Shammi kabab Recipe
1 kg beef or lamb meat boneless
3 tsk garam masala
3 msk ginger garlic paste
2 onions
1.5 tsk chili
2.5 tsk salt
Cover the meat with water. Add the above ingredients and let cook on medium flame for 2-2 1/2 or sometimes 3-4 hours.
Meanwhile boil on medium heat on a separate pot.
300 g channe ki daal
Add the daal into the pot and mash the daal and meat with a masher. Let cool for 4 hours or overnight in the fridge.
Add the following:
1 kg beef or lamb meat boneless
3 tsk garam masala
3 msk ginger garlic paste
2 onions
1.5 tsk chili
2.5 tsk salt
Cover the meat with water. Add the above ingredients and let cook on medium flame for 2-2 1/2 or sometimes 3-4 hours.
Meanwhile boil on medium heat on a separate pot.
300 g channe ki daal
Add the daal into the pot and mash the daal and meat with a masher. Let cool for 4 hours or overnight in the fridge.
Add the following:
Onion acc to taste
2 dl fresh coriander chopped
7 - 9 fresh green chilies thinely sliced/chopped
3-4 turkish paprika (optional)
2 msk ginger chopped bareek not paste
2 eggs (uncooked only if needed)
You can chop fresh green chilies, turkish paprika, ginger in the chopping machine. Should not become paste, should remain chopped.
Mash and mix with masher for about 30 mins.
Make round shapes and store in the freezer.
2 dl fresh coriander chopped
7 - 9 fresh green chilies thinely sliced/chopped
3-4 turkish paprika (optional)
2 msk ginger chopped bareek not paste
2 eggs (uncooked only if needed)
You can chop fresh green chilies, turkish paprika, ginger in the chopping machine. Should not become paste, should remain chopped.
Mash and mix with masher for about 30 mins.
Make round shapes and store in the freezer.
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