Sikkam kabab

First wash the mutton well and wash its water. If you want, remove the water by pressing the hair with the palms.

• Keep 3 cups of water in a pan to warm up. Then add meat, gram dal, ginger-garlic paste, green chillies, big cardamom, teaspust, lentil sugar and cloves.
  Cook it on low flame for 20 minutes.
• When the meat is cooked well, keep it cool for cooling. Nutar water its water.
  When it gets cooled, add it to the mixer and grind it with all spices. Keep in mind that there is no water in the meat.
• After making paste of paste, take it out in a large bowl.
  Mix well with yogurt, garam masala powder, red chilli powder, salt, mint leaves, coriander leaves and lemon juice.
  Now make 10-12 small loaves of the mixture.
  Make a round on the palm first and then slit it slightly.
• In the same way, make the kebab with the rest of the beans and put it on a plate.
  After that, put oil on a pan or pan and keep it warm. Do not pour the whole oil at once.
• Blow the egg in a bowl and tune it well.
  Now lift a tikki of kebab and dip it in the first egg and then put it on the pan. - In this manner you place 2-3 kebabs on one pan at a time.
  
  When one side kebab becomes golden, turn it aside and make the other side even until golden.
• Get ready Kumampuri kebabs on a plate. In this manner you can also make kebabs with the remaining ticks.
• Eat prepared kebabs with green chutneys, lemon and onion rings and feed them.