Introduction:
Shami Kabab is a delicious, traditional and classic dish from south asian cuisine, loved in Pakistan, and Bangladesh. These kababs are specially made using mutton or beef mince, chana dal (split chickpeas) and a mix of aromatic pieces. They are shallow fried and not only taste amazing but also have a soft, meltvin the mouth texture. Shami Kababs can be served as a snack and are loved by all age groups. They are also an essential part of lunchboxes and iftar menus.
Ingredients:
For meat and dal:
• Mutton mince 500 grams
• Chana dal (split chickpeas) 1/2 cup (soaked for half an hour)
• Onion 1 large (finely chopped)
• Garlic 6 to 8 cloves
• Ginger 1 tablespoons (crushed)
• Whole dry red chillies 4 to 5 (adjust to taste)
• Black peppercorns 10
• Cloves 4
• Cinnamon stick 1 small piece
• Green cardamom 2
• Salt to taste
• Water 2 to 2.5 cups (for boiling)
For mixing:
• Egg 1 (for binding)
• Fresh coriander 2 tablespoons (finely chopped)
• Green chilies 2 (finely chopped)
For frying:
Oil as required for shallow frying
Method:
1. Boiling the mince and spices:
In a heavy bottomed pot, add mutton mince, chana dal, onion, garlic, ginger, red chilli, black peppercorn, cloves, cinnamon, cardamom and salt. Add water and mix well. Cook this mixture on the heat until the meat and dal become soft and all the water evaporate completely it's important that the water dries completely. Or else the kebabs won't hold their shape.
2. Grinding the mixture:
Once the mixture cools down, you many remove any large whole spices like cinnamon or cardamom if you prefer. Then grind the mixture in a grinder or food chopper into a smooth paste. Do not add any water while grinding otherwise, the mixture will become too loose.
3. Adding eggs and fresh ingredients:
To the ground paste, add one and egg, chopped green chillies and chopped coriander. Mix well using your hands or a spoon. The egg helps bind the kebabs so they don't break while frying.
4. Shaping the kababs:
Grease your hands lightly with oil and from round, flat Kabab shapes similar to patties. Arrange all the kababs on a tray.
5. Shallow frying:
Heat oil in a frying pan. Shallow fry the kababs on medium heat until golden brown on both sides. Make sure the heat is not too high, or the kababs may burn on the outside and stay raw inside.
Tips:
You can use beer mince instead of mutton if preferred.
If you want them less spicy, reduce the quantity of green and red chillies.
These kababs are freezer friendly freeze uncooked kababs on a tray, then transfer them to a ziplock bag. You can store them for 2 to 3 weeks and fry when needed.
Balance the meat and lentils too much lentil make the kabab dry, and too much meat makes it hard to shape. Keep the ratio correct
Don't overcook the lentils cook just enough so they become soft and the water dries completely. Extra water will make kabab break apart.
Description:
The real magic of shammi Kabab lies in their texture and balanced flavor a crispy outer layer with a soft and flavorful inner filling. The combination of chana dal and minced meat makes them Protein rich and energy packed. They are great for kids lunchbox or as a tea time snack. Every bite bursts with desi flavor, making any meal feel extra special.
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