Beef Shami Kebab Recipe | Food Diaries | Zarnak Sidhwa | Chinese Food

Method:
In a pan add oil, cloves, green cardamom, cinnamon, black peppercorns,
soaked channa dal, beef mince, salt and little water. Once the daal
and mince are cooked, ensure that there is no water left in the mix. Now
let the mixture cool down – and then blend it into a thick paste before
discarding the whole spices and add garam masala powder as per your
taste. Add all the dry spices and seasoning and mix well. If required use
one egg to ensure proper binding. Add chopped coriander and mix.
Divide the mixture into small portions and make into disc shape. Heat
oil and fry till golden.

METHOD:
Make a spice bag with Onion, Ginger, Black peppercorns, Cloves, Cinnamon, Black cardamoms, green cardamoms, Garlic, Salt, fennel seeds, Coriander and add in a pan with mutton and water, cook till mutton is done and stock is left. Heat oil, add whole spices and ginger garlic paste, fry well, add all the seasoning with brown onion and yogurt, add boiled mutton, cover and cook for 10 minutes, then add left over stock, when stock boiling add soaked rice, cook till rice is done. Do not add all the stock at once. Fluff up the rice and serve with raita.