SHAMI KABAB

Minced meat balls, flattened and shallow fried. A speciality in Nawabi cuisine

INGREDIENTS METHOD

Kheema without fat - 500 gms

Chana dal (washed and soaked in water for ½ hour) - 2 tbsp

Garlic flakes - 10 nos

Ginger - 1" piece

Garam masala - 1 tsp

Elaichi - 2 nos

Dalchini pieces - 2 nos

Lavang - 3 nos

Dhania jeera powder - 1 tsp

Pepper - A pinch

Chili powder - 1 tsp

Kothmir and Pudina (chopped) - A handful

Egg - 1

Lemon juice - ½ tsp

Onion minced - 1

Oil/Ghee For frying

Salt To taste

Method :

1. To the washed and drained kheema, add the chana dal, sabut masala, 1cup warm water, salt to taste and then cook till dry.
2. Remove from heat and add ginger, garlic, pepper, chili powder, dhania and jeera powder. Grind to a fine paste and then form into dough.
3. To the minced onion, add the finely chopped pudina, kothmir, lime juice and salt to taste.
4. Beat the egg lightly. Divide the dough into lemon- sized balls.
5. Flatten each ball in the palm of your hand and stuff with a little of the onion mixture.
6. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns color.