Shami kabab

Shami kabab

Ingredients

1.      1 kg boneless beef

2.      1 cup pre soaked  split gram Bengal (chanay ki dal)

3.      Whole dried red chillies- 10-12

4.      Black pepper whole(sabit kali mirch) -20

5.      Cloves (laung) 8

6.      Dried coriander 1 tbsp

7.      Black cardimum (badi ilaichi)- 2

8.       cumin seeds ( zeera)-1 tsp

9.      Cinnamon stick (dalchini)- 1 ½  stick

10.  Green chilli 6 to 8

11.   Fresh coriander 1 bunch

12.  Onion medium sized -2 coarse chopped

13.  Ginger garlic pasted 2 tsp

14.  Egg -2

15.  Salt 2 tsp or to taste

METHOD:
1. In a pot put with meat,  daal, salt, red chilies, chopped onion, Black Pepper. (Kali Mirch), cloves, Black Cardamom (Bari Ilaichi), Cumin Seeds (Zeera), cinnamon, Ginger (Adrak) and 5-6 glasses of water and leave to tenderize on low-medium flame. You could also use a pressure cooker to speed things up

2.When the meat and daal has softened and water is dried  let this mix cool.

 3.when the mix is cool enough Grind this in a grinder and add green chilies, egg, and fresh Coriander (Dhaniya) leaves.

4. Shape it into  kababs  and fry. (deep or shallow as desired)

Serve hot with ketchup or chutney

(If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour. 
Then remove and put in any bag or box in which you want to store. Freeze until needed.)