Irresistible Shaami kababs.

Minced meat balls, flattened and shallow fried. A speciality in Nawabi cuisine.



Ingredients-

- 500 gms keema without fat

- chana dal (washed and soaked in water for ½ hour) 2 tbsp.

- 10 garlic flakes

- ginger 1" piece

- 1 tsp garam masala

- 2 elaichi

- 2 pieces of dalchini

- 3 lavang (clove)

- 1 tsp dhania jeera powder

- a pinch of pepper

- 1 tsp chilli powder

- a handful of kothmir and pudina chopped

- an egg

- juice of half a lemon

- 1 minced onion

- oil / ghee for frying

- salt to taste



Method:

1. To the washed and drained keema, add chana dal, garam masala, a cup of warm water, salt to taste and then cook till dry.

2. Then remove from heat, add ginger, garlic, pepper, chilli powder, dhania and jeera powder.

3. Grind to a fine paste and form into dough.

4. To the minced onion, add finely chopped pudina, kothmir, lime juice and salt to taste.

5. Beat the egg lightly. Divide the dough into lemon-sized balls.

6. Flatten each ball in the palm of your hand and stuff with a little of the onion mixture.

7. Shape into a kabab and dip in the beaten egg.

8.Shallow fry till it turns brown in colour.