- Servings : 4
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
Shami kebab is a popular Afghan variety of kebab. They are often garnished with lemon juice and/or sliced raw onions, and may be eaten with chutney made from mint or coriander.
- 500 gram veal red meat
- 2 medium boiled patato
- 2 egg (well beaten)
- 4 tablespoon breadcrumbs (needed for coating)
- 2 cloves garlic
- 1 medium onion (chopped)
- 1 teaspoon black peper
- 1 teaspoon salt (to taste)
- 1 teaspoon coriander powder
- 3½ cups water
- Oil for pan frying
Fry the meat in a pressure cooker with half cup of oil, onion, 2 cloves garlic and a teaspoonful of salt.
Add 3 cups of water in the pressure cooker and cook with the weight on high heat, allow it to whistle 1 time and then reduce the flame and cook for 25-30 minutes.
Let the mixture cool to room temperature. Then grind meat with a blender into a fine paste. Avoid using water.
Take 2 boiled patatos, 2 eggs, black peper, bread crumbs and salt and grind into a fine paste.
Mix both the pastes with 2 eggs well using your hands.
Take a small amount of mixture and roll it back and forth between your hands and the work surface to form a rope about 1 foot in length and ¾-inch in diameter.
Heat oil and deep fry kebabs till golden brown and lightly crisp.
Serve hot with sauce or chutney.
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