shami kabab

Ingredients

Mutton keema – 500 gm

Onion – 1

Ginger – 1 inch piece

Garlic – 7 flakes

Egg – 2

Green chilli – 3 or as per taste

Gram dal – ¼ cup soaked in water for 2 to 3 hours

Cumin seed – 1 tsp

Coriander powder – 1 tsp

Whole pepper pods – 5 to 6

Red chilli powder – 1  tsp

Green cardamom – 2

Cinnamon stick – 1 inch

Cloves - 3Salt as per taste

Garam masala – 1 tsp

Lemon juice – 1 tbl.sp

Coriander and mint leaves

Oil for frying

Method

Wash mutton keema and drain the water, to this add soaked chana dal, cardamom, cinnamon, cloves, salt and a cup of water and then cook till all the moisture is absorbed and the keema becomes dry.

Blend it to a fine paste by adding garlic, ginger, green chilli, whole pepper and cumin seed

Remove in a bowl and to this add chopped onion, red chilli powder, coriander powder, lemon juice, chopped coriander and mint leaves. Mix well.

Make small round flat kababs.

In another bowl beat eggs by adding little salt.

Dip these kababs in the egg mixture and shallow fry in oil till golden brown in color.

Serve hot with green chutney.