Shami Kebabs (Round mince patties)

Ingredients:


Minced meat - 20 oz. (500 grams)
For Boiling Masala 'A':
Bengal gram - 5 oz. (125 grams)
Garlic -5 cloves
Ginger - 1/2" piece
Red chillies - 4
Black peppercorns - 5
Brown cardamom -4
Cinnamon - 5 oz. (125 grams)
Salt - to taste
Water - 1/2 litre
Masala 'B'
Garam Masala -1 tsp
Green cardamom powder - 1/2 tsp green cardamom powder
Javitri (mace) powder -1/2 tsp
Rose water-1 tsp
For the Filling Masala 'C'
Mint leaves - 2 oz. (50 grams)
Ginger - 1" piece
Onions - 3 medium sized ones
Green chillies - 8-10
Salt - 1/4 tsp
Oil - 10 oz. (250 grams)

Preparation:

1. Clean the minced meat and keep aside.
2. Chop the ginger and extract the liquid from the garlic.
3. Preesure cook the ingredients listed under Masala 'A'for about 10 minutes or until Bengal
gram is well done and the mixture starts sticking to the sides of the vessel.
4. Remove the pressure cooker from the fire, transfer contents to a grinder and grind to a very
fine paste. There should be no coarse grains in the paste.
5. Now mix the ingredients listed under Masala 'B' to the mixture in No. 4 above and blend well.
6. Divide the mince paste into approximately sixten portions and keep aside.
7. For the filling, wash and finely chop the mint leaves, green chillies and onions.
8. Carve out fine slivers of ginger.
9. Add salt and mix well, using your fingers.
10. Now take each ball and stuff it with the mixture and gently shape into round, flat patties.
11. Grease a griddle with about 2 0z. (50 grams) of oil and place the kebabs on it.
12. Put griddle on fire and cook on low flame, pouring oil on and around the kebabs evenly.
13. Turn kebabs so that both sides are evenly done and are golden brown in color.
14. Serve hot with green mint chutney.

Sponsored by Easy Tours of India.
Now take each ball