Shami Kebab
Time of preparation: 30 Minutes
Time of cooking: 40 Minutes (Serves 12)
Ingredients:
| Boneless Beef | 1 kg |
| Channa Daal | 2 cups |
| Bay leaf | 1 |
| Clove | 1 |
| Cinnamon | 2 sticks |
| Black pepper | 4 to 5 |
| Cardamom | 3 to 4 |
| Whole Red Chilli | 3 to 4 |
| Salt | 1 tea spoon |
| Garlic | 3 to 4 cloves |
| Ginger (sliced) | 1 inch |
| Water | 2 cups |
Steps:
| 1. Boil all these ingredients until the lentil and beef is cooked. |
| 2. Dry off the water and grind into a thick paste. |
Ingredients for filling:
| Egg (beaten) | 1 to 2 |
| Green chilli (finely chopped) | 2 to 3 |
| Onion (finely sliced in rings) | 2 medium |
| Lemon Juice | 4 table spoon |
| Raisins | 1 cup |
| Salt | To taste |
Steps for the filling:
| 3. Add the eggs to the paste to help it bind well together. |
| 4. In a small bowl mix the lemon juice, salt, green chilli and onions. |
| 5. Make flat patties of the paste and fill in the onion mixture also add 3 to 4 raisins in each patty and seal it. |
| 6. Deep fry the patties and serve as a side dish or at tea time with mint chutney. |
