1 oz channa dhall, split
8 oz fatless stewing steak
1/2 large onion; chopped
1 inch length fresh ginger
1 salt to taste
1 ghee or oil
1 egg yolk
1/2 cup chopped fresh coriander (cilantro); or parsley
1 fine breadcrumbs (home made)
1 brown cardamom, ground
1 bay leaf
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garam masala
These are great at barbecues, and as a snack, starter or main course, amd are familiar friends at the Indian restaurant. You should get about 8 kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.
Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
Put the meat, onion, peeled and chopped ginger, garlic and spices through a mincer (grinder). Mix well and add salt to taste. Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a _little_ water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
the next day, or when ready, add the egg yolk, and if it doesn't hold together, add gram flour to thicken, or water to thin. Add fresh coriander or parsley.
To make Seekh kebabs, divide mixture into 8, then roll into sausage shapes in breadcrumbs. Skewer them alongh their length, and cook over charcoal (best) under the grill, or fry in a frying pan.
To make shami kebabs, roll into balls, coat in breadcrumbs and deep fry.
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