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