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Shami Kabab Recipe
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Shami kebabs are an extremely popular snack in Pakistan. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma on Muslim Eid Days.A variation of Shami kebab is also found in Bangladeshi cuisine. The recipes are almost the same, but differ a little in taste. Shami kebabs may be served with ketchup, hot sauce, chilli garlic sauce, raita (an Asian dip made of youghurt and some spices) or chutney. These kababs are loved by people of all ages. Hand one over to a 4 year old and she will munch away, give the same to a 40 year old and he will devour with love. These kababs are a must appetizers for our Bangladeshis wedding. However, shami kebabs may be served in every type of occasion, that is normal parties, office parties, grand parties and all.
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Ingredients for
Shami Kabab Recipe
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Keema (minced beef)
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1 kg
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Cholar dal (Bengal gram dal or chana dal or chickpeas)
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1/4 cup
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Cardamom
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4 pods
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Cinnamon
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3 sticks
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Clove
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2
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Dried red chilies
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4
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Ginger, thinly sliced
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1 tsp
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Garlic
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1
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Sugar
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2 tsp
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Bay leaf
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1
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Cumin powder
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2 1/2 tsp
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Onions
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1/2 cup
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Salt
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1 tsp
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Oil
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2 tblsp
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Eggs
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1
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Lemon
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1
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Mint leaves
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1 tblsp
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Raisins
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1 tblsp
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Cottage cheese (paneer)
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1 tblsp
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Preparation Steps for
Shami Kabab Recipe
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Firstly, in ½ cup oil, add the onions. On low heat, fry the onions for at least 10 minutes, or till the onions are brown and crunchy. When done, drain of oil and keep it for use.
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In a pot, take the keema and add the dal, cinnamon, cardamom, clove, chilies, ginger and garlic, sugar, bay leaf, cumin powder and salt. Add ½ cup water to the keema mixture, cover and put it on heat. When the water starts to bubble, stir once, lower the heat and let it simmer and boil.
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When the keema is boiled and the water has completely dried off, remove from heat. Cool, and then mince everything together in a food processor into a fine thick and heavy paste.
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With the help of a grater, grate the lemon skin to extract ½ tsp lemon rind.
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In bowl, take the keema mixture. Add the egg, lemon juice and the lemon rind. Mix well and make 16 balls.
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Finely slice the green chilies, the coriander leaves, the cheese and the raisins. Mix all these sliced ingredients. Now add the browned onions to this mix.
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Now, take a ball of meat. With the help of your thumb, make a hollow hole in the ball. Place the cheese, onion mixture in this hollow. Then like a dumpling, carefully gather the sides of the ball in order to keep the cheese filling inside the ball and the outside completely smooth. With the help of your to palms, carefully flatten the ball, in order to make a flat round shape.
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Do the same for all the other balls.
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Heat oil in a karai and deep fry the kababs.
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Serve hot!
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Shami Kabab Recipe
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