Zamindari Kabab Ingredients: Keema (minced meat) Channa dal Onion (medium) Garlic Cloves Black peeper Red dry chilli (seedless) Prawn/shrimp Curd Cashew nut (chopped) Salt Ghee    500gm 2 tbsp 1 8 pcs. 8 8-10 (whole) 4 150 gms 50 gms 5 gms as per taste to fry   Method: Marinate prawn/shrimp in curd for 2-3 hrs. Grill in a hot oven Boil keema with all other ingredients except cashewnut Boil till tender & dry Grind the boiled keema to a fine paste Make 25 balls of equal size Press the center with thumb & place prawn & chopped cashewnuts Close & shape like a ball and flatten with the help of palm Fry on a tawa with ghee Serve hot with onion ring & lime.