Egg Kebab

Makes 10-12 Kebabs

Ingredients:
5-6 eggs, boiled, shelled and halved 2 green chillies
2 piece, 30g ginger
-1 egg
30g, a good handful or coriander leaves
kilo minced meat (chicken, mutton or 1 Tbsp lime juice
beef) tsp garam masala powder
5 cloves
1 tsp coriander powder 2 piece of cinnamon sticks
1-1 tsp Kashmiri chilli powder salt as required
Oil- to deep fry
tsp turmeric powder
4-5 slices of bread, 120g, ground
Preparations:

1. Cook minced meat along with salt, turmeric, chilli powder and coriander powder until cooked
and void of any moisture.

2. Place chillies, ginger, cinnamon sticks, cloves in processor and crush them all. Add cooked
minced meat and coriander leaves to this and mince fine.

3. Tip the whole mixture to a bowl, add in the bread crumbs, lime juice and garam masala and
mix well. Add egg little. You may not need a full egg. Just add enough egg to combine the
mixture.

4. Divide the mixture into 10-12 portions, depending on the number of eggs and shape each of
them into a ball.

5. Flatten each of these minced meat mixture in your palm, place an egg halve into it and cover
the egg with the mixture. Place them in a greased place and do the same with rest of th egg and
minced meat mixture.

6. Heat oil in a deep pan and fry these stuffed eggs on low-medium flame until golden brown all
over. Do not fry on high heat as it gets burnt quite fast. Everything is pre-cooked, so you dont
have to worry about inside being uncooked. It will take just couple of minutes frying.

Tip: While boiling eggs, add a teaspoon of salt and it will be very easy to peel your eggs.
Similarly, add eggs to tap water and bring to boil rather than adding it to boiling water and
cooking. This will prevent eggs cracking when you add them to water. Eggs, especially the ones
kept it fridge crack open when they are plunged into boiling water immediately.