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Shami kababRecipe for less spicy Shami Kabab Ingredients we will require for this dish: Minced mutton (khima) : . . . . . . 1/2 kg Onion (pyaj) : . . . . . . . . . . . . . two Bengal gram (chana dal) : . . 1 table spoon Ginger paste (adrak) : . . .1/2 table spoon Cumin powder (jeera) : . . . 1/2 tea spoon Red chili powder (lal mirchi) : 1/2 tea spoon Black pepper powder (mari) : 1/2 tea spoon Cardamom and clove (elaichi and lavang) : 2 to 3 Coriander leaves (hara dhania) Salt (namak) to taste Eggs : . . . . . . . . . . two Oil for frying Cook minced mutton in 3/4 cup of water with all ingredients. Now grind this cooked mince to make a thick paste. Make small flat and round kababs and dip it in egg. Shallow fry in a non stick pan with little oil. Serve with lemon and mint or green chutney. Recipe for hot and spicy Shami Kabab Ingredients we will require for this dish: Minced mutton (khima) : . . . . . 1/2 kg Onion (pyaj) : . . . . . . . . . . . . . two Bengal gram (chana dal) : 1 table spoon Ginger paste (adrak) : 3/4 table spoon Cumin powder (jeera) : 1/2 tea spoon Red chili powder (lal mirchi) : 1 tea spoon Green chili (hari mirchi) : . . . one Black pepper powder (mari) : 1 tea spoon Cardamom and clove (elaichi and lavang) : 2 to 3 Garam masala powder : 1/2 tea spoon Coriander leaves (hara dhania) Salt (namak) to taste Eggs : . . . . . . . . two Oil for frying Cook minced mutton in 3/4 cup of water and two table spoon oil with all ingredients. Now grind this cooked mince to make a thick paste. Make small flat and round kababs and dip it in egg. Shallow fry in a non stick pan with oil. Serve Shami kabab with lemon and mint or green chutney.
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