• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Kabab-Shami

1/2 kg boneless beef cut into small pieces
1/2 tsp. salt (according to taste)
1 cup pre-soaked dal Chana
10-12 whole dried red chillies
15 whole black pepper(Kali Mirch)
8 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
4-6 green chilies
1/2 a bunch (or 1/2 cup chopped) coriander (Dhaniya) leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
Method
In a pot put with meat, salt, red chillies, chopped onion, Black Peppercorn. (Kali Mirch), cloves, Black Cardamom (Bari Ilaichi), Cumin Seeds (Zeera), cinnamon, Ginger (Adrak) and 3-4 glasses of water, mix together and cook on a low heat until tender.
Meanwhile boil the dal separately until soft.
When the meat has softened and water has been absorbed add the dal and mix together.
Remove from heat and let cool.
Grind and add green chillies, egg, and fresh Coriander (Dhaniya) leaves.
Form into kababs deep or shallow fry (whichever you prefer).