Shami Kabab

Ingredients		Method
2 ½ kg minced meat 2 tea spoon full coriander powder (dhania), 2 ½ tea spoon full salt, 2 cups water, 2 medium sized onion 1 ½ garlic, (lehsan) 2 ½ inch ginger(adrak) 2 table spoon red chili flakes. (kuTi hui laal mirch) 2 table spoon whole black pepper corns (sabat kali mirch) 1 ½ finger size cinnamon (daar chini) 3 black cardamoms (kali/bari illaichi) 20-22 cloves (laung) split gram lentils (Daal chana)a little more than3/4 kg for 2 ½ kg mince meat(2&1/2 kg qeema main 3pao say thori si ziada daal dalain) Green coriander(hara dhania) – 1 bunch about a handful of mint leaves (aik muThi podina kay pattay) green chilies 5 (hari mirchain) 2 medium size onion (to be chopped with coriander, mint and green chilies) egg for dipping kababs		First grind black pepper corns, cinnamon sticks, black cardamoms & cloves (sabat garam masala) in a grinder. every thing together just open up the black cardamoms and leave their cover with them. In the pressure cooker put minced meat,flaked chilies,coriander powder, salt, water, 2 onions(cut in four pieces), garlic and ginger. Now add gram lentil(chana daal) to the cooker on top of minced meat. Cook under pressure without mixing the daal with minced meat, for 3-4 min. Then open the cooker and mix it, cook under pressure for a minute or 2. Then open and check if there is still some water cook it till the water is dried. Chop green chilies, fresh mint and coriander leaves and 2 medium sized onions all together in a chopper. Now chop these along with the cooked mince and gram lentil;add bit by bit with your mince in chopper till its smoothly mixed. Make kebabs. For frying them, put a little oil on the griddle (tawa), dip the kababs in the egg and put them on the griddle. Fry them till they get golden in color. IMPORTANT NOTES: The ratio of gram lentil for 1 kg mince is 375 grams. After adding lentil to the mince don’t mix because if you will mix the split gram lentil will stick to the bottom of the pot and burn. Taste the prepared mince before making kebabs to add more chilies and salt to your taste. Sometimes the kabab get scattered while frying so the TIP (TOTKA) for that is to move the kababs quickly to the area of girdle(tawa) without oil. They can easily be frozen for a long time and the taste will stay good.