Himalayan Pink Salt, Red Chilli, Cumin, Black Pepper, Brown Cardamom, Clove, Cinnamon, Coriander, Ginger, Garlic, Citric Acid (E-330).
Meat (Beef/Mutton/Chicken) 750g – 1 kg
Dal Chana (Yellow Split Peas) 1 Cup
Ginger Paste 1 tbsp
Fresh Coriander (finely chopped) 1½ tbsp
Eggs (whisked) 2 pcs
Onion (medium) (Sliced) 2 pcs
Garlic Paste 1 tbsp
Mint Leaves (finely chopped) 1½ tbsp
Green Chilli (finely chopped) 5–6 pcs
Oil/Ghee 2 cups / 400ml
Tavaazo Shami Kabab Masala 1 Packet – 50g
In a pan, add mince/boti, yellow split daal, ginger, garlic paste, 2 onions, Tavaazo Shami Kabab Masala, and add 5–6 cups of water. Cover and cook on medium heat until meat and daal are tender. Now increase the heat and cook till 1 cup water remains, then remove.
When Kabab meat gets cool, grind it into a smooth paste. Now add chopped green coriander, mint, green chilli, whisked egg, mix well and make 20–25 kababs.
Now heat oil/ghee and fry kababs on medium heat from both sides until brown.
* Serve with chapati/puri/paratha/pulao/ketchup and green chutney.
