shaami kabab Recipe

Kababs made from minced mutton...a hot favourite starter/side dish...can also be enjoyed as a complete meal.
shaami kabab picture

Summary

Preparation Time30 MinCooking Time50 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
TasteSpeciality, , ,
Main Ingredient

Ingredients

 Boneless mutton600 Gram, minced
 Chana dal1⁄2 Cup (8 tbs) (Split Bengal Gram, Soaked)
 Cooking oil1 Cup (16 tbs)
 Cumin seeds1⁄2 Teaspoon
 Coriander seeds1 Teaspoon
 Black peppercorns To Taste
 Black cardamoms4
 Ginger2 Inch, chopped
 Garlic14 Clove (70 gm), chopped
 Red chili powder2 Teaspoon
 Garam masala powder2 Teaspoon
 Mace/Green cardamom powder1⁄2 Teaspoon
 Green chilies2
 Salt To Taste
 Onions2 Medium, cut into fine rings
 Lemons2

Directions

1.Heat 2 tbsp of cooking oil in a pressure cooker.

2.Add cumin seeds, coriander seeds, black peppercorns and black cardamoms and stir fry for half a minute on medium heat. Add ginger, garlic and red chilli powder.

3.Add keema (minced mutton) and chana dal (split Bengal gram). Add a cup of water and bring to a boil. Put the lid on and cook under pressure till 6-7 whistles (20-25 minutes).

4.Open the lid when the pressure has reduced. Cook on high heat to dry out the mixture completely. Remove from heat and allow to completely cool and dry out. You could also keep it in the fridge for a couple of hrs.

5.Once you are sure that the mixture is very dry, grind it (could use the mixer) to a smooth consistency.

6.Add garam masala powder, mace and green cardamom powder and salt. Mix well and check the taste. You could add the green chillies and more spices (as per your liking).

7.Take small portions in your palms. Shape into flat round discs and flatten slightly.

8.Heat sufficient oil in a pan (I use non-stick and hence very little oil), and shallow fry the kababs until golden brown. You could drain the excess oil on absorbent paper.

9.Serve hot with onion rings, lemon wedge and chutney/ketchup.

IMPORTANT :

1. ensure that the mixture is VERY DRY before you deep fry them...especially if you're not using bread crumbs/egg etc. to HOLD the kababs, else, it becomes difficult to get perfect cutlets (they start breaking).

2. in the above mentioned recipe, all the condiments get crushed in the mixie (thats how i did it), so you don't really bite into pieces of coriander & cumin. yet, to dry roast and grind them before adding them to the chicken is a good idea. check for threads of black cardamom. you may need to separate them after grinding coz at times they do get left and it's quite irritating when you discover them in the kababs while eating.

3. deep frying is a better option if you're looking for crispier kababs.

Comments

vikas kumar profile page

vikas kumar says :

hi lata. i've always managed to deep fry them without using any binding agent. once the mixture is ready, i dry it reasonably and make round patties. then i leave the patties to dry. this way, the interior is still a little wet and soft. you could use eggs...don't know how many though. i don't cause i don't like to alter the taste. try again, i'm sure it'll work. may be you should ensure that the oil is really really hot. then the kababs won't break. all the best!
Posted on: 8 October 2010 - 6:22am
Anonymous

Harsh says :

i am trying it now too
Posted on: 28 March 2010 - 12:07am
vikas kumar profile page

vikas kumar says :

All the best Harsh! Do let us know how it turned out...
Posted on: 29 March 2010 - 12:19am
Anonymous

Anonymous says :

hey vikas...trying it out now....u have mentioned garlic/ginger in ingredients but not mentioned what 2 do with them.......am adding into the press cook....do mention...happy diwali...aditya
Posted on: 21 October 2009 - 2:16am
vikas kumar profile page

vikas kumar says :

Hey Aditya...I've just added to the second point...the ginger/garlic goes there. 1. ensure that the mixture is VERY DRY before you deep fry them...especially if you're not using bread crumbs/egg etc. to HOLD the kababs, else, it becomes difficult to get perfect cutlets (they start breaking). 2. in the above mentioned recipe, all the condiments get crushed in the mixie (thats how i did it), so you don't really bite into pieces of coriander & cumin. yet, to dry roast and grind them before adding them to the chicken is a good idea. check for threads of black cardamom. you may need to separate them after grinding coz at times they do get left and it's quite irritating when you discover them in the kababs while eating. 3. deep frying is a better option if you're looking for crispier kababs. It took me a couple of attempts to ensure the kababs turn out good. I hope you get lucky the first time...let me know...
Posted on: 21 October 2009 - 1:34pm
vandana profile page

vandana says :

Thks vikas for the prompt response and thks for all the tips yes, would definitely post my results...although it is a little too early in the morning to get my mouth watering over kebabs:) just can't wait to try these tasty looking delights.
Posted on: 2 March 2009 - 12:00am
vandana profile page

vandana says :

Vikas planning to try ur yummy shammi kebabs today.They look so good. Of course would have to substitute the mutton with chicken(know it wouldn't be the authentic one with the change however, allergic to mutton so there's no way:). Wanted to know if it would be better to dry roast the coriander, cummin, peppercorns and black cardamom and grind it and then add coz don't like biting into pieces of coriander and cumin will enjoying my kebab.
Posted on: 1 March 2009 - 11:26pm
vikas kumar profile page

vikas kumar says :

In case you do go ahead, a few tips: 1. ensure that the mixture is VERY DRY before you deep fry them...especially if you're not using bread crums/egg etc. to HOLD the kababs, else, it becomes difficult to get perfect cutlets (they start breaking). 2. in the above mentioned recipe, all the condiments get crushed in the mixie (thats how i did it), so you don't really bite into pieces of coriander & cumin. yet, to dry roast and grind them before adding them to the chicken is a good idea. check for threads of black cardamom. you may need to separate them after grinding coz at times they do get left and it's quite irritating when you discover them in the kababs while eating. 3. deep frying is a better option if you're looking for crispier kababs. all the best. let us know how they turned out. may be you could post your recipe here.
Posted on: 1 March 2009 - 11:57pm
HotChef profile page

HotChef says :

I made your recipe and customers loved them.
Posted on: 17 February 2009 - 4:06pm
vikas kumar profile page

vikas kumar says :

Thanks. There are very few who can refuse Shaami Kababs, I've been hooked since I had them for the first time as a kid. They're also pretty easy to make, and great for get-togethers and parties.
Posted on: 27 February 2009 - 5:48pm
Anonymous

sanghita says :

hi vikas... will try ur kabab tmrw..im kinda a gal wants get into experiments..i hope it doesnt turns into disaster..n ya can use chicken instead of mutton..i hope my dear ones lyk it!
Posted on: 14 September 2011 - 4:30pm
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