Name: SHAMI KABAB (Detailed Awadhi Version)
Cook time: 90 min
Total time: 90 min
Yield: 16 servings
Cuisine: Mughlai
Ingredients: 500 gm Minced meat of goat; 125 gm Bengal gram; 0.5 inch Ginger; 5 cloves Garlic; 4 no. Red chilies; 4 no. Black pepper; 4 no. Brown cardamom; 1 tsp. Cinnamon; Salt (to taste); 0.5 l Water (approx.); 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 (Masala C (filling)); 10 no. Green chilies (Masala C (filling)); 1 inch Ginger (Masala C (filling)); 3 no. Onions medium sized (Masala C (filling)); 125 gm Kairi (raw mango, Masala C (filling)); 0.25 tsp. Salt (Masala C (filling)); 250 gm Ghee (For frying)

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SHAMI KABAB (Detailed Awadhi Version) — Formulation & Method | CuliNect