Shammi Kebab

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Posted on Sun 07 Aug 2005 (653 reads)

Ingredients:

Ground meat 1 lb
Chana dal (soaked for 3 hour) 1/4 cup
Onion chopped 1
Garlic flakes 6
Ginger 1 inch
Cloves 6
Green chilies 3
Egg white 1
Ground Cumin & corriander 1 tsp each
Bread Crumbs 2 slices
Black Pepper 1/2 tsp
Bay Leaves 4
Cardamom 4
Cold water 1/2 cup
Salt to taste
Oil for frying

Directions :

Boil all the ingredients except egg ,bread crumbs and cumin and corriander powder using 1/2 cup of water until the lamb is cooked

Then, increase heat and let the meat dehydrate till totally dry and crumbly - you want to remove as much moisture as possible, while at the same time taking care to stir so that the lamb does not burn.

Cool and add bread crumbs,egg, cumin and corriander powder grind them till the mixture is smooth paste.

Put into a bowl and chill for 2 hrs or overnight (if left in fridge overnight, allow to come to room temperature first).

Knead mixture for at least 5-7 minutes, as if you were working a dough - the more you do this the softer the patty will be.

Shape the patties into balls and flatten.

Heat oil on moderate setting, add cook patties on one side undisturbed for at least 3-4 minutes before flipping over, and continue to cook until it crisps up on the

Garnish with sliced onion rings and lemon wedges.

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