Shami Kabab

  • 1/2 kilo boneless beef cut into small pieces
  • salt according to taste
  • 1 cup pre soaked dal channa
  • 8-10 whole dried red chilies
  • 10 whole black pepper
  • 6 cloves
  • 1 bari elaichi
  • 1/2tsp jeera
  • 1 stick of cinnamon
  • 2-3 green chilies
  • 1/2 a bunch of fresh dhania leaves
  • 1 egg
  • 1 medium sized onion coarsely chopped
  • 1 tsp ginger paste
  • In a pot put with meat, salt, red chillies, chopped onion, black pepper, cloves, bari elaichi,jeera, cinnamon, ginger and 3-4 glasses of water
  • Leave to tenderize on low-medium flame. Meanwhile boil the dal separately until soft.
  • When the meat has softened and water is dried completely add the dal and mix together.
  • Remove from heat and let cool. Grind and add green chillies, egg,and fresh dhania.
  • Form into kababs and fry. If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.
  • Then remove and put in any bag or box in which you want to keep.