Minced lamb cakes flavoured with almonds recipe
information
Badaam Ke Shammi Kebab
ingredients
1 kg (2.2 lb) Lamb, minced
30 g(1 oz) Bengal gram (chana dal)
5 Dry red chillies (sookhi lal mirch)
5 Green chillies, whole
5 Black cardamom (badi elaichi)
5 Bay leaves (tej patta)
5 Cinnamon (clalchini), 1 inch sticks
10 Cloves (hung)
8 cups (2 litres) 64 fl oz Water
3 Eggs
2 tsp (4 g) Salt
1/2 cup (60 g) 2 oz Almonds (badaani), slivered
Vegetable oil for frying
30 g(1 oz) Bengal gram (chana dal)
5 Dry red chillies (sookhi lal mirch)
5 Green chillies, whole
5 Black cardamom (badi elaichi)
5 Bay leaves (tej patta)
5 Cinnamon (clalchini), 1 inch sticks
10 Cloves (hung)
8 cups (2 litres) 64 fl oz Water
3 Eggs
2 tsp (4 g) Salt
1/2 cup (60 g) 2 oz Almonds (badaani), slivered
Vegetable oil for frying
method
1. Boil the minced lamb with Bengal gram, dry red chillies, green chillies, and all the whole spices till the water evaporates.
2. Remove and discard all the whole spices from the mixture. Mash the mince well.
3. Add eggs and salt and knead well. Mix in the almonds.
4. Divide the mixture into even-sized balls and shape into cutlets.
5. Heat the oil in a wok (kadhai); deep-fry the cutlets until crisp and brown on all sides.
6. Remove and drain the excess oil on absorbent kitchen towels; serve hot.
2. Remove and discard all the whole spices from the mixture. Mash the mince well.
3. Add eggs and salt and knead well. Mix in the almonds.
4. Divide the mixture into even-sized balls and shape into cutlets.
5. Heat the oil in a wok (kadhai); deep-fry the cutlets until crisp and brown on all sides.
6. Remove and drain the excess oil on absorbent kitchen towels; serve hot.
serving amount
serves: 4
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