Ingredients:
- Beef minced: Half kg
- Yellow lentil (Chana Daal): Half cup
- Onion: 1 small
- Garlic cloves: 5 (crushed)
- Ginger: 1 tbsp (heaped)
- Green chilies: 3 large
- Red chili powder: 1 tsp
- Salt: 1 tsp
- Cumin seeds: 1 tsp
- Whole black cardamon: 1
- Whole black pepper: 5
- Whole cloves: 5
- Cinnamon stick: 1
- Fenugreek leaves: 1 tbsp
- Coriander leaves: one handful
- Garam masala (mixed spices): 1 tbsp
- Eggs : 2 (beaten)
- Oil: 1 tbsp
Directions:
- Heat oil in a pan and add onion into it until golden brown.
- Add garlic, ginger and cumin seeds into it and stir continuously.
- Add beef minced into it and stir it on a high flame for 5 minutes.
- Add all the dry ingredients with two green chilies into it.
- Cover it on a low flame for one and half hour with one glass of water.
- After that increase the flame, take out the black cardamom, cinnamon stick, and if you find the whole cloves and whole black pepper.
- Dry all excess water by stirring continuously and mashing it with a wooden stick (normally we use to mince garlic cloves).
- Switch off the heat and add one green chili, fresh coriander and garam masala into it. Mix well with hands.
- Add half of the beaten eggs and mix well with hands.
- Make small balls and press them to form a round shape.
- Heat 2 tbsp of oil in a non-stick pan.
- Take other half of beaten eggs and coat each Shammi kebab with egg and fry it gently.
- Take them out on an absorbing paper and serve hot with mint chutney.
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