INGREDIENTS
Paani (Water) 4 cups
Qeema (mince) beef ½ kg
Chanay ki daal (Split Bengal gram) washed 250 gm
Pyaz (Onion) 1 medium
Sabut lal mirch (button red chilies)
12-15 or to taste Dar chini (Cinnamon stick)
2 big Badi elaichi (Black cardamom) 3
Namak (Salt) 2 tsp or to taste
Haldee powder (Turmeric powder)
1 tsp Kali mirch sabut (Black pepper corns)
8-10 Adrak lehsan paste (Ginger garlic paste) 2 tbs
Dhania (Coriander seeds)
1 tbs Zeera (Cumin seeds)
1 tbs Hari mirch (Green chilies)
Podina (Mint) ½ cup
Hara dhania (Green coriander)
½ cup Anday (Eggs) 2-3
Oil for frying
HOW TO COOK
- In cooker, add water, beef mince, split Bengal gram, onion, button red chilies, cinnamon stick, black cardamom, salt, turmeric powder, black pepper corns, ginger garlic paste, coriander seeds and cumin seeds
- Cover and cook for 30-35 mins on low flame
- In chopper, add green chilies, mint and green coriander, grind to make a coarse paste
- After grinding the stuff, make kabab/patties of the batter with your hands
- Heat oil in frying pan and fry the kabab/patties
- Shami kababs are ready, serve with ketchup
45 mins 
20 hours 
Serves 4
Serve hot with ketchup or spicy chutney/raita
