مطبخ أم عدة

SHAMI KABAB

 

Recipe:

In a pan, add 500 gm boneless meat ( small cubes), 
2 black and 3-4 green cardamoms
,1 cinnamon sticks,
 4-5 round red chili ( or as per taste)
, salt ( as per taste), 
1 tbsp cumin seeds, 
1 inch ginger, 
6-7 garlic cloves,
 1 taz pat,
 ½ cup daal chana, 
1 large onion
 and 10-12 black pepper.
 Put enough water to cover the meat completely.

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. The mixture has to be dry enough that it just begins to stick to the bottom of the pan.
Remove the pan from the heat and keep aside to cool. Pass the meat through a mincing machine, grind it by adding one small bunch of chopped green coriander. Add one egg and mix it very well. The consistency should be soft and slightly sticky.
Divide the mixture equally into lemon-sized portions and shape each of them into patty/kabab.
Heat the oil in a pan; deep-fry the patties until they turn a golden brown. (To check for salt, fry one tiny kabab and taste it. If it needs more salt/chili, then add into the mixture before shaping rest of the patty/kababs).
Remove and drain the excess oil on kitchen towel. serve hot with mint chatni. It go very well as a side dish with pulao as well.

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شكرا لك .. الى اللقاء 

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