Special Shami Kabab

Ingredients

• 1 tbsp coriander seeds
• ½ tsp black peppercorn
• 1 tsp cumin seeds
• 1 black cardamom
• ¼ piece nutmeg
• 1-inch piece mace
• 1 cinnamon stick
• 1 tbsp desiccated coconut
• 1 kg boneless beef cubes
• 200 g split bengal gram
• 1 large onion sliced
• 1 tbsp crushed ginger garlic
• 10 dried red chillies
• 2 tbsp cooking oil
• ½ tsp turmeric powder
• 1½ tsp iodized Himalayan pink salt or to taste
• 1½ cup water
• 2 green chillies
• handful fresh coriander
• handful mint leaves
• 1 egg

Method

1. Grind coriander, black peppercorn, cumin, black cardamom, nutmeg, mace, cinnamon, and desiccated coconut.
2. In a pressure cooker, add beef, split bengal gram, onion, crushed ginger garlic, dried red chillies, ground spice mixture, cooking oil, turmeric, salt, and water; mix well.
3. Cook on high flame until whistle starts, then reduce flame and cook for 30 minutes.
4. Remove lid, mix well, and cook on high flame until moisture evaporates; let cool.
5. Chop green chillies, fresh coriander, and mint leaves in a chopper.
6. Add cooked kabab mixture and chop well.
7. Transfer to a flat dish, add coal smoke, then add egg and mix well.
8. Shape 50g portions of mixture into leaf shapes (makes 28-30).
9. Store in airtight container in freezer up to 2 months.
10. Heat cooking oil on griddle and shallow fry kababs on medium flame until golden.
11. Serve with raita and spiced onion rings.