Shami Kebab is a savory dish crafted from a blend of meat and lentils. Whether chicken, lamb, mutton, or beef, this kebab can be prepared using any type of meat. It is seasoned with an assortment of spices, including chopped onions, fresh coriander, and green chilies, which enhance its flavor profile. The combination of meat and lentils creates a rich and hearty texture, making Shami Kebabs a versatile and flavorful option for any meal.
Shami kababs are crafted by blending minced meat, typically chicken, lamb, mutton, or beef, with lentils and a variety of aromatic spices. The mixture is then shaped into patties and fried until golden brown and crispy on the outside, while remaining moist and tender on the inside. These savory patties are often served hot, accompanied by tangy chutneys or yogurt dip, making them a delicious and satisfying snack or appetizer. The combination of meat, lentils, and spices creates a rich and flavorful dish that is sure to delight the taste buds.
The process to prepare shami kabab is different and bit longer than a regular kabab, because of their distinctive preparation method. Initially, the meat and lentils are cooked until they reach a tender consistency. Subsequently, they are ground or mashed and shaped into kebab forms. Following this, the kebabs are coated in beaten egg and fried until they achieve a golden brown exterior. This process results in a delightful combination of flavors and textures, making shami kebabs a popular choice for any occasion.
“The aroma of freshly fried shami kababs wafting through the air is enough to make mouths water and hearts yearn for more”
Shami Kabab
Print RecipeIngredients
- 2 pounds minced beef/mutton
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 teaspoon powdered coriander
- 1 teaspoon powdered cumin
- ½ teaspoon powdered turmeric
- ½ teaspoon garam masala
- ½ teaspoon powdered red chili pepper
- Salt (As per taste)
- ½ cup water
- ½ cup chana dal
- ½ cup chopped cilantro
- Breading:
- 2 eggs
- 1 tablespoon finely chopped fresh coriander leaves
- ½ teaspoon ground red chile pepper
- ¼ cup bread crumbs
- ¼ cup vegetable oil
Instructions
- Take a bowl, add dal chana(wash it first) and soak it for about 2 to 3 hours in huge amount of water.
Step 1 - Drain the water completely, after that add garlic paste, ginger paste, coriander powder, cumin, turmeric, garam masala, 1/2 teaspoon powdered red chili, and salt to taste in a frying pan.
- Add chicken/mutton, then Pour some water (add more water if using mutton).
- Simmer until the meat and lentils are thoroughly cooked and all liquid has evaporated, for about 30 to 35 minutes.
- Beat eggs, 1 tablespoon of chopped cilantro, 1/2 teaspoon of powdered red chili, 1 small chopped onion, 2 tablespoon chopped mint leaves and salt to taste together in a bowl.
Step 5 - Spread breadcrumbs on a plate.
- Dip each patty into the egg mixture, then coat with breadcrumbs.
Step 7 - Heat oil in a frying pan over medium heat.
- Place the patties in a single layer in the pan.
- Cook until both sides are golden brown and crisp, around 2 to 4 minutes per side.
