Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, shami kabab. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Shami Kabab is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Shami Kabab is something that I have loved my entire life. They’re fine and they look fantastic.
Shami kebab is a popular local variety of kebab from the Indian subcontinent. It is part of the Pakistani, Punjabi, Indian, and Bangladeshi cuisines. Serve with sweet chile sauce or plum chutney. Shami Kabab is nothing but a form of mutton cutlet or pattice that is made with lamb meat and bengal gram.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook shami kabab using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Shami Kabab:
- Make ready 1/4 tsp Black Pepper
- Make ready 1 inch Cinnamon
- Prepare 10 Cloves
- Get 2 tbsp Whole Coriander
- Take 2 Cardamom
- Make ready 1 tbsp Jeera / cumin
- Get 12 Dried Red Chilli
- Take 1 inch Ginger
- Take 1 Whole Garlic
- Get 1 Medium Onion
- Make ready 4 Chopped Spring Onions
- Make ready 1 cup Chana Dal
- Prepare 1 kg Keema
- Get 4-5 pcs Green Chillies
- Prepare leaves Coriander
Shami kabab is mainly made of beef, split chickpea, eggs, herbs, and loads of spices. All ingredients are grounded together to form a dough-like mixture from which small kababs are rolled out. The kababs are then dipped in egg wash and shallow fried. We love these kabab because these are Shami Kabab, also called and written Shami Kebab is a very famous variation of Kababs in the sub continent.
Instructions to make Shami Kabab:
- Add Keema, Black Pepper & Cumin in a mixer then add water and salt, grind well.
- Boil dal (1:3) and water.
- When the Dal started boiling, cover it up with lid
- Now take the Keema in a pressure cooker, boil it till before 1st whistle
- Now when the dal gets softened transfer entire Dal Water to the Keema cooker. Add garam masala and put it back to the pressure cooker for more 2 minutes. Now add dal to it.
- Take spring onions,green chillies,dhaniya, pudina (grinded)
- Blend Keema, Dal & other ingredients well.
- Transfer the blended mixer in a bowl. Add 1 egg for binding. Mix well. Give shape and shallow fry.
- Serve with Green Chutney
The kababs are then dipped in egg wash and shallow fried. We love these kabab because these are Shami Kabab, also called and written Shami Kebab is a very famous variation of Kababs in the sub continent. Although, origin of Shami Kababs is Afghanistan, it has been adopted as a regular food in Pakistan, India and Bangladesh. Kababs are cooked with slight difference in different Asian Cuisines in terms of spices, ingredients and cooking style. Making Shami Kabab just got easier.
So that is going to wrap this up with this special food shami kabab recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
