Recipe for Handi Kabab 
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Yield:
5 servings
Ingredients:
Amount Ingredient
FOR THE KABABS ----------------
1 kg Boneless mutton
50 gm Brown onion
2 tbl Brown garlic, (30 g)
50 gm Ginger-garlic paste
2 tbl Raw papaya paste, (30 g)
2 tsp Cumin powder, (10 g)
2 tsp Garam masala powder, (10 g)
20 gm Chopped coriander leaves
1 tsp Mace-cardamom powder, (5 g)
Salt to taste
100 gm Gramflour, roasted
----------------- FOR THE SAUCE ----------------
1 kg Mutton bones
50 gm Brown onion
2 tbl Ginger-garlic paste, (30 g)
1 tsp Whole garam masala, (5 g)
2 tbl Oil, (30 ml)
Salt to taste
6 gm Curd
50 ml Tomato ketchup
1 tbl Kashmiri chilli powder, (15 g)
1 tsp Cumin powder, (5 g)
1 tsp Garam masala powder, (5 g)
----------------- MIX FOR THE FILLING ----------------
6 x Egg yolks, hard-boiled and minced
Instructions:
Instructions: To prepare the kababs: MINCE the meat along with all the ingredients, except gramflour in the mincer. Mince it twice and then mix it well with the roasted gramflour. Divide into lemon sized portions. Put a little of the prepared egg yolk-plum filling in the centre and roll the mince meat into a round kabab, so as to cover the filling completely. Roll into balls.

Keep them aside.

To prepare the sauce: Put the bones in a handi. Add brown onion, ginger-garlic paste, whole garam masala, salt and enough water. Cook them well for 15 minutes. Remove the bones. Add oil and curd and saute lightly.

Add the meat balls and cook in the oven till almost dry or sauce like gravy remains. Add Kashmiri chilli powder, tomato puree and broiled cumin powder.

Stir well. Sprinkle garam masala powder over it. Serve hot on a tawa.

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