Shami kebabs stuffed with chopped raw mango green chilies onions.

A traditional Awadhi shami kebabs stuffed with raw mangoes, onions and chilies.

Recipe Ingredients: Mince meat 500g Split bengal gram 125g Ginger 1" Garlic 8 cloves Whole red chilies 4-5 Black pepper corns 1tsp Cinnamon 1" Black cardamom 4 Garam masala powder 1tsp Mace powder 1tsp Green cardamom powder ½ tsp Kewra water 1tsp Salt to taste Ghee 250g For the filling: Mint leaves 50g Green chilies 10 Ginger 1" Onion 3 medium sized Raw mangoes 125g Salt ¼ tsp Recipe Method: Clean the mince meat. Scrape and chop the ginger. Wash the bengal gram dal well and drain out the water. Put the mince meat, ginger, garlic, dal, red chilies, pepper corns, black cardamom and cinnamon stick in a heavy bottom pan with ½ liter water and salt. Cover and cook till the dal is done. Uncover and cook till the water evaporates. Remove from fire and grind to a fine paste leaving no grains in the paste at all. Mix in the garam masala, mace powder, green cardamom powder and kewra water. Divide into approximately 15 portions and keep aside. For the filling, wash and finely chop the mint leaves, onions and green chilies. Peel, deseed and finely chop the raw mangoes. Finely julienne the ginger. Add salt and mix all the ingredients well. Divide the mixture into 15 parts. Take each ball of the mince mixture and stuff with the filling. Gently shape into patties. Grease a tava with ghee and place the kebabs on it. Cook on very slow flame adding more ghee as required. When the sides of the kebab turn golden brown, flip and brown on the other side as well. Serve hot with green chutney.

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Author of the Recipe: reetika varshney

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