Shami Kabab

Nawabi cuisine.

Ingredients

1lb keema (minced meat)

2 tbsp. soaked Chana (bengal gram dal) dal

1 tsp. Garlic grinded

1 tsp. Ginger grinded

1tsp. Garam masala

1 no. Egg

1 tbsp. Pudina (mint leaves) chopped

1 tbsp. Lemon juice

1 nos. Onion minced

Oil/ghee (clarified butter) For frying

Salt according to taste

Sabut Masala:
2 nos. Elaichi

2 nos. Dalchini (Cinnamon) pieces

2 nos. Lavang

1 tsp. Dhania (coriander) jeera (Cumin) powder

1 tsp. Chili powder

Method

1. Wash the keema (minced meat) and to it add the chana (bengal gram dal ) dal, sabut masala, 1cup warm water, salt to taste and then cook till dry.
2. Remove from heat and add ginger, garlic, pepper, chili powder, dhania (coriander) and jeer (cumin) powder.
3.Grind to a fine paste and then form into dough.
4. For the Stuffing mix minced onion with finely chopped pudina (mint leaves), lime juice and salt.
5. Beat the egg lightly. Divide the dough into lemon- sized balls.
6. Flatten each ball in the palm of your hand and stuff with a little of the onion mixture.
7.Shape into a kabab and dip in the beaten egg. Shallow fry till it turns color.