Shami Kabab
5
servings30
minutes15
minutes300
kcalA super versatile kabab, this ground meat patty goes well as a snack, as a side with Daal Chawal, as an appetizer, or as a main course. You can have it by itself, with naan, with roti, with parhata & achaar or with rice. Easy to make and freeze for later use – it’s a quick dish you can cook up in a pinch.
Ingredients
1 kg Beef (bonelss)cut into small pieces.
2 tsp. Salt (according to taste)
1/4 cup Daal Chana-presoaked
4 Red Chili-whole dried
10 Black Pepper(Kali Mirch)
6 Cloves (Laung)
1 Black Cardamom (Bari Ilaichi)
0.5 tsp. Cumin Seeds (Zeera)
0.5 tsp. Temaric (Haldi)-powder
1 Cinnamon (Dalchini)- 1 inch stick
1 Green Chilies
0.5 cup Fresh Coriander (Dhaniya)-chopped
2 Egg
0.5 cup Onion-coarsely chopped
2 tsp. Ginger (Adrak)-paste
2 cloves Garlic (Lehsan)
Directions
- Boil the daal until soft.
- In a pot put meat with salt, red chilies, chopped onion, black peppercorn. (Kali Mirch), cloves, black cardamom (Bari Ilaichi), cumin seeds (Zeera), cinnamon, ginger (Adrak) and 3 cups of water. Cook on low-medium heat for meat to tenderize.
- When the meat has softened and water is dried completely add the daal and mix together.
- Remove from heat and let it cool down.
- Grind and add green chilies, egg, and fresh coriander (Dhaniya) leaves. Form into kababs ( (about 16) and deep fry.
- If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.
- Remove and put in any bag or box in which you want to store. Freeze until needed.
- Serve with Raita or Mint (Podina) chutney and onion rings with paratha or chapati.
