Shaami kabab recipe

 

Shami kebabs are delicious on their own with your favourite sauce and a fork or in sandwiches, wraps, or paratha rolls with rice. In a Shami Anda Bun Kebab, which is essentially a Shami Kebab burger with chutneys, salad, and an omelette, is how I prefer to eat it.

A Shami Kebab is what? Why is it there?

A kebab composed of beef and lentils is known as a Shami Kebab. Any meat can be used to produce a Shami Kebab, including chicken, lamb, mutton, and beef.

A selection of spices, chopped onion, fresh coriander, and green chilies (if you're feeling adventurous!) are also included.

Ingredients

700g of your preferred meat (I strongly advise against using minced or ground beef).

Yellow split lentils, 160 g (chana daal)

One bulb of garlic, not to be minced

1 teaspoon ginger, minced

Salt: 2 to 3 teaspoons (depending on personal preference; test before cooking!)

3.5 teaspoons cumin seeds

1 teaspoon dried coriander

Black pepper, coarse, 3.5 teaspoons

2 teaspoons of chilli flakes

1 teaspoon of chat masala

1 substantial cinnamon stick

three dark cardamoms

1/2 teaspoon whole cloves

10 cardamoms in green

1 bunch chopped fresh coriander

one large onion, coarsely diced

3–4 finely chopped green chilies are optional.

Lemon juice from a half

2 to 3 eggs, to be fried

For frying, oil

Instructions

Except for the final six ingredients, combine all the ingredients in a large pot. The mixture should be cooked until the meat and lentils are extremely tender by adding a lot of water, bringing it to a boil, covering it, and reducing the heat. Chicken will require around 3 cups of water and about 1.5 hours, lamb or beef will require about 5-6 cups and at least 2 hours, and mutton will require about 8 cups and at least 3 hours. Please use these schedules as a general guide only; actual cooking time will depend on the size of the meat portions. as well as the cuts you made. Keep an eye on it and add water if the meat doesn't remain tender.

You can increase the heat and start to dry off the extra moisture once the meat has become extremely soft and is falling apart much like pulled meat. Continue stirring while breaking up the meat with your spoon and making sure nothing sticks to the saucepan. The mixture should be dried out until it is quite dry.

Before continuing to pound the mixture down and separate the meat, give the mixture a moment to cool slightly. If the flesh is really soft, a wooden spoon may be sufficient, but you might also need to use your hands. I advise against using a food processor. for Shami Kebabs since it results in a texture that is less than ideal, but if you must, you can.

Add the fresh coriander, onion, green chilies, and lemon juice once the mixture has been thoroughly mashed and chilled down to room temperature. After stirring, check the salt and spice one last time to make sure you like them.

Form the mixture into discs that resemble kebabs.

When you are prepared to fry the kebabs, add a little oil to a skillet and heat it over medium heat.

Eggs are whisked in a bowl. One by one, dip the kebabs in the egg, then place them in the pan. After about five minutes of uninterrupted cooking, flip them over and let the other side finish.

To get the kebabs' colours just perfect, don't overcrowd the pan and alter the cook time as much or as little as necessary.

Serve warm!

Notes:

The whole spices can be discarded as you form the kebabs or ground into a powder before adding them to the mixture to cook. I'd rather grind them.