Shami Kabab
Shami Kababs are tender patties made with lamb (or beef) and channa (yellow split peas), eggs and spices. All ingredients are grounded together and made into a small patties, and then fried. Serve with chutney to complete the snack.
Ingredients:
Serves 4
- 1.1 lb /500g minced lamb or (beef, chicken) (keema) (you can also use meat chunks
- ¼ cup yellow split peas (soaked for 15 minutes in water and drained)
- 1 onion (sliced)
- 1 tbsp finely chopped garlic
- 2 inch/5cm piece ginger chopped
- 2 green chilies, finely chopped
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 2 green cardamom
- ½ inch/1 cm stick cinnamon
- 1-2 bay leaf
- 4-6 peppercorns
- 2-3 dry, whole red chilies
- salt to taste
How to make Shami Kababs:
- Wash the mince. Check that all the water is drained out well.
- Add all the ingredients to the mince.
- Grind the mince either on stone grinder or in a food processor till smooth without adding any water.
- To prepare kababs make tiny balls. Flatten them into small discs. Shallow fry in a non stick pan on medium heat, till brown on both sides.