Shami Kabab

Preparation Time: 30 min
Cooking Time: 15 min


Ingredients

Kheema without fat 500 gms
2 tbsp soaked chana dal (split bengal gram)
10 cloves garlic (lehsun)
1 " piece ginger (adrak)
1 tsp garam masala
2 cardamoms (elaichi)
2 pieces cinnamon (dalchini)
3 cloves (laung / lavang)
1 tsp coriander-cumin seeds (dhania-jeera) powder
a pinch of black pepper (kalimirch) powder
1 tsp chilli powder
a handful of chopped coriander (dhania) and mint leaves (phudina)
1 egg
1/2 tbsp lemon juice
1 onion, chopped
oil or ghee for frying
salt to taste

Method

To the washed and drained kheema, add the chana dal, sabut masala, 1cup warm water, salt to taste and then cook till dry.
Remove from heat and add ginger, garlic, pepper, chili powder, dhania and jeera powder. grind to a fine paste and then form into dough.
To the minced onion, add the finely chopped pudina, kothmir, lime juice and salt to taste.
Beat the egg lightly. divide the dough into lemon- sized balls.
Flatten each ball in the palm of your hand and stuff with a little of the onion mixture.
Shape into a kabab and dip in the beaten egg. shallow fry till it turns color.