Shami Kabab

Making Shami Kabab just got easier. Follow this quick and simple recipe and learn how to make Shami Kababs at home. So soft and consistent with best taste.

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Ingredients:

Paani (Water) 4 cups
Qeema (mince) beef ½ kg
Chanay ki daal (Split Bengal gram) washed 250 gms
Pyaz (Onion) 1 medium
Sabut lal mirch (button red chilies) 12-15 or to taste
Dar chini (Cinnamon stick) 2 big
Badi elaichi (Black cardamom) 3
Namak (Salt) 2 tsp or to taste
Haldee powder (Turmeric powder) 1 tsp
Kali mirch sabut (Black pepper corns) 8-10
Adrak lehsan paste (Ginger garlic paste) 2 tbs
Dhania (Coriander seeds) 1 tbs
Zeera (Cumin seeds) 1 tbs
Hari mirch (Green chilies) 4-5
Podina (Mint) ½ cup
Hara dhania (Green coriander) ½ cup
Anday (Eggs) 2-3
Oil for frying

Directions:

In cooker, add water, beef mince, split Bengal gram, onion, button red chilies, cinnamon stick, black cardamom, salt, turmeric powder, black pepper corns, ginger garlic paste, coriander seeds and cumin seeds.
Bring it to boil.

Cover and cook for 30-35 mins on low flame.

If using pressure cooker, cover and cook for 10 minute.

Cook until water dries and let it cool.

In chopper, add green chilies, mint and green coriander, grind to make a coarse paste.

Add mince mixture and eggs, now grind the ingredients very well in a food processor.

After grinding the stuff, make kabab/patties of the batter with your hands.

Heat oil in frying pan and fry the kabab/patties.

Shami kababs are ready, serve with ketchup.

Important Tip:

Use no fat meat mince.
Lentil has to be washed only (Don’t soak it)
After meat is tender and lentil is soft and there is still water, dry it on high flame. lentil should not become mushy.