Shami Kebab Recipe

Shami Kebab is another very famous variety of  kabab. Shaami kebabs can be made with chicken, mutton/lamb or beef but traditionally beef shami kebab are considered as authentic and taste better than chicken or mutton and lamb. But you can use the meat of your choice and as per convenience. Usually, shami kebabs are shallow fried but I like mine deep fried with those crispy edges formed by egg wash you can also coat shami kebabs with bread crumbs, I do sometimes, as it perfectly compliments the soft, gooey kebabs. Shami kebab can be made ahead and freeze well for about three weeks hence very popular item during Ramadan food preps.

Here is my recipe for Shami Kebab which I have been making since last few years or you can say since I started cooking :D

PS: Excuse me for bad picture quality as sometimes you are just not in the mood of photography but later you decide to share is publicly, that's what happened here. Hope you all will find the recipes useful. Feel free to leave a feedback on recipe once you have tried it. All the best! :D

Shami Kebab Recipe

Ingredients:

• 1/2 kg boneless mutton or beef or chicken
• 150 g split bengal gram (chana dal)
• 2 cups water
• 4-5 black cardamom
• 4×1″ pieces of cinnamon
• 8-10 black pepper corns
• 2×1″ pieces of ginger
• 6-8 garlic cloves
• 2″ piece of dried mango or 1 tsp amchur powder
• 1 small onion
• 1 small potato
• 1 small tomato (optional)
• 2-3 green chilies
• 1 tsp roasted cumin powder
• 1 tsp kashmiri red chili powder
• 1 tsp garam masala powder
• Salt as per taste
• 1 egg
• Oil for deep frying

Method:

1. Clean, wash and cut the meat in small sized cubes.
2. Peel and wash the onion and potato and cut into cubes. Remove heads and slit the green chilies.
3. Wash the dal well.
4. Place the meat, dal, onion, potato, whole spices, ginger and garlic in the pressure cooker and pour in the water and cook on high for 2 whistles then lower the flame and cook for 20 minutes. Put off the burner and let cool for 10-15 minutes then open the lid and see if there’s any water remaining then cook till dries.
5. Discard the cinnamon, cardamoms and pepper corns and pass the mixture twice through a mincing machine or grind in food processor of blender jar.
6. Add the remaining ingredients, except oil and egg.
7. Divide and shape the mixture into flat patties.
8. Beat the egg in a small bowl adding a pinch of salt. Dip the kababs in egg and and deep fry in vegetable oil till golden brown crispy. Drain the excess oil on kitchen towel and serve with your favourite chutney! Enjoy! :p