|Minced lamb||1 Pound|
|Water||1 1⁄4 Cup (20 tbs)|
|Bean||1⁄2 Cup (8 tbs)|
|Poppy seeds||1⁄2 Teaspoon|
|Garlic||4 Clove (20 gm)|
|Garam masala||1 Teaspoon|
|Black cumin||1 Teaspoon|
|Coriander seeds||1 Tablespoon|
|Green ginger||1 Teaspoon|
|Bread crumbs||3 Tablespoon|
1)In a bowl, beat egg. Keep aside.
2)In a deep saucepan, add first 10 ingredients and cook for 20 minutes on medium heat until the meat is cooked and the moisture has dried up.
3)Turn off heat and cool it. Then grind it.
4)Add chilies and onions in the mixture and mix well.
5)Add egg and coriander to the meat mixture mix until well incorporated.
6)Make 16 balls and flatten them. Keep aside.
7)Dredge the patties into breadcrumbs and egg.
8)In a shallow pan, heat ghee and fry kabobs until golden brown from both sides.
9)Serve shami kabobs garnished with green chilies and coriander and a dip along with it.