Ingredients:
Beef – 450 grams (cut into small pieces)
Split Chickpea Lentils – 1 Cup (soaked for ½ Hour)
For Kabab Mixture:
Onion – 1 Medium
Garlic – 10 -12 Cloves
Ginger – 1-inch piece
Cumin – 1 Tea spoon
Black Cumin – 1 Tea Spoon
Black Pepper corns – 1 Tea spoon
Black Cardamom – 2 pieces
Cinnamon – 1 Large stick
Cloves – 4 to 6
Bay Leaves – 3 Small
Salt – 1 ½ Tea spoon
Turmeric – ½ Tea spoon
Red Chili Powder – 1 Tea spoon
For Kabab Mixture:
Egg – 1 pcs
Onion – 1 Big (finely chopped)
Coriander -1/2 cup leaves (finely chopped)
Green Chilies – 2 Large (finely chopped)
For Frying
Oil – for shallow Frying
Egg – 1 Lightly beaten
Method:
Take a pan add beef and all the ingredients mention for kababs and water sufficient to cook the meat.
Cook the meat until it is tender.
After almost one hour the meat will be tender add the soaked Split Chickpea lentils to the meat and let it cook on slow flame until soft.
Now dry the water from this meat and lentil mixture.
Once water is dried take a hand masher and mesh the mixture until the meat and lentils are very well incorporated.
You can also use chopper to do this step.
Let the kabab mixture cool down.
Now add Egg, Onion, coriander and chilies to the kabab mixture and mix well.
Make kabab as per your desired size, this mixture makes 16 medium sized kababs.
Heat oil in a frying pan and beat the egg lightly.
Dip the kabab into the egg and shallow fry until the kabab turns golden brown.
Dish out the kabab, server with mint raita and ketchup.
Enjoy!
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