Shami Kabab Recipe
Ingredients
| Chickpeas | 2 Ounce | |
| 1 lb. lean lamb or beef, cut into 1/2 inch cubes | ||
| Stock | 1/2 Pint | |
| Chilli powder | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| 1/4 teaspoon ground cinnamon salt and pepper | ||
| Root ginger | 1 Inch, finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Onion | 1 Small, finely chopped | |
| 1/4 teaspoon grated lemon rind | ||
| Few coriander leaves, finely chopped | ||
| Eggs | 2 | |
| Beaten flour for coating | ||
| Oil for deep frying | ||
| Onion rings tomato slicescucumber slices | ||
Directions
Wash the chick peas and soak them in cold water for 2 hours.
Drain the chick peas and place them in a pan with the meat and stock.
Bring to the boil, then cover and simmer until the chick peas and meat are tender and the liquid is absorbed.
Pass the cooked meat and chick peas through a mincer (grinder) with the spices and salt and pepper to taste.
Then mix in the ginger, garlic, onion, lemon rind and coriander leaves.
Mix with enough beaten egg to bind, then divide the mixture into 16 balls.
Dredge the meat balls with flour and deep fry them in the hot oil until golden brown.
Garnish with onion rings, tomato slices and cucumber slices.
Drain the chick peas and place them in a pan with the meat and stock.
Bring to the boil, then cover and simmer until the chick peas and meat are tender and the liquid is absorbed.
Pass the cooked meat and chick peas through a mincer (grinder) with the spices and salt and pepper to taste.
Then mix in the ginger, garlic, onion, lemon rind and coriander leaves.
Mix with enough beaten egg to bind, then divide the mixture into 16 balls.
Dredge the meat balls with flour and deep fry them in the hot oil until golden brown.
Garnish with onion rings, tomato slices and cucumber slices.
Chef
