Camel Meat Shami Kabab Recipe By Food Fusion

A very special Camel Meat Shami kabab recipe. These taste very different in a good way. #HappyCookingToYou

Written Recipe: http://bit.ly/2KuCKHS

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Camel Meat Shami Kabab
Recipe in English:

Ingredients:
For Bouquet Garni (Potli):
-Sabut dhania (Coriander seeds) 2 tbs
-Zeera (Cumin seeds) 1 tbs
-Laung (Cloves) 1 tsp
-Sabut kali mirch (Black peppercorns) 1 tsp
-Badi elaichi (Black cardamom) 4-5
-Jaifil (Nutmeg) ½ piece
-Darchini (Cinnamon sticks) 2-3
-Badiyan ka phool (Star anise) 2
-Oonth ka gosht ka qeema (Camel meat mince) 1 kg
-Chanay ki daal (Split Bengal gram) 250 gms (washed)
-Adrak (Ginger) sliced 2 inch piece
-Lehsan (Garlic) cloves 12 (sliced)
-Sabut lal mirch (Button red chillies) 18-20
-Namak (Salt) 1 tbs or to taste
-Pani (Water) 3 Cups or as required
-Hara dhania (Fresh coriander) ½ Cup
-Podina (Mint leaves) ½ Cup
-Hari mirch (Green chillies) 4-5
-Pyaz (Onion) fried ½ Cup
-Anda (Egg) 1
-Cooking oil for frying

Directions:
For Bouquet Garni (Potli):
-On muslin cloth,add coriander seeds,cumin seeds,cloves,black peppercorns,black cardamom,nutmeg, cinnamon sticks,star anise and warp it to make a bouquet garni (potli) & set aside.
-In pot,add camel mince,split bengal gram,ginger,garlic,button red chillies,salt,water and mix well.
-Add bouquet garni (potli) and bring it to boil,cover and cook on low flame for 45-50 minutes.
-Remove bouquet garni (potli) and discard then cook on high flame until dries up.
-Let it cool down.
-In chopper,add fresh coriander,mint leaves,green chillies,fried onion and chop well.
-Now add boiled camel mince mixture,egg and chop until well combined.
-Grease your hands with oil,take a mixture and make kababs of equal sizes (makes 19-20).
-In frying pan,add cooking oil and fry kababs from all sides until done.
-Can be stored in freezer for up to 1 month.

Recipe in Urdu:

Ajza:
For Bouquet Garni (Potli):
-Sabut dhania (Coriander seeds) 2 tbs
-Zeera (Cumin seeds) 1 tbs
-Laung (Cloves) 1 tsp
-Sabut kali mirch (Black peppercorns) 1 tsp
-Badi elaichi (Black cardamom) 4-5
-Jaifil (Nutmeg) ½ piece
-Darchini (Cinnamon sticks) 2-3
-Badiyan ka phool (Star anise) 2
-Oonth ka gosht ka qeema (Camel meat mince) 1 kg
-Chanay ki daal (Split Bengal gram) 250 gms (washed)
-Adrak (Ginger) sliced 2 inch piece
-Lehsan (Garlic) cloves 12 (sliced)
-Sabut lal mirch (Button red chillies) 18-20
-Namak (Salt) 1 tbs or to taste
-Pani (Water) 3 Cups or as required
-Hara dhania (Fresh coriander) ½ Cup
-Podina (Mint leaves) ½ Cup
-Hari mirch (Green chillies) 4-5
-Pyaz (Onion) fried ½ Cup
-Anda (Egg) 1
-Cooking oil for frying

Directions:
For Bouquet Garni (Potli):
-Malmal ka kapray per sabut dhania,zeera,laung,sabut kali mirch,badi elaichi,jaifil,darchini aur badiyan ka phool dal ker warp karein aur potli tayyar ker lein & side per rakh dein.
-Pot mein oontha ka gosht ka qeema,chanay ki daal,adrak ,lehsan,sabut lal mirch,namak aur pani dal ker ache tarhan mix karein.
-Potli dal dein aur ubal anay ka bad dhak dein aur halki ancch per 45-50 minutes kliya paka lein.
-Potli nikal lein aur discard ker dein phir tez ancch per sukh janay tak paka lein.
-Thanda ker lein.
-Chopper mein hara dhania,podina,hari mirch aur fried pyaz dal ker ache tarhan chop ker lein.
-Ab boiled camel qeema mixture aur anda dal ker ache tarhan chop ker lein.
-Haathon ko oil sa grease karein aur mixture lein aur ek jaisay sizes ka kabab bana lein (makes 19-20).
-Frying pan mein cooking oil dal dein aur kababs ko dono sides sa fry ker lein.
-1 month tak freezer mein store ker saktay han.