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Recipe: Shami Kabab

shami-kabab.jpg

Ingredients:  

Boneless beef cut into small pieces 1/2 kilo
Salt according to taste
Presoaked dal channa 1 cup
Whole dried red chilies 8-10
Whole black pepper 10
Cloves 6
Bari illaichi 1
Zeera 1/2tsp
Cinnamon 1 stick
Green chilies 2-3
Fresh dhuniya leaves 1/2 a bunch
Egg 1
Onion coarsely chopped 1 medium sized
Ginger paste 1 tsp

Method:

  • In a pot put with meat,salt,red chilis,chopped onion,black pepper,cloves,
    bari illaichi,zeera,cinnamon,ginger and 3-4 glasses of water and leave to tenderize on low-medium flame.
  • Meanwhile boil the dal separately until soft.
  • When the meat has softened and water is dried completly add the dal and mix together.
  • Remove from heat and let cool.
  • Grind and add green chilis,egg,and fresh dhuniya.
  • Form into kababs and 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.
  • Then remove and put in any bag or box in which you want to keep.
  • Freeze until needed.

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This entry was posted on Tuesday, March 11th, 2008 at 10:30 am and is filed under Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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