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Lamb Shammi Kababs Recipe


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lamb (ground/minced) – 1 pound

Bengal gram (chana dal) – 1/4 cup

red onion – half a medium sized one, diced small

ginger – 1 inch piece, chopped fine

garlic – 9 to 10 cloves, chopped fine

Fresh mint leaves – a scant handful of leaves, chopped fine

Fresh coriander leaves – a scant handful torn from a bunch, chopped fine

lemon juice – of 1/2 a lemon

egg, beaten – 1

Ghee (clarified butter) to shallow fry

Canola oil – 1 tbsp

salt to taste

Green cardamoms – 2, little black seeds shelled from their outer green pods

cinnamon – 1 stick

cloves – 3

Red chilli powder – 1 teaspoon (this is pure chilli powder made from grinding dry chillies)

garam masala – 1 teaspoon

black peppercorns – 5-6

coriander powder – 1/2 teaspoon

cumin powder – 1/2 teaspoon

mint – leaves of 1 bunch

cilantro/coriander – 1 bunch

red onion – 1,medium sized, quartered

lime – 1, juiced

Serrano or Thai chillies – 2

butter – 1 tbsp

honey – 1/2 tsp

Water to attain a thickish sauce like consistency

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