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Shami Kabab

Shami kabab is a popular Indian and Pakistani food. Here are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma on Muslim Eid Days.

There is different variation of Shami kebab is also found in the Bangladeshi cuisine. The recipe is almost the same but it tastes different from the original version. Beef Shami kebab is very popular.

Some people also believe that Shami kebabs originate from the famous village of Sham Churasi in the Hoshiarpur district of Punjab.

This recipe is for holy Ramadan month.

Ingredients:

Mince Meat: 250 gm (Hand-Made)

Gram Lentil: 4 tsp* (soak in water)

Cumin: 1/2 tsp

Potato: 1 (Boiled)

Red Chilli Pods (Saabut Lal Mirch): 10

Black Cardamoms (Bari Kaali Ilaichi): 4

Black Peppercorns (Kaali Mirch): 12

Cloves of Garlic (Lehsan): 12

Cinnamon Stick (Dal Cheeni): 1 pic

Small piece of Ginger: 1

Coriander Seeds (Saabut Dhania): ½ tsp

Egg (beaten):1

Salt (to taste)

Cooking Oil (as needed – for frying)

Bunch of Fresh Mint (Podina) (finely chopped)

One large Onion (finely chopped)

Method:

Pour 5 cups of water in a pan, add beef, washed lentils, all of the dry spices, plain yogurt, ginger, and garlic. Boil mixture on medium heat until the meat becomes tender. Remove from heat. Let it cool

Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chilies and soaked gram dal and grind into a fine paste.

Mix both the pastes well.

Grind beef mixture in a food processor. Pour in the beaten egg and knead well.

Now add egg, coriander leaves, mint leaves, green chilies and all spices powder, mix well.

Repeat this with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3 to 4 kebabs at a time and fry on low heat to a crisp golden color on both sides.

Remove from pan and put them on absorbent kitchen paper to absorb excess oil.

Garnish with green chilies, coriander leaves, sliced onion and lemon.

You can serve it with chutney made from mint or coriander.

I think you must try it for today’s iftar.

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