Shammi Kabab

Ingredients:
1/2 kg - kheema (minced meat)
2 - eggs (beaten)
6 tbsp - gram dal
6 tbsp - oil
2 tsp - cumin seeds
4 to 5 - cloves
6 - green cardamoms
2 - onions (finely chopped)
15 cloves - garlic (coarsely pounded)
2'' piece - ginger (coarsely pounded)
6 to 8 - green chillies (finely chopped)
1/2 tsp - turmeric powder
3 tsp - red chilli powder
3 to 4 tsp - coriander powder
a handful of coriander leaves (finely chopped)
oil for shallow frying
salt to taste
 
 Method:
Clean and wash the kheema.
Wash and soak the gram dal in water for about 30 minutes.
Heat 6 tbsp oil in a heavy bottom vessel, add cumin seeds, cardamoms and cloves and saute for a couple of seconds.
Add finely chopped onions, garlic, ginger and green chillies.
Saute on a low flame till onions turn transparent.
Add the washed kheema, gram dal (water drained out), turmeric powder and salt to taste.
Mix well.
Cook after covering with a lid that has some water on top of it, so that the kheema does not stick to the bottom of

the vessel.
Cook on a low flame, stirring at regular intervals till the kheema and the dal become tender and the water dries up.
Add red chilli powder, coriander powder and coriander leaves.
Saute for a few minutes.
Add in the beaten eggs and mix well.
Heat oil on a tawa.
Make round thick tikki-like kebabs and shallow fry them on a slow flame till golden on both sides.
Serve hot with onion kachumbar and mint green chutney.