Ingredients:
Lamb - 500 gms, finely minced
Besan Flour - 2 tblsp, roasted
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Garam Masala Powder - 1 tsp
Onion - 1, ground
Red Chilli Powder - 1 tsp
Green Chillies - 2, chopped
Water as required
Cinnamon - 1 inch stick
Salt as per taste
Cumin Powder - 1/2 tsp
Coriander Powder - 1 tsp
Poppy Seeds - 1 tsp
Egg - 1
Hard Boiled Eggs - 8
Oil - 2 cups, for deep frying

For Garnish:
Lime - 1, sliced
Coriander Leaves - 1 bunch, chopped

Method:
1. Boil the lamb on medium heat with 1 cup of water, cinnamon and 1/2 tsp salt till all water dries up.
2. Dry roast the cumin and coriander powders.
3. Grind poppy seeds and mix with the lamb mince.
4. Add besan gram flour, cumin and coriander powder, poppy seeds, ginger, garlic, garam masala, onion, red chilli and green chillies.
5. Cook for 3 to 4 minutes and remove from fire.
6. Add raw egg and salt. Mix well.
7. Keep it in the fridge for 30 minutes.
8. Peel the hard boiled eggs.
9. Shape 8 or more flat cutlets from the lamb mince.
10. In the middle of each, put a hard-boiled egg and wrap mince all around it.
11. Tie each with a length of thread to keep the mince in place.
12. Deep fry well in hot oil.
13. Remove thread.
14. Slit in half lengthwise.
15. Garnish with lime slices and coriander.
16. Serve hot with naan or roti.