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Shami kabab Recipe

     Shami kabab is a popular Pakistani and Indian appetizer made with ground meat, lentils, and spices. It is known for its soft and melt-in-your-mouth texture. Here's a recipe to make Shami kabab:

Ingredients:

1 cup boneless meat (such as beef, lamb, or chicken), finely minced

1/2 cup chana dal (split Bengal gram), soaked for 2 hours and drained

1 small onion, finely chopped

2 green chilies, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon garam masala powder

1/4 cup chopped fresh cilantro

Salt to taste

1 egg, beaten

Oil for frying

Instructions:

In a pressure cooker, add the minced meat, drained chana dal, chopped onion, green chilies, minced garlic, grated ginger, red chili powder, turmeric powder, cumin powder, coriander powder, and salt.

Add enough water to cover the ingredients, close the pressure cooker, and cook for about 15-20 minutes or until the meat and dal are tender. If using a regular pot, cook until the meat and dal are fully cooked and soft.

Once cooked, remove the lid of the pressure cooker and cook the mixture on medium heat, stirring occasionally, until all the moisture evaporates and the mixture becomes dry. This step is important to ensure the kababs hold their shape.

Allow the mixture to cool slightly and then transfer it to a food processor. Pulse the mixture a few times to blend everything together into a smooth paste. You can leave it slightly coarse if desired.

Transfer the mixture to a mixing bowl. Add garam masala powder and chopped cilantro. Mix well to combine.

Take a small portion of the mixture and shape it into a round kabab. Similarly, make round kababs with the remaining mixture.

Dip each kabab into the beaten egg, making sure it is coated on all sides.

Heat oil in a pan for shallow frying or deep frying. Carefully place the kababs in the hot oil and cook until they turn golden brown and crispy on both sides. Flip them gently to ensure even cooking.

Once cooked, remove the kababs from the oil and place them on a paper towel to drain excess oil.

Serve the Shami kababs hot as an appetizer or as a side dish with mint chutney, tamarind chutney, or yogurt dip.

Shami kababs are delicious and flavorful, and they can be enjoyed on their own or used as a filling in wraps or sandwiches. They are a favorite during festive occasions or as a special treat.

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