Recipe - Sake-Tini (Sake Martini)

900 g Lamb; minced
1 teaspoon Salt; (5 g.)
A pinch of white pepper
powder
One half teaspoon Chilli powder; (2 g.)
1 teaspoon Garam masala powder; (5 g.)
A pinch of fenugreek;
(methi) powder
2 tablespoon Gingergarlic paste; (30 g.)
1 One half teaspoon Green chillies; chopped (7
g.)
15 g Coriander leaves; chopped

FOR THE FILLING
Three fourths cup Processed cheese; grated
(150 g.)
4 teaspoon Green chillies; chopped (20
g.)

FOR THE BATTER
4 2/3 tablespoon Cornflour; (70 g.)
4 2/3 tablespoon Flour; (70 g.)
1 Egg; beaten
1 teaspoon Vinegar; (5 ml.)
Salt to taste
A pinch of white pepper
powder
1 One half teaspoon Gingergarlic paste; (7 g.)
300 ml Water
Oil for frying

MIX the lamb mince with salt, white pepper powder, chilli powder, garam
masala powder, fenugreek powder, gingergarlic paste, green chillies and
coriander leaves. Refrigerate for 15 minutes. Mix together the green
chillies and grated cheese. Divide the filling into 16 portions and keep
aside.

To prepare the batter: Mix the cornflour with flour, egg, vinegar, salt,
white pepper powder and gingergarlic paste. Add enough water to obtain a
thick batter.

Make 10 cm. long kababs with the mince mixture and skewer in four equal
parts. Roast in a tandoor for five minutes. Allow to cool. Remove from
skewers in four pieces each.

Slit each kabab lengthwise and stuff the green chillicheese mixture into
it. Dip the stuffed kababs in the prepared cornflour batter and deep fry in
hot oil until crisp and golden brown in colour. Remove from oil and drain
off excess oil. Serve hot, with mint chutney.

Converted by MC_Buster.

NOTES : Lamb kababs stuffed with cheese, coated with cornflour batter and
deep fried

Converted by MM_Buster v2.0l.