Tikka Kebab Recipe:

Ingredents

8 oz (225 g) fatless stewing steak
1 oz (25 g) channa dhal, split
1 brown cardamom, ground
1/2 large onion finely chopped
1 inch (2.5 cm) fresh ginger finely chopped
1 bay leaf
1/4 tea spoon black pepper
1 large clove garlic finely chopped
1/2 tea spoon paprika
1/2 tea spoon garam masala
1 egg yolk
1/4 cup chopped fresh coriander or parsley
fine breadcrumbs
ghee or oil
salt to taste

Method of Preparation ( Cooks ) :

01. First soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
02. Put the meat, onion, ginger, garlic and spices through a mincer. Mix finely and add salt to taste.
03. Add the dhal to the mixture, and fry in little ghee or oil for 20 minutes. Add little water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
04. The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to chicken or water to thin. Add fresh coriander or parsley.
05. Fry it in a frying pan until dark brown color. And serve hot.