Shami kababs
1/2 kg mutton mince ( mince should be dry)
1/2 cup chana dal
1/2 ” ginger stick
1 onion chopped
1 badi elaichi (seeds only)
3 pieces laung ( cloves)
1/2 tsp peppercorns
2 tez patta ( bay leaves)
whole red chilli (to taste)
salt to taste
Put all ingredients to boil with 1/4 cup of water. Give it 10 minutes in the pressure cooker. Once done let it cool down.If there is some water left , open cook it till dry. If paste is not thick enough the kababs will break.
Grind to a paste in food processor. Add finely chopped onions, green coriander and green chillies to the mix.
Make kabab shaped cutlets out of it and shallow fry.
The trick in frying is very slow heat and a little oil at a time only