|David's Shami Kabob|
Mix together both the above mixtures and cook with a little water about 1hour (remember, we're talking about tough village goats and lambs, not baby lamb). When meat is done and water is gone, grind this meat very finely.
Mix ground cooked meat with remaining ingredients, form into patties, and fry in ghii until browned. (As I recall, these haven't stayed intact very well for me, though it seemed to work fine for , the cook).
Origin: David (Bhopal, 1970)
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