SHAMMI KEBAB

INGREDIENTS

• 250g Keema
• 2 Medium size Onions
• 8 cloves of Garlic
• 10g Ginger(grated)
• 50g Chana Dal (soaked in water for 2 hours)
• 4 Cloves
• 1/2 Dalchini
• 1/2tsp Jeera
• 2 Badi Elaichi
• 2 Choti elaichi
• 8 Black pepper
• 5-6 Green Chillies
• Juice of 1 Lemon
• 10g Coriander leaves
• Salt to taste
• Cooking oil

METHOD

•   Take Keema in a cooker and add Garlic, Choti elaichi, Badi elaichi, Cloves, Dalchini, Jeera and Chana dal
• Add one glass of water and place the lid
• Cook for 10 minutes
• Open the lid and cook the mixture on high flame to dry up the extra water
• Now grind and blend the mixture properly
• To the obtained fine paste add onions, coriander, green chilly, grated ginger, lemon juice and salt
• Divide the mixture into 10 equal portions and flatten to give them a circular shape
• Heat oil in a pan and cook the kebabs on low flame until brown
• Serve hot with chutney