Shami Kabab

SHAAMI KEBAB

The most popular snack and meal component in Asia, shaami kebab recipe by bhabiskitchen, one of the best snack to serve your guests or your children at tea time or part of lunch or dinner. With bhabiskitchen special touch to the Shaami kebeb recipe, the ratio and proportions tuned to utmost taste!

Cuisine: Asian
Type: Snack

Ingredients

S. no Ingredients Quantity
1 Boneless Beef Meat 1 KG
2 Chana/Bengal Gram Daal 1 Cup
3 Garlic 10 cloves, peeled
4 Onion 1 large, roughly chopped
5 Ginger 1 or 2 medium pieces
6 Cumin/Zeera 1 tablespoon
7 Cinnamon / Daar Cheeni 1 inch
8 Bay Leaf / Tez Pat 1
9 Red Peppers / Saabit Laal Mirch 12 to 15 (depends on your spice level)
10 Coriander Fresh Leaves 1 small bunch
11 Green Chilies 6
12 Mint Leaves 1 small bunch
13 Garam Masala Powder 1 teaspoon
14 Egg 1
15 Oil For Shallow Frying

 

Procedure

  1. Take a heavy-based saucepan and put meat with all ingredients mentioned above from number 2 to 9.
  2. Put enough water to cover the meat and cook till meat is tender and fully cooked.
  3. Turn the flame high to ensure any excess water is evaporated. You need to make sure that the mixture is not too moist/wet. Let it cool.
  4. Take a food processor and blend your meat mixture into a smooth paste. Take it out in a bowl.
  5. Now, take coriander, mint leaves, chilies and onion and blend them in food processor till finely chopped. Mix it with meat mixture in bowl.
  6. Now add garam masala powder and egg. Mix well.
  7. To shape the kababs, wet your hand a little, take a small portion of kabab mixture and start shaping into patties.
  8. Place all of your kababs in a tray and refrigerate for at least half an hour before frying.
  9. Heat some oil in a pan and fry kababs for two-three minutes each side or until golden-brown.
  10. You may freeze the kababs without frying and use for a month.

Tip: Serve with green chutney or Daal Chawal.

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