October 31, 2021

Shami Kabab Recipe: A Classic Indian Appetizer

Shami Kabab Recipe: A Classic Indian Appetizer
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Shami kabab is a well-known snack that is easy to prepare. It has its origins in India, and is also widely enjoyed in Pakistani and Bangladeshi cuisine. Typically made from beef or mutton mince, small patties are shaped from a mixture of ground meat, chana daal or split gram, herbs, and spices. However, modern variations include chicken, vegetables, and soya chunks. Shallow frying is the usual method of cooking, but deep frying and pan-frying are also options.

During Ramadan, shami kabab is a highly sought-after dish, particularly for iftars. The combination of mince, lentils, and spices gives the dish a unique and tantalizing flavor.

Masth Tips and Recommendations for Shami kabab

To help ensure that your shami kababs turn out perfectly, here are some helpful tips and recommendations to follow. If the kababs break during cooking, the problem may be due to a lack of binding agent. To solve this issue, adding more eggs to the dough can help. If the dough is too loose or watery, adding breadcrumbs or crushed oats can help improve consistency.

Shami kababs can be stored in the freezer after cooking for up to two months, making them a convenient dish for busy households.

Moreover, a vegetarian option can be created using soya chunks, which require less time to cook than meat.

We usually enjoy it as a starter with mint chutney or as a main course with rice or naan.

Masth Cooking!

Shami Kabab

Print Recipe
Cook Time 30 mins
Course Appetizer, Side Dish
Cuisine Indian, Pakistani
Servings 15 Kababs

Ingredients
  

  • 1/2 Kg Mutton mince
  • 3 Cloves
  • 1 Cinnamon
  • 2 Green Chillies
  • Coriander leaves
  • 1/4 Teaspoon Turmeric powder
  • 1/4 Cup Chana daal / Split gram
  • 3 Garlic Cloves
  • 1 Onion Chopped
  • Salt
  • 1 Egg
  • Oil For frying

Instructions
 

  • Soak chana daal / split gram for 30 minutes.
  • In a pressure cooker, add Mutton Mince, Split gram, Onion, Garlic, Coriander, Green chillies, Cloves, Cardamom, Turmeric powder. Add 1/4 cup water.
    Pressure cook until split gram becomes soft and mushy and mince becomes tender.
    Shami Kabab
  • Dry out water completely by heating.
    Shami Kabab
  • Cool the mixture and Grind it.
    Shami Kabab
  • Add egg, coriander and salt and mix well
    Shami Kabab
  • Divide the dough into small balls and shape them into small patties.
    keep in freezer for 10 minutes.
    Shami Kabab
  • Fry for 6-8 minutes till the patties turn golden brown.
    Shami Kabab
  • Serve kababs as starter with mint chutney or as a side dish.
    Shami Kabab

Video

Keyword Mutton

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