Frozen Shami Kabab

Name: Frozen Shami Kabab
Total time: 3600 s
Yield: 20 Kababs
Cuisine: Pakistani
Ingredients: 500 gram boneless meat, (gosht bagair haddi); 2 tablespoons oil; 125 gram or ½ cup split chickpea, (chana ki dal, soaked); 125 gram or ½ cup red lentil, (masoor dal); 1 potato, peeled and cut into large chunk; 1/2 cup mint leaves,,packed; 8-12 small green chilli; 1 inch ginger, chopped (Adrak); 6 clove garlic, chopped (lahsun); 6 round red chili,,8 if you like spicy; 5 clove laung; 1 inch cinnamon, (dar cheeni); 1 black cardamom, (bari elaichi); 1 tablespoon coriander, (dhanya); 1 teaspoon cumin, (sabut zeera); 1/2 teaspoon turmeric, (haldi); 1 cup water; 1 teaspoon salt; 2 tablespoon chopped fresh coriander, (hara dhanya); 1 large onion, chopped (piyaz); eggs, to fry; oil, to fry

Uft @uft_1996

Haripur, Pakistan 🇵🇰

A must have recipe of Ramadan.Its better to make and freeze those kababs and later you can simply fry and serve them
#joy

Uft @uft_1996

Haripur, Pakistan 🇵🇰

A must have recipe of Ramadan.Its better to make and freeze those kababs and later you can simply fry and serve them
#joy

Saved

Ingredients

1 hr

20 Kababs

500 gramboneless meat, (gosht bagair haddi)
2 tablespoonsoil
125 gramor ½ cup split chickpea, (chana ki dal, soaked)
125 gramor ½ cup red lentil, (masoor dal)
1potato, peeled and cut into large chunk
1/2 cupmint leaves,,packed
8-12small green chilli
1 inchginger, chopped (Adrak)
6 clovegarlic, chopped (lahsun)
6round red chili,,8 if you like spicy
5 clovelaung
1 inchcinnamon, (dar cheeni)
1black cardamom, (bari elaichi)
1 tablespooncoriander, (dhanya)
1 teaspooncumin, (sabut zeera)
1/2 teaspoonturmeric, (haldi)
1 cupwater
1 teaspoonsalt
2 tablespoonchopped fresh coriander, (hara dhanya)
1large onion, chopped (piyaz)
eggs, to fry
oil, to fry

Saved

Steps

1 hr

1

In a pot take all ingredient of preparing kabab and spices. Mix well and cook for 30-40 minutes until meat is tender and daal is soft and mushy.
2

Burn all excess water with constant stirring. This step is important, there should be no water in daal.
3

Let the mixture cool. Remove cinnamon stick and black cardamom from mixture and discard.
4

Then in a chopper make a smooth mixture of dal and meat.
5

In a large dish take kabab mixture, fresh coriander and onion. Mix well.
6

Make disc shaped kabab peti from the mixture.
7

You can freeze them for the whole month.
8

When needed take them out, no need to de frost them otherwise they will break.
9

Dip them in beaten egg and shallow fry them in oil until golden brown. Serve with chutney and Ketchup in Iftaar.