Shami Kebab

INGREDIENTS

Golash / Shin meat- 2kg
Chana Daal- 4 cups
Onion whole peeled - 3
Garlic paste - 6tbspn
Red chillies to taste
Salt to taste
Coriander powder- 3tspns
Zeera- 6tbspn
Cloves- 4 tablespoon
Black Cardamom- 15- 20
Black pepper- 5 tablespoon

METHOD

In a pressure cooker put all the above ingredients starting with daal first..put 3 cups boiling water or just enough to cover the daal.. let the pressure cooler whistle once on high flame then reduce the fire to slow for 15 minutes. Swith the stove off and check if meat and daal are tender and water is finished.. If not then put it back for another 5- 7 minutes..
After this put your meat and daal mixture in a food processor and grind it together into a fine paste without adding water or anything else.
Let it cool... Once cooled add chopped ginger ( 100gms), 6 chopped medium sized onion, green leaves, mint leaves and green chillies (optional) to it..Mix all of them together..at this stage you can check your salt and chillies also..If they taste less you can add more..
Now make balls of the mixture and flatten them with your palms..
I usually lay all of them in a tray and keep my tray in the freezer..Once they are frozen you can take them off the tray and pack them in a zip lock bag..

To cook:
Shallow fry them in a non stick pan on slow fire with little oil. .you can drizzle some oil while frying them if they get dry..

INFO & TIPS

This recipe makes approx 140 kebabs depending on how big or thick you want them.. I usually keep them medium size..I use them for making sandwiches or burgers..also they go with kitchdi or plain roti and paratha

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