Parda-Nasheen Kebab

Ingredients

• 100 gms lamb mince
• 20 gms split bengal gram (chana dal)
• 1 gm ginger slices
• 3 gms garlic (peeled)
• 1 gm green chilly
• 1 green cardamom
• 1 gm cinnamon
• 1 gm dry red chilly
• 5 gms cooking salt
• 1 gm garam masala
• 10 gms fresh coriander leaves
• 3 gms mint leaves
• 1/2 Lime (for juice)
• 200 ml cooking oil for fryingl
• 1 gm pepper corn
• 2 eggs
• 2 peppers/capsicum red and yellow

Method

1. Wash the meat well to get rid of any blood, drain all the water and keep it in a thick bottom pan. Add chana dal, ginger, garlic, red chilli, green cardamom, cinnamon, salt and pepper corn. Add just enough water to cover the mixture. Bring to boil and simmer with open top, till the minced is cooked through and any moisture is dried up. Allow cooling and grind to make a smooth very thick paste without any added moisture.
2. Mix lamb mince with garam masala, coriander leaves, mint leaves, lime juice and make 20 gm patties of lamb. Allow to rest in fridge for 30 min.
3. Shallow fry on tawa with little oil till deep golden from both sides, keep aside.
4. Beat the egg in a bowl till it’s frothy. Cut capsicum/peppers small brunoise (very small dices).
5. Take a big round spoon (big enough to hold a lamb patty), take little oil and heat directly on flame, add few brunoise of peppers, swirl a bit for it to sweat. Add two spoon of beaten frothy egg, when egg is getting cooked, slowly place cooked lamb patty on top of egg, and return on slow fire for egg to cook completely.
6. Remove from fire and keep on swirling to avoid sticking. Now turn these egg-coated-lamb patties on serving platter and serve immediately.
7. This preparation of soft and flavourful lamb patties should then covered with a veil/parda of cooked egg, this is called Parda Nasheen (covered with veil) Kebab.