SHAMI KABABS (serves 8)
Ingredients:
1 lb mince of lamb (keema)
1/4 cup yellow split peas (soaked for 15 minutes in water and drained)
1 onion (sliced)
1 tbsp finely chopped garlic
2 inch/5cm piece ginger chopped
2 tsp coriander seeds
1 tsp cumin seeds
2 green cardamom
½ inch/1 cm stick cinnamon
1 bay leaf
4-6 peppercorns
2-3 dry, whole red chilies
salt to taste
Method:
Wash the mince. Check that all the water is drained out well.
Add all the ingredients to the mince.
Grind the mince either on stone grinder or in a food processor till smooth without adding any water.
To prepare kababs make tiny balls. Flatten them into small discs. Shallow fry in a non stick pan on medium heat, till brown on both sides.
