Shami Kebab Recipe

Shami Kebab Recipe

      Shami kebabs is one of those classic dishes of Indian culinary history that one can never get bored of eating. The dish is very  popular in India, Pakistan and Afghanistan and there are many variations of the dish today. Made with mutton meat and chana dal, Shami Kebabs are a great evening snack. In fact, Shami comes from the work "Shaam" meaning evening!

INGREDIENTS:

• 200 gms Chana Dal
• 200 gms Boneless Mutton
• 1 small Potato
• Ginger-Garlic Paste
• Turmeric Powder
• Green Chillies (optional)
• Chopped Mint Leaves
• ½ tsp Coriander Powder (Dhania Powder)
• ¼ tsp Garam Masala Powder
• ½ tsp Red Chilli Powder
• Salt, as required
• Semolina (Sooji) 
• Egg

METHOD:

1. Pressure cook split chickpeas, boneless mutton and potato with required water, ginger-garlic paste, turmeric powder, salt as required and green chillies (optional). Cook for about 7 whistles (or 20 minutes). 

2. It should be completely dried out. In case there is still some water left, cook the mixture on a low flame till the water is soaked up. Mash it all. Keep aside to cool. 

3. Once dry and cool, add chopped mint leaves, coriander powder, garam masala powder, red chilli powder and salt as required. Mix it well.

4. Divide the mixture into small and equal quantities. Roll each one into a ball and flatten. 

5. Dip each of these kebabs in beaten egg, roll it in semolina and place in a pan of hot oil. Deep fry them till nice and golden-brown. Serve Shami Kebabs hot with ketchup or green chutney.

SECOND WAY:

INGREDIENTS: 

1 kg Mutton Keema

1 medium Onion

50 gms Ginger 

1 clove Garlic

½ tsp Red Chillies 

2 small pieces Mace (Javitri) 

1 small piece Coconut 

1 small piece Nutmeg (Jaiphal)

8 Green Cardamom (Choti Elaichi)

2 Black Cardamom (Badi Elaichi)

10 Cloves

10 Black Peppercorns

1 Cinnamon Stick

2 tbsp Split Chickpeas (Chana Dal)

1 tbsp Cumin 

Salt, as required

Water, as required

METHOD:

1. Boil mutton keema and split chickpea with onion, ginger, garlic, red chilli powder and water as required. chana dal together. Once the chana dal is cooked and keema is soft, dry out all the water. Keep aside and let it cool for some time. 

2. In a mixer grinder, add mace, nutmeg, green cardamom, black cardamom, black peppercorns, cloves, cinnamon stick, cumin seeds and coconut. Grind them well.  

3. Add the grind masala to the keema and chana dal along with chopped mint leaves, chopped onions, and lime juice. Mix it all together well. Divide the mixture into equal portions and shape them into kebabs. 

4. Heat oil in a pan. Shallow fry these kebabs till crispy and golden-brown on both sides. Serve hot.

                                                                                                                                          EnjoyFood!