Ingredients

• 1/2 kg - minced meat
• 2 - eggs, beaten
• 6 tbsp - gram dal
• 6 tbsp - oil
• 2 tsp - cumin seeds
• 5 - cloves
• 6 - green cardamoms
• 2 - onions, finely chopped
• 15 cloves - garlic, coarsely pounded
• 2.5 " piece - ginger, coarsely pounded
• 8 - green chillies, finely chopped
• 1/2 tsp - turmeric powder
• 3 tsp - red chilli powder
• 4 tsp - coriander powder
• 1 handful - coriander leaves, finely chopped
• Oil for shallow frying
• salt.

How to Make Shammi Kebab

• Clean and wash the keema.
• Wash and soak the gram dal in water for about 30 minutes.
• Heat 6 tbsp oil in a heavy bottom vessel, add cumin seeds, cardamoms and cloves and saute for a couple of seconds.
• Add finely chopped onions, garlic, ginger and green chillies.
• Saute on a low flame till onions turn translucent.
• Add the washed keema, gram dal (water drained out), turmeric powder and salt.
• Mix well.
• Cook after covering with a lid that has some water on top of it, so that the keema does not stick to the bottom of the vessel.
• Cook on a low flame, stirring at regular intervals till the keema and the dal become tender and the water dries up.
• Add red chilli powder, coriander powder and coriander leaves.
• Saute for a few minutes.
• Add in the beaten eggs and mix well.
• Heat oil on a tawa.
• Make round thick tikki-like kebabs and shallow fry them on a slow flame till golden on both sides.
• Serve.