How to make Shami Kebab
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Shami kabab
Equipment
- kadai wok
Ingredients
- 500 gm mince mutton
- 1/2 cup bengal gram
- 1 pinch green cardamoms
- 1 Pinch cinnamon powder
- 2 tsp kashmiri red chili powder
- 1 tsp turmeric powder
- 2 tbsp ginger and garlic paste
- 2 no green chilies-chopped
- 1 tsp roasted cumin powder
- 1 tbsp coriander powder
- Oil for frying
Instructions
- Heat oil in pan sauté ginger and garlic paste for 30 second add the meat. Cook and stir continue till meat turn into pale colour
- Add sufficient amount of water and cook till it until all the water has absorbed and the meat is tender.
- Remove the pan from the heat and keep aside to cool. Add bengal gram and all the spices
- Shape the ground meat mixture in 30 gm to 50 gm round patties
- Heat the refined oil in a pan; deep-fry the until they turn a golden brown remove and drain the excess oil on butter paper.
- served hot with green chutney and onion rings
- All
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