Shami Kebab
Tips:
This authentic Pakistani Shami kebab recipe is a delicious
and crowd-pleasing item that goes well served at chai time and also as part of
a proper meal. The texture is meaty yet tender.
Shami Kebab is a popular food in India and it consists of
meat, usually lamb but sometimes chicken with dal, onions and spices.
What is a Shami Kebab? What's in it?
A Shami Kebab is a patty made out of meat and lentils.
Chicken, lamb, mutton, beef - you can make a Shami Kebab out of any meat.
It also contains a variety of spices, chopped onion, fresh
coriander and green chillies.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Appetizer, Main Course
Cuisine: Indian, Middle Eastern
Ingredients:
500 g Mutton boneless, minced
2 tbsp Chana Dal
2 Onion medium, sliced
2 Eggs
8 Dry Red Chillies
Handful Coriander Leaves
1 tbsp Ginger Garlic Paste
2 tsp Cumin Seeds
2 tsp coriander seeds
2 tsp Garam Masala Powder
Salt, red chilli powder, black pepper as per taste
Oil as required
Instructions
Soak dal for 60 to 90 minutes or overnight.
Heat oil in a pan over medium flame.
Fry the onions until golden and remove.
Drain the oil and keep aside.
Fry the cumin seeds and coriander seeds for 30 seconds.
4 Cloves (Laung)
1 inch Cinnamon Stick (Dalchini)
5 Cardamom (Elaichi) Pods/Seeds
1 teaspoon Fennel seeds (Saunf)
1 teaspoon Ajwain (Carom seeds)
Add ginger garlic paste and fry for a minute.
Add the minced mutton.
Mix well.
Drain the dal and add to the pan.
Reduce flame and cover the pan with a lid.
When the dal is cooked, switch off the flame and transfer the
mixture to a large mixer jar.
Add the fried onions and coriander leaves.
3-4 green chillies chopped finely (optional)
3 tablespoon lemon juice
Add Salt, black pepper and chilli flakes
Put it in a blender and grind to a coarse mixture.
Transfer to a large bowl.
Make small balls of this mixture and flatten them lightly.
Break the egg into a bowl and beat it lightly.
Dip the kebab patties in the egg.
Heat oil in a shallow pan over medium flame.
Shallow fry the kebabs till golden brown.
Remove and drain excess oil.
Serve with mint chutney or ketchup and paratha.