Shami Kebab

• 1 lb (.5 kg). lean ground beef
• 1/2 cup (125 ml) dahl or dried split peas
• 1 tsp (5 ml) cumin seed
• 1 inch cinnamon stick
• 6 whole cloves
• 1 inch ginger root; peeled
• 8 cloves garlic
• 2 tsp (10 ml) chili powder
• 1/2 tsp (2 ml) salt (optional)
• 3 cups (700 ml) water
• 1 onion; chopped
• 1/3 cup (80 ml) cilantro; chopped
• 3 green chillies; chopped
• 1/2 cup (125 ml) liquid egg substitute

1. Soak dahl (or dried peas) in water for 10 minutes, then drain.
2. Put 3 cups (700 ml) water in a large skillet, and boil the ground beef, dhal or peas, and next 7 ingredients approximately 45 minutes, or until all liquid evaporates.
3. When all of the liquid has evaporated, allow mixture to cool slightly.
4. Add liquid egg substitute.
5. Then grind the meat mixture to a fine paste.
6. This can be done in a blender or food processor, the liquid egg substitute providing the moisture.
7. After the mixture has been made into paste, add the chopped onion, coriander leaves and chillies.
8. Line a cookie sheet with aluminum foil, or spray with noncaloric spray to prevent sticking.
9. Measure 1/4 cup (60 ml) portions onto the cookie sheet and shape them into patties.
10. Bake in 350 degree (175 C.) oven for 25 to 30 minutes or until set.
11. Remove carefully from pan with spatula.
12. Use a grill on a hot summer day!

lean ground beef, peas, cumin, cinnamon, cloves, ginger root, garlic, chili powder, salt, water, onion, cilantro, green chillies, liquid egg substitute

Taken from online-cookbook.com/goto/cook/rpage/001877 (may not work)