Shami Kabab

                                                                                                         Cooking Time: 25 mint
                                                                                                     Serves: Makes 25-30 kababs

One of the best versions of kababs out there! Shami kababs are a popular Afghan and Indian variety of kabab, also found in Pakistani cuisine. They are often garnished with lemon juice and/or sliced raw onions, and may be eaten with chutney made from mint or coriander.

Ingredients:

1 kilogram Beef
1 cup Gram Lentils
½ tsp. Cumin Seeds (Sufaid Zeera)
10 Red Chilli Pods (Saabut Lal Mirch)
4 Black Cardamoms (Bari Kaali Ilaichi)
12 Black Peppercorns (Kaali Mirch)
12 cloves of Garlic (Lehsan)
1" piece of Cinnamon Stick (Dal Cheeni)
1 small piece of Ginger Root (Adrak)
½ tsp. Coriander Seeds (Saabut Dhania)
1 tbsp. Plain Yogurt
1 Egg (beaten)
Salt (to taste)
Dalda Oil or any Cooking Oil (as needed - for frying)

Ingredients of Filling:

1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
1 small piece of Ginger Root (Adrak) (finely chopped)
1 bunch of Fresh Mint (Podina) (finely chopped)
1 large Onion (finely chopped)

Method:

Pour 5 cups of water in a pan, add beef, washed lentils, all of the dry spices, plain yogurt, ginger, and garlic. Boil mixture on medium heat until the meat becomes tender. Remove from heat. Let it cool.

Meanwhile prepare the stuffing. Mix all of the chopped ingredients, onion, ginger, coriander leaves, and mint leaves together. Shape it in to a smooth  flat round shape. Heat a pan and add just enough oil to cover the surface. Add  6-7 kababs at a time and fry on low heat to a crisp golden colour .