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Shami Kabab
By : Paktaste.comMethod
- In a pot put with meat, salt, red chilis, chopped onion, black pepper, cloves, bari illaichi, zeera, cinnamon, ginger and 3-4 glasses of water
- Leave to tenderize on low-medium flame.
- Meanwhile boil the dal separately until soft.
- When the meat has softened and water is dried completely add the dal and mix together.
- Remove from heat and let cool.
- Grind and add green chilis, egg,and fresh dhuniya.
- Form into kababs and fry.
- 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 keep.
- Freeze until needed.
Ingredients:
1/2 kilo boneless beef cut into small pieces
Salt according to taste
1 cup presoaked dal channa
8-10 Whole dried red chilies
10 whole black pepper
6 cloves
1 bari illaichi
1/2tsp zeera
1 stick of cinnamon
2-3 green chilies
1/2 a bunch of fresh dhuniya leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp ginger paste
1/2 kilo boneless beef cut into small pieces
Salt according to taste
1 cup presoaked dal channa
8-10 Whole dried red chilies
10 whole black pepper
6 cloves
1 bari illaichi
1/2tsp zeera
1 stick of cinnamon
2-3 green chilies
1/2 a bunch of fresh dhuniya leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp ginger paste
