•  500 gm hind leg of lamb-boneless, cut into cubes
  • 10 cups water
  • 1/2 cup bengal gram
  • 6 black cardamoms
  • 12 green cardamoms
  • 4 cinnamon sticks
  • 2 tsp Kashmiri red chilli powder
  • Salt to taste
  • 1 1/2 tsp turmeric powder
  • 1 1/2 tsp dry ginger powder
  • 4 pieces ginger-cut into 1
  • 1 Tbsp garlic paste
  • 5 green chillies-chopped
  • 1 tsp black cumin seeds
  • 1 Tbsp green coriander-chopped
  • Refined oil for frying



  • 1.In a pan, add the meat, water, Bengal gram, black and green cardamoms, cinnamon sticks, red chilli powder, salt, turmeric powder, dry ginger powder, ginger and garlic paste.
  • 2.Bring the mixture to a boil. Reduce the heat and continue to cook it until all the water has evaporated and the meat is tender.
  • 3.Remove the pan from the heat and keep aside to cool. Discard the whole spices.
  • 4.Pass the meat twice through a mincing machine, adding the green chillies, black cumin seeds and green coriander.
  • 5.Divide the mixture equally into lemon-sized portions and shape each of them into patty.
  • 6.Heat the refined oil in a pan; deep-fry the patties until they turn a golden brown
  • 7.Remove and drain the excess oil on kitchen towels.

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