Shammi Kababs
By Kainaz KK
- 500 gms mutton or beef mince
- Channa Dal
- Ginger Garlic Paste
- Green chillies
- Garlic
- Turmeric
- Red chilli powder
- Garam Masala
- Coriander
- Kasuri Methi
- Salt
- Egg
- Chopped coriander
- Lime
- Oil
Method
Take 500 gms mutton/beef and clean and wash it well. Boil this with 150gms of chana dal (soaked for 4-5 hrs) and 1.5tbsp of ginger garlic paste.
After it's boiled drain the dal and mutton and let it cool. (Do not throw away the stock. It can be used for rice or you could just drink it as soup.)
After the mutton has cooled down put it in the mixer. To this add 8-9 green chillies, 4-5 cloves of garlic, 1tsp of haldi, red chilli powder, garam masala, coriander powder and kasuri methi. Now grind all this to a thick paste. DO NOT ADD ANY WATER.
Remove this in a bowl.
To this add salt and 1egg and finely chopped coriander and lime juice. Mix everything well. Refrigerate it for an hour or two.
In a pan or tawa take very little oil and fry the kababs till done on both the sides.
Serve with chutney and wedges of lime and onions.
Recipe By
Alzeyne GhadialyAdministrator
I am Alzeyne G, a single, UK based psychologist.
