shammi kababs
From imran 16 years ago
- 30 minutes to make
- Serves 5
Shami kebabs or pattie may be the best kebabs in the world. These kebabs are made exceptionally silky due to the addition of the channa dal and the fine mincing in an electric mincer/blender. The result is a smooth, soft, melt-in-the-mouth pattie. Read more They can be made in advance, frozen and fried when needed. This pan-fried kabab can be made with goat meat/mutton or lamb or beef but tastes best when made with mutton or lamb. Serve it with Mint-Coriander Chutney. See less
Ingredients
- 1 lb. lamb mince boiled - with no water left after the meat is boiled shopping list
- 4 oz. chana daal - with no water left after the lentil is boiled shopping list
- 2 tbsp. Ajika garam masala shopping list
- minced fresh green chilies to taste shopping list
- 1 tbsp. garlic minced shopping list
- 1 tbsp. ginger minced shopping list
- 2 tbsp. very finely minced cilantro shopping list
- 2 tsp. coriander powder shopping list
- 1 tsp. cumin powder shopping list
- salt and fresh lime juice to taste shopping list
- ghee or oil to shallow fry shopping list
How to make it
- Grind all ingredients except the cilantro into a thick dough in your food processor. Now add the cilantro. Shape into patties.
- Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides.
- Hint: if the patty is faliing apart at the time of pan frying - add one egg to the mixture by folding the egg into the meat dough.
ahmed1
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "