Shammi Kabob

Recipe Ingredients

1 lb	454g / 16oz	Meat* - minced
2 tablespoons	30ml	Bengal gram (chana)
2 tablespoons	30ml	Onion - chopped (small)
1		Ginger - chopped
6		Garlic - chopped
3		Red chili (or 1 tsp powder)
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
1/2 teaspoon	2.5ml	Turmeric powder
4		Chopped green chili
4		Cardamom
1		Cinnamon stick
8		Cloves
1/2 teaspoon	2.5ml	Nutmeg powder
4		Flakes mace
3		Bay leaf
8		Peppercorns
1 1/2 teaspoons	7.5ml	Salt
12		Almond
1 cup	237ml	Water
4		Cilantro
3		Chopped green chili
1		Egg (large)

Recipe Instructions

* lamb, beef, goat

Minced meat with oriental spices makes a great snack item

1. Put all the ingredients from meat to water in pressure cooker and cook until 5 or 6 whistles. Else you can also cook in a pan for about 25 to 30 minutes till well done. Ensure that the meat mixture is not too dry and not too watery.

2. Cool and remove and grind the mixture to a fine paste in an electric grinder. Check that the mixture is just about dry before removing from the pressure cooker. If you find too much watery then cook without lid for a few minutes till the meat mixture is little dry.

3. Mix chopped cilantro/green coriander leaves, green chili chopped and one egg with the meat mixture.

4. Take a handful of the mashed meat and make into round shape and then flatten each ball in the palm of your hand.

5. Heat one table spoon oil in a flat pan and fry each of the kabobs in reduced heat turning a few times till both sides are light brown.

6. Serve hot garnished with onion rings and lemon slice.

Source:
The Caribbean Pantry Cookbook"

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