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TAWA SHAMI KEBAB
  • 250 gms lamb, minced
  • 100 gms dal chana (soaked in water)
  • 1½ tbsp oil
  • khada masala
  • 1 bay leaf
  • 1 stick cinnamon
  • 5 Big cardamom
  • 5-6 small cardamom
  • 10-12 cloves
  • 10-12 black peppercorn (roughly crushed)
  • 5 red chilli, whole
  • 15 garlic cloves
  • 20 gms ginger sliced
  • 20 gms brown onion
  • 2 tsp saffron dissolved
  • ¼ tsp elachi powder
  • kewara few drops
  • 2 tsp chopped coriander
  • ¼ egg (beaten)
  • 15 gms khoya, grated
  • 2 lemons wedge
  • oil to shallow fry
  • 700 ml water
    1. In a pan/cooker, heat 1½ tbsp oil and add khada masala, when it crackles add ginger, garlic, saute for a minute.
    2. Add soaked dal, minced lamb, brown onion, black pepper, red chilli whole, water.
    3. Bring to boil and simmer, keep it covered until the dal is mashed (add more water if required).
    4. When completely dry, remove from fire.
    5. Take bay leaf and a big cardamom. Minced the mixture and add saffron, elaichi powder, kewara, coriander, egg and khoya.
    6. Mix nicely and make small patties.
    7. Shallow fry these patties on tawa and serve with mint chutney & lemon wedge.

     
     

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