Split Chickpea lentil [Chana dal]also called Bengal gram
Onion 1 bigchopped into big chunks
Garlic cloves 15-20
Ginger 1 tablespoongrated
Coriander Seeds 2 tablespoons
Cumin Seeds 1 tablespoon
Salt 1/2 teaspooncan be adjusted later
Turmeric powder 1/2 teaspoon
Red chili powder 1/2 teaspoon
Bay leaf 1
Cloves5-6
Black cardamoms 2
Star anise 1
Green cardamoms 2
Cinnamon stick - 2 inch
Black peppercorns 7-8
Water as needed to cover the meat
Green chilies chopped 3-4
Egg 1large
Instructions
Soak the chickpea lentil in plain water over night. Next day wash it and strain the water.
In a pressure cooker, add beef/mutton cubes, onion, garlic, ginger, coriander seeds, cumin seeds, salt, red chili powder, turmeric powder, bay leaf, cloves, black and green cardamoms, star anise, cinnamon, black peppercorns and chickpeas lentil.
Add enough water to cover the meat.
Bring to a boil and then put on pressure for 20-25 minutes.
Release the pressure and evaporate the remaining liquid by cooking the mixture without pressure.
Keep cooking and stirring to avoid burning. Mixture is ready when it leaves the pot and clings together.
Immediately mash the mixture with a potato masher or a simple fork. Mashing will result in resha (meat flakes) formation. If you do not want resha in your shami kabab then simple grind it into a fine paste.
Allow to cool slightly and then add chopped green chilies as per your liking.
Add 1 egg and mix.
Shape into small discs (kababs). Layer the kababs in an airtight container and cover with a parchment paper, repeat.
Cover the container with lid and freeze for up to 3 months.
To cook the kababs, take them out straight form the freezer and shallow fry.