Nargisy Kababs

Ingredients

• 1 kg minced meat
• 2 medium onions, cut into large pieces
• 1/2 cup curd
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/4 tsp turmeric powder
• 1 tbsp soy sauce
• salt as per taste
• 1 tbsp vinegar
• 1/4 cup

For Filling:

• 4 boiled eggs, finely chopped
• 1 cup coriander leaves,
• finely chopped
• 1 cup mint leaves, finely chopped
• 2 or 3 green chilies finely chopped
• 1 tsp. chat masala

For Frying:

• 1/4 cup besan
• 2 eggs
• 1/4 tsp salt
• 1/4 tsp turmeric powder

Method

1. Cook onions in oil until light brown .Add yogurt, garlic & ginger paste, salt, red chili, garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
2. Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed.
3. Remove from heat and put aside to become cool. Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
4. Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala. Break off 1-2 tablespoons of the mince paste.
5. Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centre.
6. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince. Stir the eggs and crumbs tougher with a fork.
7. Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once. Remove from frying pan carefully. Serve hot chutney