Shami Kebab

This is manoj `s recipe :) I have tried making like him but his kebab`s were melt in the mouth .

Thanks Manoj for this nice recipe .

Ingredients :

Lamb meat boneless - 500 gms ( bite size ),

Chana Dal - 350 gms ( soaked overnight ),

Ginger paste - 1 tsp ,

Garlic paste - 1 tsp ,

Onion - 4 ( big - chopped ),

Turmeric pwd - 1/2 tsp ,

Red chilli - 2 to 4 or according to your taste( whole ),

Green chilli - 2 to 4 according to your taste ( whole ),

Cloves -  1 tsp ,

Black cumin  seeds or shah jeera - 1 tsp ,

Small cardamom - 15 ( i have put whole you can use the seeds only ),

Black pepper pwd - 2 tsp ( i have used whole ),

Cinnamon stick - 2 inch broken into 1/2 inch ,

Mint and green corriander  leaves - 1/2 cup each - chopped ,

Salt to taste .

Ghee to shallow fry .
NOTE  I have made this dish according to the recipe given, as large amount of chilli is used.( 15 Green and 15 red chilli)
But my recommendation is that use just few chilli or  according to your taste.

Method :

Drain the water from the soaked dal .

Take a cooker and put all the above ingredients -Soaked dal ,Small chunks of meat ,ginger garlic paste ,chopped onion ,red chilli ,green chilli ,turmeric pwd ,cloves ,cinnamon ,black cumin ,small caradamom ,chopped mint and corriander leaves and salt .

Close the lid and put the heat on high .

As the cooker gives one whisle lower the heat and let it simmer .

Wait for the cooker to give 5 to 6 whisle in low heat .

Close the gas .

Wait for the cooker to cool  . ( 15 minutes ).

When you open the lid , you can discard  all the whole red chilli squeezing its juice .( I discarded half the red chillies only, as i wanted my kebab to be hot .

Transfer the contents  of the cooker to a kadhai to dry the kebab mix .

Raise the heat to medium to low and  dry the mix using a laddle to crush the mixture to a smooth paste like texture . It will take 10 to 15  depending upon your consistency .You can raise the heat to high if your texture is smooth and you only need to dry .I had to crush in slow heat to make the texture right .

Taste salt and if you see any spices  which have  not crushed you can discard it .

Close the gas when the kebab is dry and the mixture  is binding .

Leave to cool

As the kebab cools the mixture will become more firm .

Make small balls and flatten them and round the edges .

Take a non stick pan and pour ghee to shallow fry the kebabs in low heat .

Turn sides so that both the sides are evenly fried .

The heat has to be low .

Serve the kebabs with salad and mint raita .

Makes 28 kebabs .