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CHUTNEY BHARAY SHAAMI KABAB
(by MARIUM HAMID
from ARKANSAS, USA)
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Ingredients:
• BEEF (CUT INTO CUBES) 1/2 kg
• GRAM LENTILS 1 cup
• EGG WHITES 2
• BLACK CARDAMOM 3
• BLACK PEPPER 4
• GARLIC 6 cloves
• GINGER 1 piece
• BLACK CUMIN 1 tsp
• WHITE CUMIN 1 tsp
• WHOLE CORIANDER 1 tsp
• YOGURT 1 tbsp
• RICE FLOUR 2 tbsp
• SALT to taste
• FOR CHUTNEY
• CORIANDER LEAVES 1 bunch
• ONION CHOPPED 1
• LEMON 2
• RED CHILIES 3
• GREEN CHILIES 6
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Method:
In a pan put together ½ kg meat, 1 cup gram lentils, salt to taste, 4 black pepper, 1 tsp cumin seeds, 6 garlic cloves, 1 piece of ginger, 1 tsp whole coriander and hot water. Cook till meat is tender, add 1 tbsp yogurt and cool. Chop well in chopper.
In blender put together 6 green chilies, 3 red chilies and 1 bunch of coriander leaves. Blend well. In meat mixture add 2 tbsp rice flour and 2 egg whites. Mix well. Take a little mixture in your hands, flatten and top with a little chutney. Make kabab and keep aside. Now shallow fry with oil as required till golden brown and crispy. Serve with chapatti.
30 min |
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1705
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