• The meat needs to be ground into a fine paste without adding water. Add the yoghurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well.
• Divide the meat mixture into equal parts.
• Take a portion of the paste and roll it into a ball between your palms.
• Flatten slightly and make an indentation in the centre of the meat which is to be filled with a spoonful of the cream or yoghurt.
• Fold the ground paste over to seal.
• All the kebabs are to be made in this way and dipped in beaten egg. Shake off any excess .
• They are to be fried in hot clarified milk or oil until the color changes into a golden brown