Shami Kabab is a delicious lamb/meat preparation, very popular
among all types of Kababs in Indian subcontinent. Easy to prepare and can
be stored in refrigerators for real long time. A good accompaniment for any
kind of meals and even served as snacks with evening tea. Children love them
and hence Shamai Kabab is a great idea for children’s lunch-box too.
Shami Kabab is a favorite item during Iftar time in Ramadan days in many
parts of the country. There are different ways to make Shami Kababs but
this method is the easiest one as it doesn’t need minced/ground meat.
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| Home made Shami Kabab Photo: Seema Iqbal |
Simple Ingredients:
Boneless lamb (or any meat of your choice): 1 kg.
Water: ½ cup
Onion (chopped): 2 nos.
Split Bengal gram – soaked (Chana dal): ¼ kg.
Cumin seeds: 1tablespoon
Ginger: ½ inch piece
Garlic: 5 - 6 cloves
Turmeric powder: ¼ tablespoon
Red Chilli (crushed): 1tablespoon
Garam-masala powder: ½ teaspoon
Salt to taste
Lemon juice: 1 ½ tablespoon
Green chilli: 2 nos.
Coriander leaves: ½ cup (chopped)
Egg: 2 nos. (beaten)
Oil: for shallow frying
Method: Step by step method for easy cooking
Step 1: In a pressure-cooker add boneless meat,
water, chopped onion, soaked chana dal, cumin seeds, ginger, garlic, turmeric
powder, red chilli powder, garam-masala powder and salt -- cover the lid and
cook it till the meat is done. Open the lid, mix well and cook for some
more time until all water evaporates.
Step 2: Now grind this mixture of cooked
meat and ingredients in a food-processor adding lemon juice, slit green chilli,
and coriander leaves, to get a thick coarse paste.
Step 3: Now make small dumplings of the
mixture and press it between your palms to get flat circular croquettes, which
is the right shape for Shami Kabab. Approximately 1 ½ to 2 inch diameter
and up to ½ in thick croquettes are ideal in size.
Step 4: Now take a frying pan and heat
oil. Once oil is hot dip the Kabab in beaten egg and shallow fry them on
low heat till they get nice brown colour. You can also use ghee or butter
instead of oil.
Step 5: Serve Shami Kabab garnished with
chopped coriander leaves, lemon pieces and onion rings as seen in picture. Bon
appetite!
Important and useful tips:
Do not overcook or over grind the meat. Meat mixture has to
retain its fiber texture for great taste. After step 3 you can also store
the Kabab for real long time. It remains fresh in refrigerator for a week
or even more.
This recipe of Shami Kabab is also published at:
2. www.seemaiqbal.blogspot.com