Shami kebab is made with chana dal and mutton/lamb mince. It is a combination of dal and meat. It is very popular in India and Pakistan. Shami kebab can be made in variations like stuffed shami kebab or slight changes in spices also. You can add spices according to your taste.
Stuffing can be made with paneer or nuts or simply a combination of onion and mint leaves.
Shami kebab can be made with vegetables, paneer, chicken, beef or mutton/lamb.
In this shami kebab, I have used mutton pieces. You can use mince mutton or lamb. It is first boiled with chana dal and other spices and ground well into a smooth mixture and then made into flat circle shapes, dipped in egg and shallow fried.
In our home, we call it shamia. It is my favourite as it is very soft and tasty. You can serve this as a starter or with any meal as a side dish.
Ingredients
- Mutton – 300 gms
- Chana dal – 1/2 cup
- Onion (small, chopped) – 1
- Chilli powder – 2 1/2 tsp
- Cumin powder – 1/4 tsp
- Turmeric powder – 1/2 tsp
- Cloves – 4
- Cinnamon stick – 1 (1 inch)
- Green cardamom – 3
- Water – 2 cups
- Oil (optional) – 1 tsp
- Ginger and garlic paste – 1 tbsp
- Eggs – 2
- Salt – as per taste
For coating
Method
- First put all the ingredients in a pressure cooker with water and all spices, except eggs. Boil them until they are cooked well. You can give up to 6 whistles of a cooker or according to your cooker instructions. It has to be cooked well. No water should be there. It should be cooked with no liquid left in it. I have used mutton pieces but you can use mince if you want. If you are using mince you just need to smash it well after cooking and no need to grind.
- Grind it in a food processor or in a blender to a smooth mixture. If you want you can remove the whole spices after cooking. Add required amount of salt. Mix well and keep it in the fridge for 2 hrs to overnight. You can prepare it in advance and can refrigerate it and cook it in the next day.
- Take out the mixture about 1/2 hour before cooking. Make round shapes by dipping your fingers in water and make a small lemon size or medium size ball, then flatten it and make like a circle shape or any shape you like.
- Put the eggs in a bowl and beat it with a fork well for few seconds. Add salt – just a pinch.
- Dip shami kebabs in egg mixture and fry it in tava with a drizzle of oil on it or shallow fry it. Fry it on both sides.
- Preheat the tava with little oil. When it gets warm add shami kebabs and cook it. Do not turn immediately. After a few seconds, turn it, cook it on a medium heat on both sides. You can see this in the picture. In between drizzle some oil on it so that it won’t get stuck to the tava.
- When it is cooked, serve as a starter with onion rings and lime pieces or as a side with any meal.
- You can do stuffing also like we did in the koftas. You can stuff the same ingredients. See the Shami kebab with stuffing recipe for details.
Notes
- Required amount of water should be added. If it becomes too soft you cannot make shapes.
- You can adjust the quantity of chilli powder to your liking.
- If mince is used, it will be easy to grind the mixture.
- Sometimes I forget to add onion. But the taste is good even without onions. So you can avoid onions if you want to.
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