Meat, boneless

1 kg / 2.2 lbs small cubes

Daal Chana/Split yellow lentil

200g /1 cup

Onions

250g / 3 medium chopped

Garlic Paste

2 tablespoons

Ginger Paste

1 tablespoon

Eggs

1-2, whisked

Cooking Oil

500 ml / 2-3 cups for shallow frying

Shan Shami Kabab Mix

1 packet

1. Cook meat with lentil, onions, ginger paste, garlic paste and Shan Shami Kabab Mix in 8-10 cups of water. Bring to boil. Cover and cook on low heat until meat is tender and wateris reduced.
2. When done, about 2 cups of liquid should remain in the pot. Then remove and grind the meat mixture coarsely. Add eggs and knead well. Make about 20 round flat patties.
3. Heat oil and shallow / deep fry the kababs evenly on both sides until crispy golden.