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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, So glad to have found this website by chance looking for a tandoori oven, ended up getting a load of spices etc. Received everything we ordered and super fast free delivery, what more can I say, I'll be back, probably for the tandoori oven as well. Many Thanks."

- Terry Doyle

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