Description
NUTRITION FACTS
|
||||||
| % Daily Value* | ||||||
| Total Fat | 2g | 3% | ||||
| Saturated | 0g | 0% | ||||
| Trans | 0g | |||||
| Cholesterol | 0mg | 0% | ||||
| Sodium | 1070 mg | 45% | ||||
| Total Carbohydrate | 5g | 2% | ||||
| Dietary Fibre | 2g | 8% | ||||
| Sugars | 1g | |||||
| Protein | 0g | |||||
| Vitamin A | 4% | |||||
| Vitamin C | 0% | |||||
| Calcium | 2% | |||||
| Iron | 6% | |||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||||
COOKING RECIPE
AS PER 50 GRAM
INGREDIENT REQUIRED
-
Meat, boneless
1 kg / 2.2 lbs
small cubes
-
Daal Chana/Split yellow lentil
200g /1 cup
-
Onions
250g / 3 medium
chopped
-
Garlic Paste
2 tablespoons
-
Ginger Paste
1 tablespoon
-
Eggs
1-2, whisked
-
Cooking Oil
500 ml / 2-3 cups
for shallow frying
-
Shan Shami Kabab Mix
1 packet
STEPS OF COOKING
- Cook meat with lentil, onions, ginger paste, garlic paste and Shan Shami Kabab Mix in 8-10 cups of water. Bring to boil. Cover and cook on low heat until meat is tender and wateris reduced.
- When done, about 2 cups of liquid should remain in the pot. Then remove and grind the meat mixture coarsely. Add eggs and knead well. Make about 20 round flat patties.
- Heat oil and shallow / deep fry the kababs evenly on both sides until crispy golden.
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