Shaami Kabab

Ingredients

• Bengal Gram, split and husked (Channa Daal) 1 cup (180 g)
• Mutton/Lamb/Beef, minced 3 cups (750 g), weighed after de-boning
• Garlic, chopped 1 tbsp
• Ginger, chopped 1 tbsp
• Pepper corns (Sabut Kali Mirch) 8
• Black Cardamom (Moti Elaichi), seeds only 1 tsp
• Cloves (Laung) 6
• Mace (Javitri), broken petals ¼ tsp
• Salt 1 tbsp or to taste
• Onions, chopped ½ cup
• Coriander leaves (Hara Dhania), chopped 1 heaped tbsp
• Green chillies, finely chopped 1 tbsp or to taste
• Oil for deep frying
• Onion rings and lemon wedges for garnishing

Preparation

• Place meat, gram, garlic, ginger, pepper corns, cardamoms, cloves, mace, salt and about 3 cups water in a saucepan.

• Cook over high heat to bring to a boil, and then lower the heat and simmer, covered, till the meat and gram are cooked through.

• When cool enough to handle, grind the mixture into dough like paste.

• Mix the onion, coriander, and green chillies into the mixture, and refrigerate, covered, for about an hour.

• Shape into small, flat rounds and deep fry till crisp and brown.

• Drain over absorbent paper and serve, garnished with the lemon and onions, along with a chutney.