Mutton/beef: 1 kg
Gram lentil: 1 cup
Garlic: 2 whole bulbs
Ginger: 3 inch piece
Cumin seed: 3 tspn
Whole corriander: 3tspn
Black pepper: 1 1/2 tspn
Red chillies (whole) 15-20
Black cardamom: 4
Cinnamon: 1 stick ( 4-5 inch)
Garam masala powder: 1 table spoon
Red chilli powder: 1 tspn
Salt: 2 tspn ( or to taste)
Egg: 1 ( if required add one more)
Onion: 1 large
green chillies: 5
fresh corriander (hara dhania)
- Pour 5 cups of water in a pan, add mutton, cumin seeds, whole corriander, cinnamon, cloves, cardamom, garlic (whole bulbs), whole red chillies, salt, black pepper and start boiling on medium heat.
- After an hour of boiling add gram lentils and keep boiling until meat is tender and water is absorbed.
- Seperate and throw the boiled garlic from the mixture.
- Now chop the dried mixture in chopper.
- Add fresh green corriander, mint, green chillies, ginger, onion, red chilli poweder, garam masala powder, egg and salt and mix/stirr well.
- Shape the dough into small round flattened balls or kababs.
- Fry and enjoy your shami kababs (some people call it kobab as well)!
We serve shami kababs with green raita (mint + fresh corriander + green chilli raita).
Try this recipe this Eid and let me know.