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Main Ingredients | Lamb mince , Bengal gram (chana) |
Cuisine | Middle Eastern |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Difficult |
Others | Non Veg |
Ingredients list for Goolar-E-Kabab
- 2 cup Lamb mince
- 3 tablespoons Bengal gram (chana)
- Green cardamom 2
- 2 Black cardamoms
- 3 Clove
- 1 inch piece Cinnamon
- 1 Bay leaf
- to taste Salt
- 1 Egg
- Oil, deep fried
- Stuffing
- tablespoons Raisins
- 2 teaspoon Orange rind
- 1/2 cup Fresh mint leaves
- 1/2 cup Fresh coriander leaves chopped
- 2 Green chilli chopped
- to taste Salt
- 1/2 teaspoon Dry mango powder (amchur)
- 3/4 teaspoon Sugar
Method
- Wash lamb mince and drain thoroughly. Wash dal and soak in one cup of water for an hour.
- Drain and place with mince in a deep vessel. Add green cardamoms, black cardamoms, cloves, cinnamon, bay leaf, salt and approximately one and half cups of water.
- Let it boil, cover and simmer till dal is completely cooked. Increase the heat and dry roast the mixture till completely dry.
- Remove from heat, cool and remove the whole spices. Mash well.
- Beat the egg and mix into the mince. Divide into twelve equal portions, make balls and set aside.
- For the stuffing, wash raisins and pat them dry. Remove inner white coating from orange rind and slice thinly.
- Grind together mint, coriander, green chillies, raisins and salt to taste. Add dry mango powder, orange rind and sugar.
- Mix well and divide into twelve portions. Flatten the mince balls between the palms.
- Place a portion of the stuffing in the middle of each and make balls again. Refrigerate for fifteen minutes.
- Heat sufficient oil in a kadai and deep-fry the kababs over medium heat till golden brown.
- Drain onto an absorbent paper and serve hot.
Nutrition Info
Calories | 1408 |
Carbohydrates | 39.5 |
Protein | 91.9 |
Fat | 97.9 |
Other Fiber | Iron- 18.9mg |
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