Shami Kabab Dish

From Kabab Section of Hyderabad

Shami Kabab Recipe

• 500 gms kheema without fat
• 2 tbsp chana ki dal, washed and soaked in water for ½ hour
• 10 flakes garlic
• 1” piece ginger
• 1 tsp garam masala
• 2 elaichi
• 2 pieces dalchini
• 3 lavang
• 1 tsp dhania jeera powder
• 1 egg
• Pepper
• Chilli powder
• A handful of kothmir and pudina, chopped
• The juice of ½ a lemon
• Ghee or refined oil for shallow frying
• 1 onion minced
• Salt to taste

To the washed and drained kheema, add the chana dal, sabut masala, 1 cup warm water salt to taste and then cook till dry. Remove from heat and add ginger, garlic, pepper, chilli powder, dhania and jeera powder. Grind to a fine paste and then form into a dough.

To the minced onion, add the finely chopped pudina, kothmir, lime juice and salt to taste.

Beat the egg lightly. Divide the dough into lemon-sized balls. Flatten each ball in the palm of your hand and stuff with a little of the onion mixture. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns pink.

Serve hot.