Serves: 4
Total Calories: 1,118
1. Fold the cheesecloth twice, so you have a 5- to 6-inch square with 4 layers. Place the bay leaves, peppercorns, cloves, cinnamon, and both kinds of cardamom pods on top. Tie the seasoning pouch closed with kitchen string. Crush the contents lightly with a pestle or meat pounder to coarsely break all the spices.
2. Prepare the ginger-garlic paste, and place in a large nonstick pan along with the lamb, seasoning pouch, water, and salt. Bring to a boil, and boil over high heat about 5 minutes. Reduce the heat to low, cover the pan and cook until all the water has been absorbed and the meat is very tender, 50 to 60 minutes. (If the meat is not tender, add up to 1 cup more water and continue cooking.) Watch carefully that the pan doesn't boil over.
3. Let cool, then add the eggs, cayenne pepper, garam masala, 3/4 cup bread crumbs, and cilantro, and mix well. The meat should be completely dry. If not, mix in another 1/4 cup bread crumbs.
4. Heat the oil in a large skillet over medium-high heat and fry the lamb pieces, adding as many as the skillet can hold at one time, turning a few times with a slotted spatula, until golden and crisp, about 5 minutes. Drain on paper towels and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pan Fried Lamb Kabaabs recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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