Shami Kababs:
Ingredients
2 pounds lamb mince
2 pounds chicken mince
1/4 cup khus khus,
8 cloves
1 large stick of cinnamon crushed
5-6 green elaichi pods seeded
2 tablespoons of whole black pepper
4-5 whole red chilies
7-8 cloves of garlic
1 two inch piece of ginger
1/4 cup of chick peas (daria)
3 green chilies
1 onion cut in 4 pieces
2 egg whites (vegetarians can omit egg whites and add 2 tsp of besan flour to mix)
3 tablespoons of yoghurt
2-3 tablespoons of oil
Salt as needed
For the filling: Mix in a bowl 1 very finely chopped onion, 1/2 bunch chopped kothmir and few sprigs of finely chopped mint leaves
-
Method:
In a large non-stick pan heat 1 tblsp of oil and add the lamb and chicken mince and all the above ingredients.
-
Let cook until all the liquid evaporates. Let the dish cool.
-
Blend the cooked mixture in a Cuisinart blender with the yoghurt until a thick smooth mixture.
-
Taste for spiciness and salt.
-
Empty contents in a large glass bowl.
-
Make round balls, flatten in your palm and spoon in a tiny bit of the onion, kothmir and mint mixture and make a round again and flatten into a pattie as in the picture above.
-
Heat a non stick pan and put a few drops of oil until hot and drop each Pattie dipped in egg white (on medium heat) until both sides brown.
-
Garnish with lemon juice and onion rounds and serve.
