Wednesday, July 21, 2010

Shami Kabab

2 lbs Steak
1/2 cup chana daal
1 large onion sliced
3 tsp Ginger/Garlic
1 tsp whole pepper
2 sticks cinamom
3 cloves
2 black elachi
2 whole red pepper
Salt to taste
1-2 Eggs


Add all the ingredients to the steaks and add 3-4 cups of water to it.


Let it cook on medium heat until meat is tender.


Dry up all the water so its becomes lumpy.

Now let it cool. Transfer the meat into the food processor little by little and make it all smooth and even.




Take out any spices that did not blend in.
Add 1-2 Eggs and check for salt and add now if needed.



Mix in the eggs well so there is no shine left.


Now line a tray with cling wrap.


Make kababs in your palms using both hands.


Arrange them in a tray.


Add another piece of cling wrap in between layers.




Freeze for a few hour. Once hard, store them into ziplock bags or air-tight freezer containers.

To serve, take oil into a frying pan and shallow fry on both sides until a nice brownish color. Serve with ketchup or any other chutney.



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