Shammi Kabab

What can one say about Shammi Kabab... it can eaten sandwiched between 2 slices of bread or dinner rolls with your choice of filling or as a side - dish etc.

This is the first time I tried this out myself. I have indulged at my friend's place. Her mother used to make the most fabulous Shammi Kabab. I had jotted it down then and have tried it out after so many years. Hubby's opinion - it was tasty.

SHAMMI KABAB

Ingredients :-

Channa dal – 1 cup (grind coarsely - dry grinding)
Beef Mince – 500 g
Red chillies powder – 3 ½ tsp
Turmeric (haldi) – ¼ tsp
Cumin (jeera) – ½ tsp
Everest Garam masala powder – 1 tsp
Cinnamon - 1
Ginger – garlic paste – 2 tbsp
Salt - to taste

Preparation : -

-- Pressure cook for 20 mins excluding the chana dal. The dry up all the water and grind (without water)
-- Add 1 egg to bind after grinding and mix well like making chapatti dough. Mash with bottom of hand while doing so.

Stuffing: -

Onions – 2 large (chopped)
Green chillies – 4
Dhania leaves – 1 small bunch chopped fine
Pudina leaves – 1 bunch chopped fine
Lime – cut in ½

Method :-

Mix all well . Take a lime size ball of keema, make a well in the centre, put in stuffing.

Then fry in a frying pan with little oil.

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