Shami Kabab Recipe
A perfect starter dish made from boneless mutton ,hot spices and chickpeas. It is shaped into round patties and dipped in eggs then shallow fried .The kababs are more popular in middle east and in Indian subcontinent and mainly prepared and served as evening snacks, starter dish during Ramadan Iftar and in functions. It is very delicious and healthy too.
Ingredients
- 1/2 kg Boneless meat
- 5 tbsp. Oil
- 1/2 cup Split Bengal Gram (chana daal)
- 2 tbsp. Ginger Garlic Paste
- 1 tsp Black Cumin
- 4 Green Cardamom
- 4 small Cinnamon sticks
- 3 Cloves
- 10-12 Black Pepper
- 7-8 Green Chilies
- 1/4 tsp Turmeric Powder
- 2 tsp Red Chili Powder
- Salt (To Taste)
- 2 medium Onion
- 1 tbsp. Lemon juice
- 1 cup Mint Leaves
- 1 cup coriander leaves
- Egg
Instructions
Preparation
- Soak half cup of chana daal (Split Bengal Gram) for at least half an hour.
- Wash the meat and clean it properly and cut it into small pieces.
- Chopped onion.
- Wash 3-4 green chillies ,coriander and mint leaves then chopped it.
Making Shami Kabab
- In a pressure cooker add meat pieces ,soaked chana daal ,ginger garlic paste, black cumin ,green cardamom, cinnamon stick, cloves , black pepper ,4 green chillies ,turmeric powder ,red chilli powder ,salt and mix thoroughly.
- Take three whistle or keep it on flame until meat is soft and tendered.
- Let it cool for some time then add lemon juice and grind it to make thick paste.
- In a bowl add chopped onion ,green chillies ,coriander leaves and mint leaves and mix thoroughly .Kebab filling is ready now
- Place some oil on your palm .
- Using a palm make uniform ball of kabab mixture and flattened it round then insert thumb to make hole on it, add the filling we make earlier and cover it and shape them into kabab.
- Make sure that the edges of kabab cover properly, there should not be any gap, otherwise it will break during frying.
- Make all kabab.
- Heat a bit of oil in pan over medium flame
- Beat egg in bowl then add pinch of salt and black pepper powder. Mix well.
- Dip the kabab into beaten egg and then place them into the pan.
- When one side of kabab is golden in color, gently turn and fry the second side.
- Shallow fry it till the both side turns golden
- Shallow fry all the kabab by repeating same steps.
- Serve kabab with green chutney or tomato ketchup.