Shikampuri Kababs recipe at PakiRecipes

Ingredients

• 500 gms. finely minced kheema
• 1 tbsp. of thick coconut milk
• 2 cloves of garlic, fresh or pickled ginger and 2 fresh or pickled chillies (all Chopped very finely)
• 1 teaspoonful of ground turmeric
• Teaspoonful of ground cumin seeds
• Teaspoonful of ground almonds
• Teaspoonful of ground chironjee
• Teaspoonful of ground allspice
• A large pinch of ground cinnamon
• A small pinch of ground cloves
• 1 teaspoonful of ground coriander
• 1 tablespoonful of besan
• Salt to taste
• Few mint leaves
• Teaspoonful of dry curds (dahi)
• Handful of coriander leaves
• In a little ghee, fry for 3 to 4 mins, onion, garlic, fresh ginger, fresh chillies.
• Mix thoroughly and continue the slow cooking for about 5 mins. longer.
• Then add the finely minced kheema.
• Cook for 10 mins. longer. Add salt.
• Turn out the contents of pan and either grind or pound this mixture into a fine paste.
• Blend together dry curds and fresh mint with a pinch of salt.
• Then gradually work the meat upwards until the curd is covered completely and you have a round flat cutlet.