Shami Kabab

Ingredients:

For the Kabab:

• 500g boneless beef or mutton (finely minced or ground)
• 1 medium onion (finely chopped)
• 2-3 green chilies (finely chopped)
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp ground black pepper
• 1 egg (optional, for binding)
• Salt to taste
• Fresh coriander leaves (chopped, for garnish)
• 2 tbsp oil (for cooking)
• 1 tbsp lemon juice

For Cooking the Meat:

• 2 cups water
• 1 bay leaf
• 4-5 cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 1-2 dried red chilies (optional, for flavor)

For Shallow Frying:

• Oil or ghee for shallow frying

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Instructions:

1. Cook the Meat:

1. In a large pot, add the minced meat, water, bay leaf, cloves, cardamom, cinnamon, dried red chilies (if using), and salt.
2. Bring the mixture to a boil and then lower the heat. Let it cook for 40-50 minutes or until the meat becomes tender and most of the water evaporates.
3. Once the meat is tender, remove it from the heat. Let it cool down, then shred or mash the meat with a fork, ensuring it's finely broken up (it should have a slightly coarse texture).

2. Prepare the Meat Mixture:

1. In a frying pan, heat 2 tbsp of oil. Add the chopped onions and sauté until they become golden brown.
2. Add the ginger-garlic paste and green chilies, and cook for another 1-2 minutes.
3. Stir in the turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and black pepper. Cook the mixture until it becomes aromatic (about 2 minutes).
4. Add the shredded cooked meat to the pan, mixing it thoroughly with the spice mixture. Cook for another 3-4 minutes until well combined.
5. Remove from heat and let the mixture cool slightly.
6. Once cooled, add lemon juice and chopped fresh coriander leaves to the mixture. If the mixture is too dry, you can add a beaten egg to help bind it together.

3. Shape the Kababs:

1. Take small portions of the meat mixture and shape them into round or oval patties, about 2-3 inches in diameter.
2. Press lightly on the patties to flatten them slightly.

4. Shallow Fry the Kababs:

1. Heat oil or ghee in a frying pan over medium heat.
2. Once the oil is hot, gently place the shaped patties into the pan. Fry in batches, making sure not to overcrowd the pan.
3. Fry each side for about 3-4 minutes, or until golden brown and crispy.
4. Remove the kababs from the pan and place them on paper towels to drain excess oil.

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Serve:

Serve the Shami Kababs hot with naan, paratha, or a side of chutney and fresh salad.

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Nutritional Values (per serving, assuming 4 servings):

• Calories: ~250-300 kcal (per 2 kababs)
• Protein: ~20-25g (from meat)
• Carbohydrates: ~5-10g (from spices and optional flour/egg)
• Fat: ~18-20g (from meat and oil used for frying)
• Fiber: ~1-2g
• Sodium: ~500-600mg (depends on salt and any added chutney)