Shami Kabab


* 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 For 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)


# 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.

# Grind beef mixture in a food processor. Pour in the beaten egg and knead well.

# Break off 1 tablespoon of the mince paste, wet your palm and place it in the center of your palm. Shape it into a smooth ball. Indent the center with your thumb and press a little of the stuffing mixture into this. Fold the sides over carefully and reshape into a smooth half flat round shape.

# Repeat this with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3 to 4 kababs at a time and fry on low heat to a crisp golden color on both sides.

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