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Shami Kebab
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Serves/Makes:1 recipe

  • 1 lb (.5 kg). lean ground beef
  • 1/2 cup (125 ml) dahl or dried split peas
  • 1 tsp (5 ml) cumin seed
  • 1 inch cinnamon stick
  • 6 whole cloves
  • 1 inch ginger root; peeled
  • 8 cloves garlic
  • 2 tsp (10 ml) chili powder
  • 1/2 tsp (2 ml) salt (optional)
  • 3 cups (700 ml) water
  • 1 onion; chopped
  • 1/3 cup (80 ml) cilantro; chopped
  • 3 green chillies; chopped
  • 1/2 cup (125 ml) liquid egg substitute
  • Soak dahl (or dried peas) in water for 10 minutes, then drain.
  • Put 3 cups (700 ml) water in a large skillet, and boil the ground beef, dhal or peas, and next 7 ingredients approximately 45 minutes, or until all liquid evaporates.
  • When all of the liquid has evaporated, allow mixture to cool slightly.
  • Add liquid egg substitute.
  • Then grind the meat mixture to a fine paste. This can be done in a blender or food processor, the liquid egg substitute providing the moisture.
  • After the mixture has been made into paste, add the chopped onion, coriander leaves and chillies.
  • Line a cookie sheet with aluminum foil, or spray with noncaloric spray to prevent sticking.
  • Measure 1/4 cup (60 ml) portions onto the cookie sheet and shape them into patties.
  • Bake in 350 degree (175 C.) oven for 25 to 30 minutes or until set.
  • Remove carefully from pan with spatula.
  • Use a grill on a hot summer day!
found at http://www.recipesource.com/ethnic/asia/indian/shami-kebab1.html

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