Shammi Kabab
Nov. 27th, 2011 12:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
Curries of the World
Mridula Baljekar
serves 5-6
2 onions, finely chopped
250g/9oz lean lamb, boned and cubed
50g/2oz chana dhal or yellow split peas
5ml/1 tsp cumin seeds
5ml/1 tsp garam masala
4-6 fresh green chillies
5cm/2in piece fresh root ginger, grated
175ml/6fl oz/¾ cup water
a few fresh coriander (cilantro) and milt leaves, plus extra coriander (cilantro) sprigs to garnish
juice of 1 lemon
15ml/1 tbsp gram flour (besan)
2 eggs, beaten
vegetable oil, for shallow frying
salt
1 put the seven ingredients and the water into a large pan with salt, and bring to the boil. Simmer, covered, until the meat and dhal are cooked. Remove the lid and continue to cook for a few more minutes, to reduce the excess liquid. Set aside to cool.
2 Transfer the cooled meat and dhal mixture to a food processor or blender and process to a rough paste.
3 Put the paste into a large mixing bowl and add the chopped coriander and mint leaves, lemon juice and gram flour. Knead well with your hands to make sure the ingredients are evenly distributed through the mixture.
4 Divide the mixture into 10-12 even-size portions and use your hands to roll each into a ball, then flatten slightly. Chill for one hour. Dip the kababs in the beaten egg and shallow fry each side until golden brown. Pat dry on kitchen paper and serve hot.
Mridula Baljekar
serves 5-6
2 onions, finely chopped
250g/9oz lean lamb, boned and cubed
50g/2oz chana dhal or yellow split peas
5ml/1 tsp cumin seeds
5ml/1 tsp garam masala
4-6 fresh green chillies
5cm/2in piece fresh root ginger, grated
175ml/6fl oz/¾ cup water
a few fresh coriander (cilantro) and milt leaves, plus extra coriander (cilantro) sprigs to garnish
juice of 1 lemon
15ml/1 tbsp gram flour (besan)
2 eggs, beaten
vegetable oil, for shallow frying
salt
1 put the seven ingredients and the water into a large pan with salt, and bring to the boil. Simmer, covered, until the meat and dhal are cooked. Remove the lid and continue to cook for a few more minutes, to reduce the excess liquid. Set aside to cool.
2 Transfer the cooled meat and dhal mixture to a food processor or blender and process to a rough paste.
3 Put the paste into a large mixing bowl and add the chopped coriander and mint leaves, lemon juice and gram flour. Knead well with your hands to make sure the ingredients are evenly distributed through the mixture.
4 Divide the mixture into 10-12 even-size portions and use your hands to roll each into a ball, then flatten slightly. Chill for one hour. Dip the kababs in the beaten egg and shallow fry each side until golden brown. Pat dry on kitchen paper and serve hot.