KHEEMA
SHAMMI KABAB (MINCED LAMB KABAB)
These are India's most popular kababs of Mughal origin.
Minced lamb - 250 gm.
Bengal gram - 1/4 cup.
Egg - 1 no.
Mint leaves(chopped)- a few
sprigs.
Coriander leaves (chopped)- a
few sprigs.
Green chilies -4nos.(chopped)
Chili powder - 1 tspn.
Grated coconut - 1 tspn.
Garam-masala - 1/2 tspn.
Cumin seeds - 1/4 tspn.
Curry leaves - a few.
Turmeric powder - a pinch.
Oil for deep frying.
Salt to taste.
Mix lentils, mint, coriander,
curry leaves, green chilies,
chili powder, turmeric powder, red chilies and cumin seed. Add 2 cups of water to minced lamb and
cook on medium heat till done and water evaporates completely.
Remove from fire and set aside to cool. Combine minced lamb and mixture of lentils and masala and
grind to fine paste without
adding water. Beat egg and add to the paste. Mix well. Divide into lemon-sized balls, flatten with palm and deep fry. Serve hot with
mint chutney.
Time taken
-- 45 min.
Serves -- 4.
