Shami Kababs

Author: Krishna Arora

• 400g Minced Lamb
• 100g Chana dal (Bengalgram dal)
• 2 Whole dried chillies (optional)
• 2 Green chillies, sliced
• 4 Cardamoms
• 1 Small bay leaf
• 2 Cinnamon sticks
• 5 Cloves
• 60g Shelled peanuts
• 2 Onions, sliced
• 2 Eggs
• Salt to taste
• Oil as required

• Place all ingredients in a pan, except the eggs, stir until the mixture is dry.
• Remove, cool and place in a food processor and blend to a fine texture. Correct seasonings.
• Add the eggs and mix well.
• Divide into equal portions, make balls and flatten then into rounds.
• In a frying pan, heat the oil and shallow fry the rounds. When ready, serve hot with onion rings and a slice of tomato and lime.

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Updated: 16 October 2006

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