|Mutton mince||250 Gram|
|Chana dal||50 Gram|
|Green chilies||6 , finely chopped|
|Onion||50 Gram, finely chopped|
|Green cardamoms||1 Teaspoon, crushed|
|Coriander sprig||1 , chopped|
Wash and soak the dal for 1 hour.
Boil the dal, cloves, cinnamon stick, salt, turmeric powder and mutton mince in a pressure cooker, till done and dry.
Grind the cooked and dry dal and mutton mince to a fine paste, without any water.
Mix in the onions, green chillies, cardamom powdrer and coriander leaves.
Pre heat the oven on 'convection' at 250°F C .with the lightly greased metal tray, placed on the high rack.
Apply a little oil on palms, shape the mixture into small tikkis and place on the hot metal tray.
Brush with oil.
Bake at 250°F C for 30:00 minutes.
Flip the kababs over halfway through cooking time and brush again with oil.