Name: SHAMI KABAB (Awadhi Style with Kairi Filling)
Cook time: 90 min
Total time: 90 min
Yield: 16 servings
Cuisine: Mughlai
Ingredients: 500 gm Minced meat of goat (For boiling Masala A); 125 gm Bengal gram (For boiling Masala A); 0.5 inch Ginger (For boiling Masala A); 5 cloves Garlic (For boiling Masala A); 4 no. Red chilies (For boiling Masala A); 4 no. Black pepper (For boiling Masala A); 4 no. Brown cardamom (For boiling Masala A); 1 tsp. Cinnamon (For boiling Masala A); Salt (to taste, For boiling Masala A); 0.5 l Water (approx., For boiling Masala A); 1 tsp Garam masala (Masala B); 0.5 tsp. Mace powder (Masala B); 0.5 tsp. Green cardamom powder (Masala B); 1 tsp Kewra water (Masala B); 2 drops Mitha ittr (Masala B); 50 gm Mint leaves (For the filling Masala C); 10 no. Green chilies (For the filling Masala C); 1 inch Ginger (For the filling Masala C); 3 no. Onions medium sized (For the filling Masala C); 125 gm Kairi (raw mango, For the filling Masala C); 0.25 tsp. Salt (For the filling Masala C); 250 gm Ghee (For the filling Masala C)

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SHAMI KABAB (Awadhi Style with Kairi Filling) — Formulation & Method | CuliNect