Shammi Kebab

• Add a tablespoon of oil into a hot pan. Add 1 teaspoon of caraway seeds (shahjeera) and let it splutter
• Add a 1 large chopped onion
• To the onions add salt to taste & mix well
• When the onions are lightly brown, add 1 table spoon of ginger & garlic paste
• Add 3 chopped green chilies, mix well and cook until the ginger & garlic paste blends into the onion and the raw flavor goes away
• Add 1 bunch of chopped mint leaves and mix well
• Add 2.2 lbs (1kg) cubes of boneless meat
• Mix well to combine all ingredients. Cover it and cook till the meat is tender
• Boil the soaked split chickpea (chana dal) in water in an open pan, for about 20 mins or until the grain becomes lightly soft when crushed with fingers
• Once the mutton is cooked and tender, remove the lid and simmer until the moisture evaporates
• Add 1/2 bunch of chopped coriander/parsley/cilantro
• Add 1 teaspoon of red chili powder/paprika
• Add 1 teaspoon of ground garam masala
• Drain the water from the cooked split chickpea (chana dal) and add it to the cooked mutton
• Mix well and cook until the remaining moisture evaporates. Cool it down in open air
• Grind to a coarse fibrous consistency and NOT a paste
• Add an egg and combine well (optional)
• Make even sized meatballs (size of your choice) I like it big
• Press the meatball flat to the center and add some chopped onions (optional but recommended)
• Gently fold in the meat from the sides to conceal the onions completely
• Shape it into a patty, similar to that of a burger meat patty
• Patties should be thick and fuller & not thin
• Shallow fry each patty with 1/4 teaspoon of oil on medium-high flame\
• Shallow fry until brown on both sides. (refer to photos for color)

Serve with gluten-free buckwheat roti wrapped and veggies of your choice and along with dairy-free cashew cheese.

Shammi Kebab tastes best as is, with a mint dip.