Shami Kababs

Ingredients

• • Keema (from raan, finely minced) - 500 grams
• • Channa dal - ½ cup
• • Laungs/Cloves - 8
• • Choti elaichis/Green cardamoms - 10
• • Bari elaichis/Black cardamoms - 5
• • Daalchini stick/Cinnamon - 1
• • Jeera/Cumin seeds powder - 2 teaspoons
• • Garlic flakes (finely chopped) - 10
• • Ginger (finely chopped) - 2 pieces
• • Sabut kaali mirches/Peppercorns - 12
• • Salt - as required
• • Red chilly powder - 1 teaspoon
• • Onions (finely chopped) - 3
• • Hara dhania/Green coriander (finely chopped) - 1 cup
• • Green chillies (finely chopped) - 2
• • Cream - 2 teaspoons
• • Oil (for frying) - as required
• • Pepper - as required

Method

• 1. Place the keema in a sauce pan or pressure cook it along with 2 cups of water, channa dal, cloves, choti elaichi, black cardamom, cinnamon stick, jeera powder, garlic, ginger, pepper and salt.
• 2. Cook until tender. If any liquid remains cook over high flame until keema is absolutely dry.
• 3. Grind the cooked keema to a fine paste in a blender or food processor.
• 4. Mix the paste with onions, chilly powder, hara dhania, green chillies and cream.
• 5. Mix well and divide into 15 equal portions. Make balls and flatten into thick patties.
• 6. Deep fry the kebabs in hot oil over medium heat until dark brown.
• 7. Serve hot with onion rings and mint chutney.