Dalcha Kebab

Instructions

1. 1

   Pressure Cook the Mutton and Dal

   • In a pressure cooker, combine the mutton pieces, soaked and drained chana dal, roughly chopped onion, ginger-garlic paste, and green chilies.
   • Add turmeric powder, red chili powder, garam masala, cinnamon stick, cloves, green cardamoms, and salt.
   • Pour in 2 cups of water and stir well to combine.
   • Secure the lid and pressure cook on medium heat for 6-7 whistles, or until the mutton is extremely tender (approximately 25-30 minutes).
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Dry and Grind the Mixture

   • Open the cooker. If there is any excess water, cook the mixture on high heat, stirring continuously, until all the moisture has evaporated. The mixture should be very dry.
   • Spread the mixture on a plate and let it cool down completely. This step is crucial for non-sticky kebabs.
   • Once cool, remove and discard the whole spices (cinnamon stick, cloves, and cardamoms).
   • Transfer the mixture to a grinder or food processor and grind to a smooth, thick paste without adding any water.
3. 3

   Shape the Kebabs

   • Transfer the ground paste to a large mixing bowl.
   • Add the finely chopped onion, coriander leaves, mint leaves, fresh lemon juice, and the beaten egg.
   • Mix everything thoroughly until well combined. The mixture should be firm. If it feels too soft, refrigerate for 30 minutes.
   • Grease your palms with a little oil. Divide the mixture into 16 equal portions and shape each into a round, flat patty (about 2-3 inches in diameter).
4. 4

   Shallow Fry to Perfection

   • Heat oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 kebab patties in the pan, ensuring they are not overcrowded.
   • Fry for 3-4 minutes on each side, until they turn a deep golden brown and develop a crisp exterior.
   • Use a slotted spoon to remove the kebabs and place them on a plate lined with paper towels to absorb any excess oil.
   • Repeat the process for the remaining kebabs.
5. 5

   Serve and Garnish

   • Arrange the hot Dalcha Kebabs on a serving platter.
   • Serve immediately with a side of green mint chutney, onion rings, and lemon wedges.