Ramadan Series Recipe #1:

Ingredients:
- Meat boneless 1kg
- Gram lentil 450gm
- Cumin 1 tablespoon
- Red button chilli according to taste (I added 15-18 because I like it spicy)
- Salt 1, 1/2 tablespoon or according to taste
- Black peppercorns 2 teaspoons
- Cinnamon 1 stick
- Bay leaf 1-2
- Onion 1 small sliced
- Ginger garlic 2 tablespoons
- Black cardamom 1

Garnish:
- Green chillies 2 finely chopped
- Handful of fresh mint finely chopped
- Handful of fresh coriander finely chopped
- Diced onion half cup

Instructions:

1. In an instant pot, add all the ingredients. Add water just above the mixture and mix well.
2. Secure the lid and set the nozzle to seal. Press the pressure cook option.
3. Set the timer for 35-40 minutes on high pressure.
4. Release the steam by turning the nozzle to the vent.
5. Dry the excess water by putting it on Saute mode. The mixture will start getting mushy and thick.
6. Allow it to cool and remove all the whole spices.
7. Add all the garnish ingredients followed by one egg. Mix well.
8. Now scoop out 1/4 cup of the mixture (or you can just eyeball it). Flatten it between your palms and make a round flat patty. (At this stage, you can make and freeze the patty for up to 2 months in a ziplock bag.)
9. Fry the patty in a tablespoon of oil until golden brown on each side.
10. Serve hot with ketchup, chutney or any sauce of your choice.

Enjoy!
Shami kebab….
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