Shami Kabab


meat —- (beef) 2 lbs
onion —- 1 small cut in big pieces
ginger —- 1 inch piece
garlic —- 6-7 cloves
salt —- 1 1/2 tsp or to taste
crushed red chillis—- 1 tsp
black pepper powder —- 1/2 tsp

coriander powder —- 3/4 tsp
garam masala powder—– 3/4 tsp
cumin seeds (zeera) —- 1 tsp
cinnamon stick—- 1 inch piece (take out after meat is cooked)
big black cardamom —- 1-2 (take out after meat is cooked)
cloves— 4-5
black pepper corn ( sabit kali mirch) a few
coriander seeds —-1/2 tsp
chana daal ( gram lentil)— 1 cup (washed and soaked for 1-2 hours)
fresh coriander —- 1/2 cup
fresh green chillis—- 3-4
lemon juice— 1 small
egg– for coating before frying


Put everything in a saucepan or pressure cooker (except coriander, green chillies, lemon juice and egg) with enough water (4-5 cups) to cook the meat. There should be almost no water remaining at the end after the meat is cooked.
After the meat is cooked, let it cool then put meat with coriander, green chillis and lemon juice in a food processor and grind to a coarse mixture. Now make kababs. Dip in beaten egg and shallow fry.


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