SHAMI KABAB

This is my Daddy’s favorite kabab.. He simply loves it. I dedicate this to him, hoping that after he sees the images he would come & visit me soon. 

Shami Kabab is a pan-fried kabab can be made with lamb or beef but tastes best when made with the former. It is a popular Indian & Pakistani style of kabab. It is a small patty of minced meat, dal & spices, tastes awesome with mint coriander chutney. You can also serve these kababs with roomali roti.

The Kabab

Ingredients

• 500 gms minced mutton 

• 1 medium sized onion finely chopped

• 2 Eggs

• 4-5 green chilies finely chopped

• 100 gms of Bengal gram (cholar dal/ chana dal)  soaked overnight

• 10 pods of garlic

• 1 " long piece Ginger

• 1 tsp cumin seeds

• 4 Cardamoms

• 1 " long piece Cinnamon

• 7-10 cashew nuts

• Black Pepper

• 4 Red Chilies

• Nutmeg

• Mace

• 1 Flower of Star Anise

• 50 gms of ghee

• Oil for frying (I used sunflower oil)

• Juice of 1 lemon

• Salt

Method

Wash minced meat properly & then boil in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Let it cool. Squeeze out all the water & keep on a separate vessel. Make sure the water is complete drained out. Grind meat into a fine paste.

Roast the cashew nuts. 

Heat oil in a pan & fry the onions till they become golden brown. Take them out; put them on a tissue paper to strain out the oil.

Take garlic, ginger, onion, chopped green chillies, cumin seeds, roasted cashew nuts, cardamoms, cinnamon, ginger, pepper, red chillies, nutmeg, mace, cloves and soaked gram dal and grind into a fine paste.

Mix both the pastes well. Add salt & ghee & keep it aside for about 5-6 hours. Mix it well with hands. The consistency should be such that it doesn’t stick to your finger.

Now mix well beaten eggs and prepare uniform dough. Shape the dough into small round flattened balls or kababs.

Heat the oil and shallow fry (pan fry) the kababs till golden brown.

Serve hot with dhaniya and pudina (coriander & mint) chutney and onions. I have cut the onion in rings & smeared them with lime juice and rock salt.

Mint – Coriander Chutney

Ingredients

• 1 bunch fresh mint about 100 gms

• 1 bunch fresh coriander about 100 gms

• 5- 6 cloves of garlic

• 1” piece of ginger

• 2-3 green chillies

• ½ tsp of sugar

• 1 tsp of salt

• 2-3 tsp of lime juice

• A pinch of black pepper

• 1 tsp of fresh cream (This is optional, you can use if you want to lighten up the colour a little bit)

Method

Cut off the roots from coriander and any thick stalks from the mint and discard.

Peel garlic and ginger and remove stalk from green chillies. Wash all the ingredients thoroughly.

Grind all the ingredients including salt, sugar, black pepper & lime juice  in a food processor. If you are using cream pt it along.

Chill and serve along with the kababs.

Shami Kabab Rolls

It so happened that last time when I had made Shami Kabab, a friend of mine visited. She loved them and suggested that I could make rolls with them. So this time I made some paratha rolls with the kababs. 

Method

Make some parathas. I made them with flour. Put it on a plate & smear it with the mint-coriander chutney, evenly. Put two kababs on it & break into small pieces & bring them in the middle. Put some chopped onions & chillies. Roll the paratha & roll half of it with a tissue paper. So you have a complete meal.

Believe me it’s delicious!!!

Happy Cooking

Shreya