Shami Kabab


Ingredients:



Boneless beef cut into small pieces 1/2 kilo

Salt according to taste

Presoaked dal channa 1 cup

Whole dried red chilies 8-10

Whole black pepper 10

Cloves 6

Bari illaichi 1

Zeera 1/2tsp

Cinnamon 1 stick

Green chilies 2-3

Fresh dhuniya leaves 1/2 a bunch

Egg 1

Onion coarsely chopped 1 medium sized

Ginger paste 1 tsp



Method:

In a pot put with meat,salt,red chilis,chopped onion,black pepper,cloves,

bari illaichi,zeera,cinnamon,ginger and 3-4 glasses of water and leave to tenderize on low-medium flame.

Meanwhile boil the dal separately until soft.

When the meat has softened and water is dried completly add the dal and mix together.

Remove from heat and let cool.

Grind and add green chilis,egg,and fresh dhuniya.

Form into kababs and fry.

If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.

Then remove and put in any bag or box in which you want to keep.

Freeze until needed.