Advertisement
10
)Easy
Published 2008
My Kashmiri version of a Lucknowi specialty hides sweet golden raisins within its classic meat-legume mixture, making for a pleasant surprise in each bite. To create a crispy shell, cooks often deep-fry these kebabs after dipping them in beaten eggs. I went with a pan-frying option, sans eggs, to keep the fat content down. However, you may wish to go skipping down the deep-fry trail.