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Ingredients (filling)

• 2 Hard boiled eggs, shelled and coarsley chopped
• 1 Fresh green chili, finely chopped
• 2 tblsp Onion, minced
• 1 tblsp Coriander leaf, finely chopped
• 1/4 tsp Salt
• 1 tblsp Thick set natural yoghurt

Ingredients (Kebab)

• 25 gm Butter, unsalted
• 1 Large onion, coarsley chopped
• 4 Garlic cloves, chopped
• 25 mm Cube ginger, chopped
• 1 tsp Ground cumin
• 1 1/2 tsp Ground coriander seed
• 1 tsp Garam masala
• 1 tsp Chili powder
• 1/2 tsp Freshly ground black pepper
• 50 gm Thick set natural yoghurt
• 1 tblsp Fresh mint leaves
• 2 tblsp Coriander leaves, chopped
• 3/4 tsp Salt
• 570 gm Lean lamb mince
• 1 Egg
• 2 tblsp Gram flour, sieved
• 1 tblsp Water
• 90 ml Vegetable oil

Method

Combine all the ingredients for the filling in a bowl. Mix thoroughly and keep aside.

Melt the butter over a medium flame and stir fry the onion, garlic and ginger for 4 minutes. Lower the heat and add the cumin, coriander, garam masala, chili powder and black pepper. Stir fry for 2 minutes then remove from heat and allow to cool.

Blend the yoghurt, fried ingredients, mint, coriander leaf and salt until smooth. Transfer to a mixing bowl and add the mince. Mix thoroughly.

Knead the blended ingredients and mince until smooth. Divide the mixture into golf ball sized portions (about 14). Make a depression in the centre of each ball and form into a cup shape. Fill with 1 heaped tsp of the egg mix per ball and seal around the top. Roll into a neat balls then press the balls gently to form flat cakes about 20 mm thick.

Beat the egg and gradually add the gram flour whilst beating. Add the water and beat again.

Heat the oil over medium heat in a wide pan. Dip each kebab into the batter and fry in a single layer without overcrowding the pan until they are brown on both sides (3 - 4 minutes each side). Drain on absorbant paper.