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November 12, 2010

Shami Kabab

Shami Kabab
Shami Kabab


Minced meat without fat 1kg
Split gram washed and soaked in water for 4 hours ½ cup
cinnamon powder ½ teaspoon
garlic cloves 6-8
Ginger ½ inch piece
Coriander and cumin powder 1 tablespoon
Mixed spices 1 teaspoon

Chili powder 1 teaspoon
Black pepper 1 teaspoon
chopped coriander and mint leaves to taste
2 eggs
Juice lemon 1 teaspoon
Chopped onion 2
Oil for frying
Salt to taste


Wash and drain the mince. Mix the split gram, whole spices, a cup of water and salt to taste. Cook until it becomes dry. Remove from the fire and add ginger, garlic, pepper, chili powder, and coriander and cumin powder and grind the mixture into a fine paste and knead into dough. Now add the chopped mint leaves, coriander, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff them with a little onion mixture. Dip the stuffed kababs in the beaten eggs and shallow fry till it golden browns.