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Receta Pakistani Shami Kebabs
by Global Cookbook

Pakistani Shami Kebabs
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Ingredientes

  • 1 lb boneless beef, lamb or possibly chicken
  • 1/2 c. yellow chana lentils (see Note)
  • 1/2 c. sliced onions
  • 4 x -5 cloves garlic
  • 1 x (1 inch-long) piece of ginger
  • 1 tsp salt
  • 1 x cinnamon stick
  • 8 x black peppercorns
  • 5 x green cardamom pods
  • 2 x bay leaves
  • 2 whl dry red chilies (or possibly use crushed red pepper flakes)
  • 4 whl cloves
  • 1/4 c. finely minced onion
  • 1/4 c. finely minced cilantro
  • 1 x finely minced green chili, such as jalapeno
  • 2 tsp lemon juice
  •     Oil for frying
  •     Lettuce for garnish
  •     Additional lemon juice
  •     Mint leaves for garnish

Direcciones

  1. Put all meat patty ingredients in a heavy pot and add in water to cover meat by 1 inch. Turn heat to medium and simmer mix, stirring occasionally, for 1 hour. Turn heat to high and cook till fairly dry. Meat should be tender. Cold cooked meat on a rack and remove large whole spices from mix. Place meat and rest of mix in food processor and process till finely minced. Divide into 12 equal-sized balls.
  2. Prepare filling by combining onion, cilantro, green chili and lemon juice.
  3. Taking one meatball at a time, make a dent in middle. Put in a little bit of filling, then cover it completely. Flatten kebab to make a patty.
  4. Put 3 Tbsp. oil in large frying pan and heat on medium. Place kebabs in oil. Fry till kebabs turn brown; gently turning to cook both sides.
  5. Place on serving platter with lettuce leaves which have been dipped in lemon juice. Sprinkle with mint.
  6. Note: Yellow chana lentils can be purchased at Indian groceries.