Yummy Traditional Eid SpecialKebabs and CutletsSnack and FriedShami Kabab Recipe
Sana RasheedSunday, April 23, 2023Eid SpecialKebabs and CutletsSnack and Fried
Shami kebab || Shami Kabab Recipe || How to Make Shami Kabab Recipe with step-by-step photos...
Shami kabab is a very traditional and popular Pakistani recipe, typically every household in Pakistan prepared shami kebab, it can be cooked with mutton, beef, lamb, and chicken
But I won't prefer to make Shami kabab with chicken, the real taste of shami kebab only comes with mutton and beef
In most houses, shami kebab is made with mince, but I did use beef boti(meat) if you want reshadar kebab so you will have to make it with small pieces of meat
A perfect for party dinner or any special occasion, this recipe is a combination of lentils, meat, and some whole spices, is cooked all together in water, and then blend well right after giving it to kebab shape, dip it in egg batter then fry. egg dipping is an optional choice for you..
I never do it, just simply fry it on the pan and then serve,shami kebab goes well with paratha, naan, pulao, and biryani
Secondly, People mostly complain that their kebabs break while frying …so the trick for frying perfect kebabs is to let them cook completely from 1 side first without touching them then flip them…and they will not break.
You can do one more variationand trick with shami kebab to bring smoky flavor to kebab, after blendingthe kebab meat, burn the charcoal, place one foil or steel small bowl in the center of the ground meat then put coal in it and drizzle some ghee over charcoal and cover the lid properly leave it for 10 minutes so that properly smokes could be absorbs
Unfortunately,I couldn't do this just because coal isn't available at home, but if you have you must do it so lets the go-ahead to know how to make tasty Shami kababs
In a pot put beef meat pieces with spices_Stir, them well and bring to a boil then cover the lid and let it cook for about 1/2 hour
Remove the lid then add soaked dal chana in it allow cooking for another 30 minutes
Keep stirring occasionally till meat and dal are tenders before the water dries up_Remove from the flame and let it cool down
In a food processor add fresh green spices chopped once for 50 seconds then put cooked meat to discard all whole spices except a few spices
Blend them till turn to a fine paste,Repeat the same process with the all remaining kebab meat, and take it out in a large bowl/plate
If seemed a bit dry you can add 1 or 2 eggs and chopped onion in it then mix them all together
Divide equal portions of the meat dough_Take one ball and flatten it between your palms and place it on the tray one by one
Now place tawa/frying pan on the stove add oil/ghee heat it, and slide shami kebabs in the oil/ghee, shallow fry each side for around 3 to 4 minutes, flip the kebabs, and allow to fry another side 3 to 4 minutes or until nicely golden brown color from both sides
Place all kebabs on a kitchen papertowel
Now transfer to the serving plate or trayServe hot withketchupandsauce
Shami Kabab
Author: Sana Rasheed
Preparation Time: 20 mins
Cooking time:30 mins
Total time:50 mins
Servings: 8
Recipe Category: Kebab and cutlets
Cuisine:Pakistani
Calories per kebab: 65 kcal
Shami kababis a very traditional, delicious, and popular Pakistani recipe, typically every household in Pakistan prepared shami kebab
Ingredients 1:
- 500g, of beef meat boneless
- 150g, dal chana soaked
- 1 large, onion roughly chopped
- 1 tbsp, whole red chilies
- 1½ inch, cinnamon stick
- 2, black cardamom
- 2, green cardamom
- 1 tbsp, whole coriander seeds
- 1 tsp, white cumin
- 1 tbsp, ginger roughly chopped
- 1 tbsp, garlic roughly chopped
- 3, cloves
- 1 tsp, black peppercorn
- 2, bay leaves
- Salt to taste
For Filling:
- 1 tbsp, onion finely chopped
- 1 tsp, green chilies finely chopped
- few leaves, mint optional
- 2 large, egg beaten
- 1/2 cup, green coriander leaves finely chopped
- oil as required for shallowfrying
How to make the Shami Kabab?
- In a pot put beef meat pieces, 1-liter water, onion, black cardamom, green cardamom, salt, cinnamon stick,coriander-cumin seeds, bay leaves, red chilies, cloves, and ginger-garlic
- Stir them well and bring to a boil then cover the lid and let it cook for about 1/2 hour
- Remove the lid then add soaked dal chana in it allow to cook for another 30 minutes
- Keep stirring occasionally till meat and dal are tender beside water dries up
- Remove from the flame and let it cool down
- In a food processor add coriander leaves, and green chilies grind once for 50 seconds then put cooked meat to discard all whole spices except black peppercorn, cinnamon stick, and whole red chilies
- Blend them till turn into a fine paste
- Repeat the same process with the all remaining kebabmeat
- Take it out in a large bowl/plate
- Note, if seemed a bit dry you can add 1 or 2 eggs and chopped onion in it then mix them all together
- Divide equal portions of the meat dough
- Take one ball and flatten it between your palms and place it on the tray one by one
- Now place tawa/frying pan on the stove add oil/ghee heat it
- And slide shami kebabs in the oil/ghee
- Shallow fry each side for around 3 to 4 minutes
- Flip the kebabs and allow to fry another side for 3 to 4 minutes or until nicely golden brown color from both sides
- Place all kebabs on a kitchen papertowel
- Now transfer to the serving plate or trayServe hot withketchupandsauce
*Not beduplicated, rewritten or published without permission- Thank you!
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