STEPS OF COOKING
- Cook 1kg (2.2lbs) small cubes of boneless meat with 1 cup (200g) Daal Chana/ Split yellow lentil, 3 medium (250g) chopped onions, 1 tbsp. ginger paste, 2 tbsp. garlic paste and 1 packet Shan Shami Kabab Mix 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 1-2 whisked eggs and knead well. Make about 20 round flat patties.
- Heat 2-3 cups (500ml) cooking oil and shallow/deep fry the kababs evenly on both sides until crispy golden.
Serving suggestion: Serve with Shan Plum / BBQ / Green Chutney.
