- 500 g. lean ground
- 100 g. Chana dal
- 1 onion, skinned and roughly chopped
- 7-8 garlic cloves, skinned
- 1 inch piece
of ginger, peeled and roughly chopped
- 4 black cardamoms
- 1 tsp. cumin seeds
- 1 inch cinnamon stick
tsp. whole black pepper
- 6 Whole cloves
- 2 tsp. Chili powder
- 1 tsp. salt
- 300 ml. water
- 1 egg beaten
- 1/2 cup finely chopped fresh coriander leaves
- 3-4 green chilies, finely chopped
- oil for shallow frying
1. Wash dal thoroughly
soak in plenty of water for 3-4 hours. Drain and wash in few changes of water.
2. Place dal in a large saucepan. Add the
mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and
water to it.
3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely
absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool.
4. Put the
mince in a food processor or chopper and grind to a smooth thick paste which holds its shape.
5. Add coriander leaves
and green chilies to the paste and mix well.
6. Break off 2 tablespoons of the mince paste. Wet your palms and place it
in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
7. Heat a heavy based
frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split.
8. Dip the
kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on
absorbent kitchen paper to absorb excess oil.
9. Serve hot with Pullao, Nan, and Podinay ki Chutney.
10. You can make
special Shami Burgers for evening tea.