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Shami Kabab |
Ingredients
1/2 kilo boneless beef cut into small pieces
Salt according to taste
1 cup presoaked
dal channa
8-10
Whole dried red chilies
10 whole
black pepper
6
cloves
1 bari
illaichi
1/2tsp
zeera
1 stick of
cinnamon
2-3
green chilies
1/2 a bunch of fresh
dhuniya
leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp
ginger
paste
Instructions
In a pot put with meat, salt, red chilies, chopped onion, black pepper, cloves,
bari illaichi, zeera, cinnamon, ginger and 3-4 glasses of water and leave to
tenderize on low-medium flame.
Meanwhile boil the dal separately until soft.
When the meat has softened and water is dried completely add the dal and mix
together.
Remove from heat and let cool.
Grind and add green chilies, egg, and fresh dhuniya.
Form into kababs and fry.
If you want to store them then arrange the formed kababs on a plate or tray
without overlapping and put in a freezer for an hour.
Then remove and put in any bag or box in which you want to keep.
Freeze until needed.
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