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 prepares shami kabab. It can be cooked with mutton, beef, lamb, and chicken.
But I prefer to make shami kebab 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 reader keba,o you will have to make it with small pieces of meat.
Perfect for party dinner or any special occasion, this recipe is a combination of lentils, meat, and some whole spices, cooked all together in water, and then blended well right after giving it kebab shape; dip it in egg batter, then fry. Egg dipping is an optional choice for you.
I never do it; I simply fry it in the pan and then serve. Shami kebab goes well with paratha, naan, pulao, and biryani. i
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 variation and trick with shami kebab to bring smoky flavor to the kebab. After blending the kebab meat, burn the charcoal, place one foil or steel bowl in the center of the ground meat, then put coal in it and drizzle some ghee over the charcoal and cover the lid properly. Leave it for 10 minutes so that the smoke can be absorbed properly.
Unfortunately, I couldn't do this just because coal isn't available at home, but if you have you must do it, so let the go-ahead to learn how to make tasty Shami kababs.
In a pot, put beef meat pieces and spices. Stir them well and bring to a boil, then cover the lid and let it cook for about 1/2 hour.
Keep stirring occasionally till meat and dal are tender before the water dries up. Remove from the flame and let it cool down.
In a food processor, add fresh green spices, chop for 50 seconds, then put he cooked meat to discard all whole spices except a few spices.
Blend them till turnintoo a fine paste. Repeat the same process with all the remaining kebab meat, and take it out in a large bowl/plate.
Place all kebabs on a kitchen paper towel.
If seemed a bit dry,y you can add 1 or 2 eggs and chopped onion into it, then mix them all together.
Divide equal portions of the meat. Take one ball,l flatten it between your palms, ms and place it on the tray one by .one
Now place the tawa/frying pan on the stove, add oil/ghe,e heat it, and slide e 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 on both sides.
Shami kabab is a very traditional, delicious, and popular Pakistani recipe; typically, every household in Pakistan prepares shami kabab.b
Ingredients 1:
- 150 g of beef meat, boneless
- 150g, dal chana soaked
- 1 large onion, roughly chopped
- 1 tbs, 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 root, 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 eggs, beaten
- 1/2 cup, green coriander leaves finely chopped
- oil as required for shallow frying
How to make the Shami Kabab?
- In a pot,t 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 chan; allow it 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.wn
- In a food processor,sor add coriander leaves and green chilies; grind for 50 seconds, then put the cooked meat to discard all whole spices except black peppercorn, cinnamon stick, and whole red chili.
- Blend them till turn into a fine paste
- Repeat the same process with all the remaining kebab meat
- Take it out in a large bowl/plate
- Note: if seemed a bit dry, you can add 1 or 2 eggs and chopped onion to it, then mix them all together
- Divide equal portions of the meat dough.h
- Take one ball, flatten it between your palms, and place it on the tray one by one.
- Now place the tawa/frying pan on the stove, add oil/ghee, and heat it
- Slide the shami kebabs in the oil/ghee
- Shallow fry each side for around 3 to 4 minutes
- Flip the kebabs and allow to fry on the other side for 3 to 4 minutes or until nicely golden brown on both sides.
- Place all kebabs on a kitchen paper .towel
- Now transfer to the serving plate or tray. Serve hot with ketchup and sauce
Have you any doubts about this blog kindly let me know
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