Family & Kids

Shaami Kebab Recipe

For a kilo minced meat
20 Kali mirich
5 Laung
3 Badi Elaichi
250 grams Chane ki daal, soaked in little water
4 onions, cut in halves
3 X 1-1/2 inch ginger
1 and a half tbsp salt
 

 

Make sure the mix is as dry as possible and the meat has been properly strained.


Put all in pressure cooker and cook on low heat at first then turn the flame up. Turn the stove off after two whistles. Don't open the cooker right away. Open it after there's no pressure left inside. Leave it to cool.


In a grinder, make a fine paste of the garam masala mix and grind all of the meat and the pyaaz. Add 6 chopped hot chillies and about 50 grams fresh coriander leaves 2 chopped and fried onions and 3 chopped raw onions


Make small discs and shallow fry in ghee until golden and serve.


To store and keep the raw kebab discs in a tray and freeze them. Once frozen, remove the kebab from tray with a flat spoon carefully and keep them back in the freezer in plastic bags (preferably zip lock pouches).

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This article appeared in The Milli Gazette print issue of 16-31 October 2014 on page no. 22

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