Shammi Kababs / Kheema Kababs

This is my first try at shammi kabab. It's really quite delicious. Made with minced meat and bengal gram dal /chana dal, this will be a great appetizer or a starter.

Ingredients

500 gm - Minced meat ( goat or lamb )
1/2 cup - Bengal gram dal / chana dal
1 - Onion, chopped
6 flakes - Garlic
1 inch piece - Ginger
2 - Green chili
2 tsp - Crushed red chili powder
10 - Pepper corns
1 - Cinnamon
3 - Cloves
4 - Cardamoms
2 cup - Water
1 - Egg

Salt to taste
Oil to deep fry

To chop finely

1 - onion

2 - Green chili

1 cup - Chopped coriander leaves

Method

1 ) In a heavy bottom utensil, put minced meat, chana dal, onion, ginger, garlic, green chili, crushed red chili powder, pepper corns, cinnamon, cloves, cardamoms, water and salt.

2 ) Cook on a medium heat, till the meat and chana dal is well cooked and all the water is completely used up. Take off the stove and cool. Pressure cooking method can be used to save cooking time. Pressure cook above mentioned ingredients with 3/4 rd cup to one cup of water instead of two.

4 ) Grind the cooked ingredients to a fine paste. Add one egg and mix well with the paste. Mix paste with finely chopped onion, green chili and coriander leaves. Make small balls and flatten, like in the pic below.

5 ) Heat oil in a wok or kadai. Deep fry till golden brown in color on both sides.

Serve hot with coriander chutney.

Tip

While frying if the kababs are breaking apart, then dip each kabab in beaten egg and fry.