Shami kebabs

Shami kebabs

Moslem

By
From
South East Asian Food

Ingredients

Quantity Ingredient
125g channa dhall
1/2 tablespoon cumin seeds
4 cardamom pods
5 cloves
2.5cm stick cinnamon
2 brown onions, chopped
4 garlic cloves, smashed and chopped
2cm piece fresh ginger
300-500g finely minced meat with no fat
salt
pepper
1 egg
a handful mint leaves and coriander leaves, finely chopped
oil, for deep-frying

Method

  1. Wash the dhall and soak them for 2 hours in water. Drain and pick over. Cover with water in a saucepan and boil until they are soft – about 45 minutes to l hour. Drain well. Grind the dried spices to a powder in a coffee grinder and keep aside. Mash the onions, garlic and ginger to a paste. Add the minced meat, the paste and the dried spices to the dhall, stir together and cook without adding any water or oil until the meat is cooked and the mixture hashed and dry.
  2. Cool the cooked mixture, then in a mortar or a food processor attachment pound to a fine paste or forcemeat, adding salt and pepper to taste. Beat the egg and mix it, the forcemeat, the mint and coriander together well. Shape the mixture into cutlets and deep-fry in the oil until golden brown. Serve with chutney, lemon twists and salad.
Tags:
SBS
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