Shaami kababs

Ingredients

500 gm hind leg of lamb-boneless, cut into cubes

10 cups water

1/2 cup Chana daal

6 black cardamoms

12 green cardamoms

4 cinnamon sticks

10 button red chillies

Salt to taste

1 1/2 tsp turmeric 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
eggs 2 beaten
oil for frying

Mehtod

In a pan, add the meat, water, daal, black and green cardamoms, cinnamon sticks, red chilli , salt, turmeric 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 or chopper adding the green chillies, black cumin seeds,eggs 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 & Serve.

Shaami kababs