These kebabs are different from our own Shami kebabs. Afghanis mostly use Lamb meat but you can make with beef. These less spiced kebabs you can serve with Chutney or Salad.
INGREDIENTS:
Lamb/ beef boneless | 1/2 kg |
Onion | 1 medium |
Garlic cloves | 2 |
Potatoes | 2 boiled |
Salt | to tatse |
Black pepper | 1 tsp |
Coriander powder | 1 tsp |
Bread crumbs | 4 tbsp |
Eggs | 1-2 as required for binding |
Oil | as needed |
METHOD:
- Sauté onion and add meat, salt and garlic cloves in it. Now fry for few minutes.
- Add water 3 cups approx, and cook on low flame till meat tender. Dry water.
- Cool it down and grind.
- Now add mashed potatoes, bread crumbs, salt, black pepper and eggs. Mix all well.
- Make long shaped kebabs and deep fry or you can shallow fry them.
- Serve with salad or chutney