Shaami Kebabs

These kebabs are reminiscent of my gran.  She used to cook the meat in an open vessel and used the sil-batta to grind it..no mixers and grinders for her.  Though I use the same ingredients, I feel the kebabs we make with mixers and pressure cooker don't measure up to hers.

Shami Kebabs:

Ingredients:

500 g kheema (minced meat)

150 g chana dal (soaked for 6 hours at least)

1/4 inch piece of cinnamon

6 green chillies

2 inch piece of fresh coconut, chopped (optional) 

5 cloves

A small bunch of coriander (chopped roughly)

1 egg beaten

salt

Oil for frying

Method:

Pressure cook the minced meat, chana dal, cinnamon, cloves, coriander, coconut (optional) and green chillies with 3 cups of water for 4 whistles.

Grind the mixture to a fine paste.  Add the beaten egg, salt to taste, and mix well.  Make 2 inch patties and shallow fry till golden brown on both sides.  Serve garnished with onion rings and lemon wedges.