Shami Kabab

A guaranteed crowd pleaser! A staple at all festivites, Shami kababs are packed with abundant flavour and simply melts in your mouth with every bite.

Ingredients

Water 2 cups

Red meat, mince 1/2 kg

Split Chickpea 1 cup

Onion chopped 1/4 cup

Garlic paste 1 tsp

Ginger paste 1 tsp

Cumin seeds 1 tbsp

Coriander seeds 1 tbsp

Dry red chilli 10 pcs

Garam masala 1 tbsp

Salt to taste

Onion chopped 1/4 cup

Green chilli, halved 5 pcs

Cilantro leaves 1/4 cup

Fried onions 1/4 cup

Egg 1

Hung curd (Yogurt drained of all its water) 2 tbsp

Corn starch 2 tbsp

Directions

• In a large saucepan, add water, red meat, split chickpeas, chopped onions, garlic paste, ginger paste, cumin seeds, coriander seeds, dry red chilli, garam masala powder. Add salt to taste

• Cook under closed lid for 20 minutes, until the daal ( chickpeas) and meat is cooked through and all the water has evaporated. Remove from heat and set aside.

• In a food processor, add chopped onions, halved green chilli, coriander leaves and fried onions. Cover and pulse to grind everything. Add the ground meat mixture and grind again until it forms a fine pasty mixture.

• Remove into a bowl, add 1 egg, hung curd and corn starch. Mix everything well.

• Divide the mixture equally and shape each of them into round-flat patties.

• Heat oil in a pan. Break an egg in a separate bowl and lightly beat it using a fork or whisk. Dip the kabab patties in the egg wash and deep-fry them.

• Once they're brown on both sides, they are ready to be served. Remove and drain the excess oil on kitchen towels.

Serve hot! Enjoy

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