Shami kabab

Shami Kabab
Shami kabab, the most popular dish of India, I read it in wikipedia that this dish was brought by Moguls to India and Moguls employed some of the finest cooks of the world to serve royal kitchen,some of them were from Syria so the name shami kabab was given to this dish of lamb.(syria is also called as sham in Urdu and Persian languages)
Quite interesting! .. now I have self employed myself in Mammuskitchen (definitely royal!)to make this dish...
Here goes the recipe for this royal dish:

Ingredients:
2 lb lamb/goat/beef boneless meat.
1 cup chana dal(yellow split chickpeas)
5-6 garlic cloves
3 tsp red chilli powder
1/2tsp tumeric powder
salt according to taste
cloves 4
kabab chinni 5-6(dry roast them first);-optional
whole Black pepper 4-6
shazeera(caraway seeds) 1 tsp
cinnamon 1 small stick
bunch of mint leaves, coriander.
green chillies. 4-6
lemon juice 1 tbsp.
garam masala powder: 2tsp( cloves-4+cardamom5-6+cinnamon 2 small sticks+shazeera 2 tsp,grounded to powder)



Method:
Boil or pressure cook meat with all the ingredients except the garam masala powder.
remove from fire. (if u find any gravy cook till all the water evaporates)
let it cool for sometime. Add the garam masala powder, lemon juice and grind the mixture.



Make diamond shaped kababs(or any shape)from the mixture and shallow fry on a non stick pan.


Points to remember:
*Do not put extra water than required for boiling the meat,more water makes the paste too loose and it becomes it difficult to make the diamond shape shamis.
*reduce the spices if u want less spicy.

What I like more about this is dish is that it can be stored for a very long time if refrigerated.
You can remove it from fridge and shallow fry them and they will be as fresh as just cooked.