Lucknowi Shami Kabab

Ingredients:

• Boneless beef 600g
• Chana daal (Split bengal gram) 1 Cup (soaked for 1 hour)
• Pyaz (Onion) 1 medium
• Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
• Sabut lal mirch (Button red chillies) 6-8
• Laung (Cloves) 4-5
• Sabut kali mirch (Black peppercorns) 1 tsp
• Badi elaichi (Black cardamom) 2
• Hari elaichi (Green cardamom) 2
• Darchini (Cinnamon sticks) 2
• Zeera (Cumin seeds) 1 & ½ tsp
• Javitri (Mace) 1
• Tez patta (Bay leaf) 1
• Namak (Salt) 1 & ½ tsp or to taste
• Water 1 & ½ Cup or as required
• Aalo (Potato) boiled 1 medium
• Pyaz (Onion) chopped 1 medium
• Garam masala powder ¼ tsp
• Lal mirch powder (Red chilli powder) 1 tsp or to taste
• Hari mirch (Green chilli) chopped ½ tbs
• Hara dhania (Fresh coriander) chopped handful
• Lemon juice 1 tbs
• Cooking oil 2 tbs

Directions:

In a pot,add beef,split bengal gram,onion,ginger garlic paste,button red chillies,cloves,black peppercorns,black cardamom,green cardamom,cinnamon sticks,cumin seeds,mace,bay leaf,salt,water, mix well & bring it to boil,cover & cook on medium flame until tender (approx. 35-40 minutes).

Discard whole spices then cook on high flame until dries up (2 minutes).

Let it cool down.

In chopper,add boiled mixture,potato & chop well.

Take out in a bowl,add onion,garam masala powder,red chilli powder,green chilli,fresh coriander, lemon juice & mix well.

Wet hand with water,take a mixture (60g) & make kababs of equal sizes (makes 14-16).

In a frying pan,add cooking oil & fry kababs on medium flame from both sides until golden brown.

Serve with chutney.