Shami Kebab

Makes approximately 20 kebabs

Prep and cooking time 1 ½ hours 

Ingredients 

• 1Lb. Ground Lamb Meat 

• 8 Cloves Garlic 

• 1″ Ginger 

• 1 Bay Leaf 

• 1 tsp Blackpepper corn 

• ½ Medium Onion roughly sliced 

• ½ cup Chana Dal 

• 3 Cups water 

• 1 tbsp Salt
  

Ingredients for the Dry Masala

• 2 tbsp Coriander powder 

• ½ tbsp Red Chili Powder 

• ½ tsp Nutmeg powder 

• 1 tsp Paprika (optional) 

• 1 tbsp Cardamom Powder

Binding Agent 

• 2 Eggs 

• ¾ cup Gram Flour or Besan

Method 

1. In a medium sized pressure cooker, add all the ingredients and cook until, it releases three whistles. Turn off the stove, and keep aside for about 30 minutes.

2. Open the cooker carefully, strain the water and save it for making Shorba later

3. Put the boiled meat with the other ingredients in a blender and puree 

4. In a separate container, mix all the dry ingredients well

5. Add 2-½ tbsp of dry masala to the pureed mixture

6. Add 2 eggs and mix well 

7. In a skillet, roast ¾ cup Gram flour until it turns light brown

8. Add this powder to the mixture and mix well 

9. Make small patties and cook in a non-stick skillet. Make sure to not overcook the patties as they can become dry. Ideal cooking time would be approximately 2 to 3 minutes each side. 

10. Serve with Cilantro Chutney and Sheermal (Mughlai Bread)