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Ingredients:
Lamb – 1 kg, minced
Bengal Gram – 2 tsp
Red Chillies – 5, whole
Green Chillies – 5, whole
Black Cardamoms – 5
Bayleaves – 5
Cloves – 10
Water – 10 cups
Eggs – 3
Salt – 2 tsp
Almonds – 1/4 cup, slivered
Oil for frying
Method:
1. Boil the mince with bengal gram, red chillies, green chillies and all the whole spices in water till the water evaporates.
2. Remove the whole spices from the mince and discard.
3. Mash and mince well.
4. Add eggs and salt to the mixture and knead it well.
5. Sprinkle almonds and mix well.
6. Divide the mixture into even sized balls and shape into cutlets.
7. Heat oil in a kadai.
8. Deep fry the cutlets until crisp and brown on all sides.
9. Remove, drain excess oil.
10. Serve hot.
