SHAMI KABAB
(Minced meat kababs)
1 kg mince (ran or hind leg :finely ground) 250 gm chana dal salt to taste
6 pieces of iaung
1 inch stick dalchini
6 choti elaichis
3 bari elachis
1 tsp zeera
1 tsp lal mirchi powder
6 cloves garlic(optional)
8 peppercorns
2 inch piece ginger(ground)
3medium onions,sliced and fried(optional)
2 tsp dhania powder
50 grm hara dhania leaves(finely chopped)
2 hara mirchi( finely chopped)
2 eggs (optional)
1 slice bread,soaked in a little water and crumbled(optional)
juice of one lemon
250 gm ghee or oil for frying
2tsp garam masala
approximately 4 cups of water
Place the finely minced meat in a vessel containing the water,and add all the ingredients upto peppercorn.Boil till the meat turns soft,pulpy and almost dry.Remove from heat.Grind finely the cooked meat in a grinder/foobd proccessor.Add garam masala,ginger ,fried onions,dhania.hara dhania,eggs and bread.Mix well and add lemon juice.Form the mixture into flat rounds,half inch thick and two and a half or three inces in diameter.Heat the ghee and when really hot,fry the kababs,two or three at a time.Brown well and removie from fire,and place on a sheet of paper so that the excess oil is absorbed.
Makes:35-40 kababs
Serves :8
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