Shami Kababs

by Nanncian Sat Apr 27, 2013 1:02 am

Shami kababs are boiled or sauteed meat and chick pea lentils (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves bayleaf), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped coriander and mint leaves may be added in preparing kebab. Garam masala powder (ground spices) may be used in place of whole hot spices.Shami kebabs may be served with ketchup, hot sauce, chilli garlic sauce, raita (an Indian dip made of yoghurt, vegetables and some spices) or chutney. Before serving it is also common to dip the kebabs in a beaten egg mixture and double fry the kebabs.Also it is eaten popularly in Hyderabad with normal rice and/or Chapati.

Shami Kababs Shami-kababs_zps1170f5c0

Ingredients:

500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

Preparation:

Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste.Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare a uniform dough. Add finely chopped green chillies and onion to dough and mix well Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.