Shami kabab...

Shami Kabab...

Recipe By: Mom-in-law

Ingredients:

500 gm hind leg of lamb-
boneless, cut into cubes
10 cups water
1/2 cup bengal gram
6 black cardamoms
12 green cardamoms
4 cinnamon sticks
2 tsp Kashmiri red chilli
powder
Salt to taste
1 1/2 tsp turmeric powder
1 1/2 tsp dry ginger powder
4 pieces ginger-cut into 1" x 1"
size
1 Tbsp garlic paste
5 green chillies-chopped
1 tsp black cumin seeds
1 Tbsp green coriander-
chopped
Refined oil for frying

Procedure:

In a pan, add the meat, water, Bengal gram,
black and green cardamoms, cinnamon
sticks, red chilli powder, salt, turmeric
powder, dry ginger powder, ginger and garlic
paste.

Bring the mixture to a boil. Reduce the heat
and continue to cook it until all the water has
evaporated and the meat is tender.

Remove the pan from the heat and keep
aside to cool. Discard the whole spices.

Pass the meat twice through a mincing
machine, adding the green chillies, black
cumin seeds and green coriander.

Divide the mixture equally into lemon-sized
portions and shape each of them into patty.

Heat the refined oil in a pan; deep-fry the
patties until they turn a golden brown
Remove and drain the excess oil on kitchen
towels.