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!
|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|
|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|
|12||Mint Leaves||1 small bunch|
|13||Garam Masala Powder||1 teaspoon|
|15||Oil||For Shallow Frying|
- Take a heavy-based saucepan and put meat with all ingredients mentioned above from number 2 to 9.
- Put enough water to cover the meat and cook till meat is tender and fully cooked.
- 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.
- Take a food processor and blend your meat mixture into a smooth paste. Take it out in a bowl.
- Now, take coriander, mint leaves, chilies and onion and blend them in food processor till finely chopped. Mix it with meat mixture in bowl.
- Now add garam masala powder and egg. Mix well.
- To shape the kababs, wet your hand a little, take a small portion of kabab mixture and start shaping into patties.
- Place all of your kababs in a tray and refrigerate for at least half an hour before frying.
- Heat some oil in a pan and fry kababs for two-three minutes each side or until golden-brown.
- You may freeze the kababs without frying and use for a month.
Tip: Serve with green chutney or Daal Chawal.