Ingredients:
500 gm mutton mince(kheema) cup channa daal2 tbsp Cooking oil6 green cardamoms (choti elaichi)4 cloves (laung) tsp allspice (kebab chini)2 sticks cinnamon (dalchini)2 bunches mountain moss or pathar ke phool (optional) tsp black cumin seeds (shah jeera)100 gm onion20 flakes garlic1 tsp red chillie powder tsp turmeric2 tbsp - fresh coriander2 tbsp fresh mint(pudina)2 green chillies ,oil to shallow fry.For the filling250 gm hung yogurt(curd/dahi),200 gm onions2 green chillies2 tbsp taaza dhaniya,2 tbsp taaza pudina,1 tsp black pepper,salt .
Method: Heat oil in a handi. Add green cardamom, cloves, all spice powder, cinnamon, mountain moss and royal cumin seeds. Stir over medium heat. Add the meat that has no fat. Add onions and garlic, then the channa daal salt, red chillies and turmeric. Now add the coriander, mint and green chillies. Stir. Add 2 cups of water, bring to a boil till the daal is cooked and the water is completely absorbed. When the meat is cooked, remove, cool and transfer to a blender and mince. For the filling, take hung yogurt, add onions, deseeded green chillies, chopped coriander and mint. Add black pepper and mix it all in a bowl.Now flatten each mince ball, place a portion of the filling in the middle and cover to make one inch patties. Heat a little oil in a kadai and shallow fry the kebabs for 3-4 minutes, till they are brown.