Shami Kabab

Ingredients

For the Kabab

• 500 g mince (keema) or bone-in pieces
• 100 g chana daal, soaked 15 minutes
• 1 onion, roughly chopped
• 1 tbsp ginger-garlic paste (heaped)
• 1 tsp red chilli powder or flakes
• ¼ tsp coriander powder
• ¼ tsp cumin powder
• 1 tsp salt
• 1 tsp mango powder or lemon juice
• 2 tsp garam masala powder
• 2–3 bay leaves · ½ cup water

Green Masala (filling)

• 1 onion, finely chopped
• 2–3 green chillies, finely chopped
• Mint and coriander leaves, chopped

Method

1. Place everything except mango powder and green masala in a pressure cooker with ½ cup water. Mix well.

2. Cook on high until first whistle, then simmer for 15 minutes. Open the cooker and dry off any excess water over high heat. Let cool.

3. Grind the mixture until smooth. Add mango powder and adjust salt. Mix in the green masala.

4. Shape into flat round patties. Dust lightly with wheat flour (optional).

5. Shallow fry until crisp and golden on both sides, or freeze for later.