Recipes

Ingredients:

• Split chickpeas (chana daal): 1 pound 
• Stewing Beef: 2 pounds
• Onion: 1 cup
• Potato: 1 small
• Green chilli: 4 to 5 
• Crushed Red Chili: 1 TB
• Garlic and ginger paste: 1 Tablespoon of each
• Garam Masala: 1 Tablespoon 
• Salt as required 
• Water: 2 cups
• Lemon juice: 2 Tablespoons
• Coriander: 1 cup
• Chart Masala: 1 Tablespoon
• Eggs: 2

Directions:

First, you take a big pot and put inside the split chickpeas, stewing beef, ½ cup of onion, potato, and water. Then, put the pot on the stove with the flame on high until the water boils. Note, (you must use split chickpeas produced in Canada as it is not necessary to soak them). Second, add garlic, ginger paste, garam masala, green chili, crushed red chili, and salt. Let it cook on high for about 5 minutes. Then reduce the flame to medium, place the lid on and simmer until the beef and chickpeas are fully cooked (very soft). Note: You can add more water in between if most of the water has evaporated and the meat or the split chickpeas are not fully cooked. Once, the meat and the chickpeas are completely cooked take the lid off and cook on medium until most of the water has evaporated and the mixture is almost dry. After that, place the mixture in a bowl and let it cool for a while. Then shred and mix the mixture using your hands until everything is well mixed and blended. Then add the remaining chopped onion, chopped green coriander, chat masala, eggs, lemon juice and mix well. Next, make round kebabs, about 3 inches in diameter and fry them in a little oil in a shallow frying pan. Finally, your kebabs are ready. You can serve these kebabs with French fries and ketchup.