Shammi Kebabs

Ingredients

½ kg mutton mince
1 tablespoon ginger and garlic paste
2 tablespoons Ferns' Kebab Paste
1 cup strained curds / yogurt
100g split chick peas (channa dal)
Salt to taste
Vegetable oil for frying
Method
Mix the mutton mince with the ginger and garlic paste, the Ferns' Kebab Paste and the strained curds. Marinate for 3-4 hours. Boil the channa dal in water till soft and the water dries. Grind to a paste and mix with marinated mince. Form into flat, round shapes and shallow fry in oil. Serve with salad.
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