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Eid
Special Recipe's
SHAMI KABAB,S
By Shabana Akbany
Ingredients:
-
1 1/2 kg mince meat
-
75 gms chana daal soaked for
1 hour
-
1 tsp garam masala
-
1 big onion chopped
-
3 /4 red dry chillies
-
2" piece ginger { cut into
long slices }
-
5/ 6 garlic pods { unchopped
}
-
1 tsp zeera / dhania powder
{ heaped }
-
1/2 tsp turmeric powder
-
1 cup chopped corriander
leaves
-
2 / 3 eggs { beaten with a
pinch of salt ,
-
red chilly powder and a tbsp
of water }
-
Salt to taste
-
Oil for frying .
METHOD
Pressure cook mince meat
along with chana daal, onion, turmeric powder, red chillies,
ginger, garlic, garam masala, coriander leaves and salt
without any water. Cook for abt 3 whistles and let it shimmer
for abt 10 minutes on very low fire till all all the water has
dried up.
Once the mixture has cooled off a bit you may put it in a
mixer and grind it to a paste or you may also hand grind it on
a grinding stone. { The kabab,s will taste much better if they
are hand ground ,instead of a paste fm the mixie }
Once your mince mix is ready roll them into a kabab form {
Shammi kabab,s are usually oval ROUND in shape }
Now dip these kabab,s into your egg batter { with the spices }
and deep fry SERVE HOT.
TIP :
WHILE COOKING DRY THE MINCE TILL IT STICKS TO THE BOTTOM
OF YR PAN .
YOU CAN ALSO ADD YOUR EGG TO THE MINCE WHILE GRINDING IT TO
AVOID TOO MUCH EGG FOR THE OUTER COVERING AS WHEN ITS COATED
WITH EGG WHILE FRYING, ITS STICKY AND OILY.
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