Bakery Style Shami Kabab
- Ingredients:
- Water 1 litre
- Boneless beef 500g
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) cloves 6-7
- Sabut dhania (Coriander seeds) 1 tbs
- Sabut lal mirch (Button red chillies) 10-11
- Badi elaichi (Black cardamom) 2-3
- Zeera (Cumin seeds) 1 tbs
- Darchini (Cinnamon stick) large 1
- Himalayan pink salt 1 tsp or to taste
- Pyaz (Onion) sliced 1 medium
- Chana daal (Split bengal gram) 250g (soaked overnight)
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Garam masala powder 2 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Himalayan pink salt 1 tsp or to taste
- Hari mirch (Green chilli) chopped 1 tbs
- Hara dhania (Fresh coriander) chopped handful
- Podina (Mint leaves) chopped handful
- Anday (Eggs) 2
- Cooking oil for frying
- Directions:
- In a wok,add water,beef,ginger,garlic,coriander seeds,button red chillies,black cardamom,cumin seeds, cinnamon stick,pink salt,onion,mix well & bring it to boil,cover & cook on medium low flame until meat is 50% done (30 minutes).
- Remove & discard whole spices.
- Add split bengal gram & mix well,cover & cook on medium low flame until tender & water dries up (40-50 minutes).
- Remove from flame & mash well with the help of masher.
- Add red chilli powder,garam masala powder,turmeric powder,pink salt,green chilli,fresh coriander,mint leaves,mix well & knead to combine.
- Take a mixture (50g) & make kabab of equal sizes.
- Can be stored in an airtight container for up to 3 months in freezer.
- In a bowl,add eggs & whisk well until foamy.
- In frying pan,heat cooking oil,dip kabab in whisked egg mixture & fry on medium flame from both sides until golden brown (makes 20-22).