Shami Kabab
Servings
10people
Servings
10people
Ingredients
Instructions
  1. Soak the channa dhal in a little water for 1 hour. Drain.
  2. Heat Oil. Crush the cinnamon and cloves and add to the hot oil.
  3. Once the aroma of the crushed spices is released, add the chopped onion and sauté for a minute.
  4. Add the minced ginger and garlic and sauté for another minute.
  5. Add the minced meat and cook on low heat for 2 or 3 minutes without water.
  6. Add turmeric powder, chilli powder, pepper powder, salt to taste, the drained, soaked channa dhal and water.
  7. Cook either in a pressure cooker or on the stove until meat is cooked and all the water dries up. Cool
  8. Place the cooked mincemeat mixture in a blender or food processor with the egg and pulse until smooth. Use only as much egg as required to bind the kabab.
  9. Take small balls of the mixture and shape into flat kababs. Chill in the fridge for a while if too soft to handle.
  10. Smear a gridle with a little oil and shallow fry the kababs until crisp on the outside and soft inside.