SHAMI KABAB
STEPS OF COOKING
- Cook meat with lentil, onions, ginger paste, garlic paste and BQF Shami Kabab Masala in 8-10 cups of water. Bring to boil, Cover and cook on low heat until meat is tender and water is reduced.
- When done about 2 cups of liquid should remain in the pot. Then remove and grind the meat mixture coarsely. Add eggs and knead well. Make about 20 round flat patties.
- Heat oil and shallow / deep fry the kababs evenly on both sides until crispy golden.
- Serving Suggestions : Serve with Plum / Green Chutney.
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