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Shami Kebab - Laziza

(Ref: MCM026)

Price: £1.75

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Net Weight: 100g

Purity, quality and taste since 1985.

Serves 14-16

Ingredients: Red Chilli, Coriander, Salt, Turmeric, Cumin Seeds, Caraway Seeds, Dried Ginger 3%, Dried Garlic 3%, Black Pepper, Cardamoms, Clove, Bay Leaves and Fenugreek Leaves.

If there are any allergens in the ingredients they are marked as bold.

Recipe Suggestions:

Shami Kebab Recipe (Mincemeat Rissoles)

1kg Mincemeat/small cubes of Beef, Mutton or Chicken
150g Yellow Gram Lentil (Dal Chana)
200g Onion chopped
1 Egg (beaten/whisked)
Chopped Green Coriander, Mint and Green Chillies according to your taste
Ghee/Cooking Oil for frying as required
1 bag Laziza Shami Kebab Masala

Easy Steps:

• Put Dal Chana (Gram Lentil), Onions, Laziza Shami Kebab Masala (one bag) in the Mincemeat and add 4-6 glasses of Water. Cover and cook/boil on a medium flame until tender and Water reaches a drying stage.

• Now grind and add beaten Egg, chopped Green Masala and mix or knead well.

• Make round Kebabs as required and fry on both sides in hot Ghee/Oil on a low flame until brown. Alternatively, cook them in half the time and get a more authentic flavour by cooking them in a Tandoor Oven.

Serve with salad and chutney.

Nargis Kebab / Nargisi Kebab

Include 8-10 hard boiled eggs each cut into half in the above recipe.

Easy Steps:

• Follow steps No 1 and 2 of the Shami Kebab recipe

• Now make 16-20 Meatballs. Wrap the Meatballs over the boiled Egg to make round or oval shaped Kebabs

• Preferably deep fry in hot Ghee/oil until brown.

Produce of Pakistan.

Produce of Pakistan / Packed in Pakistan

•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    Cedar Trade Park
    Cobham Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SD
    UK

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Testimonial:

"Dear Spices of India, I don't know how you managed to get this order to me so quickly, I only placed the order yesterday, less that 24 hours ago. I've just found out that I'm allergic to coffee, so I'm sure I'll be back for more of your teas. Thank you very much,"

- Allan Macdearmid

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