SHAMI

This is a traditional recipe from my mother’s kitchen. It is very delicious and can be had as a snack or as a side dish with rice and dal. There is another variation of shami called the ‘Shami kabab’ which contains more spices.

Ingredients

200 gms minced meat (kheema)
100 gms Bengal gram dal
1 Big onion chopped
8 cloves garlic
salt to taste
1 tbsp red chilli powder
4 tomatoes chopped
Coriander leaves
Mint leaves
Juice of 1/2 lemon
Rice powder (optional)
Oil for frying

Method

Add all the ingredients in a pressure cooker except lemon juice and rice powder with 1/4 cup of water. Cook for 5 minutes. Do not overcook the dal as the shamis will sputter when fried. Open the lid and add lemon juice. Cool for some time. Then grind it into a fine paste. Do not add water. In case the shami mixture is very sticky, add rice powder and mix well. Divide it into equal portions; pat them into any shape and shallow fry in oil 2 or 3 at a time. Cook till the shamis turn brown in colour. Serve hot as it is or with tomato sauce.