Tasty Shammi Kebab Recipe

Ingredients:

Onions – 2, finely chopped
Lean Lamb – 250 gms, boned and cubed
Chana Dal – 1/4 cup
Cumin Seeds – 1 tsp
Garam Masala – 1 tsp
Green Chillies – 4 to 6
Fresh Root Ginger – 2 inch piece, grated
Water – 3/4 cup
Fresh Coriander Leaves – few, chopped, to garnish
Mint Leaves – few, chopped, to garnish
Coriander Sprigs – to garnish
Gram Flour – 1 tblsp
Eggs – 2, beaten
Vegetable Oil – for shallow frying
Salt to taste

Method:

1. Put the first seven ingredients and the water into a large pan with salt and bring to the boil. Simmer covered, until the meat and dal are cooked. Remove the lid and continue to cook for a few more minutes to reduce the excess liquid. Set aside to cool.
2. Transfer the cooled meat mixture to a food processor and process well until the mixture becomes a rough, gritty paste.
3. Put the paste into a large mixing bowl and add the chopped coriander and mint leaves, lemon juice and gram flour. Knead well for a good couple of minutes, to ensure that all ingredients are evenly distributed through the mixture and any excess liquid has been thoroughly absorbed. When the colour appears even throughout and the mixture has taken on a semi-solid, sticky rather than powdery consistency, the kebabs are ready for shaping into portions.
4. Divide the mixture into 10-12 equal portions and roll each into a ball, then flatten slightly. Chill for 1 hour.
5. Dip the kebabs in the beaten egg and shallow fry each side until golden brown.
6. Pat dry and serve hot.