Shami kebabs

500 gms lean ground beef/mutton
100 gms Chana dal
1 onion, skinned and roughly chopped
7-8 garlic cloves, skinned
1 inch piece of ginger, peeled and roughly chopped
4 black cardamoms
1 tsp cumin seeds
1 inch cinnamon stick
1 tsp whole black pepper
6 whole cloves
2 tsp chilli powder
1 tsp salt
300 ml. water
1 egg beaten
1/2 cup finely chopped fresh coriander leaves
3-4 green chillies, finely chopped
cooking Oil for shallow frying

- Place dal in a pan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it. 
- Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. 
- Remove from heat and allow cooling.
- Put the dal and mince mixture in a chopper and grind to a smooth thick paste which holds its shape.
- Add coriander leaves and green chillies to the paste and mix well. Take two tablespoons of the mince paste. Wet your palms and place it in the centre of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
- Heat a pan and add enough oil to just cover the surface. Dip the kebabs in beaten egg and fry to a rich brown colour, turning them once. Remove from pan. Serve hot with mint chutney.

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