26 July, 2024

Delicious Authentic Shami Kabab

Comments : 1 Posted in : Mutton, Starters & Snacks on July 26, 2024 by : Fizza Tags: Authentic Shami Kabab, Easy Shami Kabab, Homemade shami kabab, How to make shami kabab, Mutton Shami Kabab, Shami Kabab Recipe, Traditional Shami Kabab

Delicious Authentic Shami Kabab Recipe, with their origins deeply rooted in South Asian cuisine, represent a culinary legacy that spans centuries. Authentic Shami Kabab , are traditionally made with a blend of tender meat, aromatic spices, and lentils, shami kabab are cherished across the globe for their rich flavor and melt-in-your-mouth texture.

Originally crafted in the royal kitchens of the Mughal Empire, Shami Kababs were revered for their ability to combine wholesome ingredients with intricate spices, resulting in a dish fit for royalty. Today, they continue to hold a cherished place in culinary traditions, often gracing festive tables, family gatherings, and street food stalls alike.

Few of the mutton starters in my blog
Mutton Cutlets
Mutton Chops
Seekh Kabab
Mutton Raan In White Gravy

Preparation Time :20 minutes
Cooking Time :30 minutes +15 minutes frying
Total Time : 65 minutes
Serve :16 to 18

Ingredients

• Mutton Boneless ½ kg
• Split Chickpea lentils (chana dal) 250 gm (soaked overnight)
• Onion 2 medium
• Whole Red Chillies 3
• Garlic 1 tablespoon
• Ginger 1 tbsp
• Coriander Powder 1 tbsp
• Fennel powder 1 tbsp
• Black pepper powder ¾ tsp
• Water 1 cup
• Eggs 2
• Fresh Coriander leaves ½ cup
• Cumin powder 1 tbsp
• Green Cardamom 2
• Cinnamon 1 piece
• Black Cardamom 1
• Salt to taste
• Oil for frying

Method

1.Cook The Meat And Lentils

• Take a piece of muslin cloth, place green cardamom, black cardamom, and cinnamon on it, then tie it up to create a potli or pouch or add in infuser.
• In a pressure cooker, combine the meat, soaked chana dal, garlic, ginger ,onions ,whole red chilly , coriander powder ,fennel powder , pepper powder ,whole garam masala potli and water
• Pressure cook for about 20-25 minutes until the meat and dal are tender and well-cooked.
• Open the cooker and evaporate the remaining liquid by cooking the mixture. Then, remove the bundle/pouch/infuser.
• Keep stirring to avoid burning. Mixture is ready when the water dries up and leaves the side of the pot.

2. Blending and Forming The Kabab

• Once cooked, transfer the meat and dal mixture to a large mixing bowl. Allow it to cool slightly.
• Using a food processor or blender, grind the mixture to a smooth paste. You can also use a potato masher to mash everything together thoroughly.
• Add chopped coriander leaves and cumin powder.
• Beat the egg and add it to the mixture. Mix well.

3.Shape And Fry

• Take a portion of the mixture and shape it into round patties or oval shapes.
• Heat oil in a frying pan over medium heat. Shallow fry the kababs in batches until they are golden brown on both sides, turning them carefully to ensure even cooking.

4.Serve

• Drain the kababs on paper towels to remove excess oil.
• Serve hot with mint chutney, tamarind chutney, or ketchup

Tips

• If the mixture feels too wet to shape into kababs, you can add a little besan (gram flour) to bind it.
• Adjust the spices and salt according to your taste preferences before shaping the kabab.
• These kababs can also be frozen after shaping. Thaw them in the refrigerator before frying.

Enjoy your homemade Shami Kababs!