SHAMI KEBAB Recipe
Ingredients
| Beef | 1 Kilogram | |
| Lentils | 1 Cup (16 tbs) | |
| Cumin | 1⁄2 Teaspoon | |
| Red chili | 10 | |
| Black cardamoms | 4 | |
| Black peppercorns | To Taste | |
| Garlic | 12 Clove (60 gm) | |
| Cinnamon | 1 Inch | |
| Ginger | 1 Small | |
| Coriander seeds | 1⁄2 Teaspoon | |
| Yogurt | 1 Tablespoon | |
| Egg | 1 , beaten | |
| Salt | To Taste | |
| Oil | 2 Cup (32 tbs) (For Frying) | |
| Coriander leaves | 1 Bunch (100 gm), finely chopped | |
| Ginger | 1 , finely chopped | |
| Mint leaves | 1 Bunch (100 gm), finely chopped | |
| Onion | 1 Large, finely chopped |
Directions
Method:-
Pour 5 cups of water in a pan, add beef, washed lentils, all the dry spices, yogurt, ginger and garlic. Boil the mixture on medium heat until the meat becomes tender. Remove from heat. Leave to cool. Meanwhile prepare the stuffing.
Mix all the chopped ingredients, onion, ginger, coriander and mint leaves together. Now chop the beef mixture in a food processor pour in the beaten egg and knead well. Break off 1 tbsp of the mince paste; wet your palm and place it in the center of your palm shape it into a smooth ball. Indent the center with your thumb and press a little of stuffing mixture into this.
Fold the sides over carefully and reshape into a smooth half flat round shape. Repeat with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3-4 kebabs at a time and fry on low heat to a crisp golden color on both sides.
Pour 5 cups of water in a pan, add beef, washed lentils, all the dry spices, yogurt, ginger and garlic. Boil the mixture on medium heat until the meat becomes tender. Remove from heat. Leave to cool. Meanwhile prepare the stuffing.
Mix all the chopped ingredients, onion, ginger, coriander and mint leaves together. Now chop the beef mixture in a food processor pour in the beaten egg and knead well. Break off 1 tbsp of the mince paste; wet your palm and place it in the center of your palm shape it into a smooth ball. Indent the center with your thumb and press a little of stuffing mixture into this.
Fold the sides over carefully and reshape into a smooth half flat round shape. Repeat with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3-4 kebabs at a time and fry on low heat to a crisp golden color on both sides.
Comments
Comments: 12 |
Add a Comment
Anonymous says :
"Cooking time 15 min"?!? How is this possible...?
Posted on: 25 April 2010 - 4:16pm
Anonymous says :
sorry please can you send me your recipes to my mail id cause i dont get much time to surf on net and search recipes but i love cooking food but somehow i manage to cook through recipes please if you can this is my mail id jolly4u2@yahoo.com thanks cause maybe i could say so
Posted on: 17 December 2009 - 1:58pm
akaktima says :
This is same as Fauzia's recipe from pakistan!
Posted on: 3 October 2009 - 5:54am
vandana says :
nice seekh kababs yasmin. I make them with chicken and it turns out real nice. Maybe the reason for not experimenting with mutton is my food allergy to mutton. Looking forward to other exciting recipes from you.
Posted on: 18 March 2008 - 5:21am
veerpradeep says :
hey yasmin nice post but I love Shammi Kebab with Chicken because I love all Chicken dishes anyway thanks for sharing this recipe and yasmin please share your next recipe Chicken biryani .........
Here is many ways to smile!fOODLOVER veerpradeep
Posted on: 18 March 2008 - 2:30am
Snigdha says :
Sounds great. I make Shammi kebab with chicken. Just love it. Instead of deep frying, I want to try baking them instead.
Posted on: 17 March 2008 - 10:03pm
Ghazala yasmin says :
hey i never tried shami kebab with chicken.why dont u share ur reacipe with me.
baking is a good idea
Posted on: 18 March 2008 - 12:53am
Ganesh Dutta says :
Wonderful shami kebab recipe. This recipe is showing the real taste of Mughlai Cuisine. As per my knowledge Shami Kebab was introduced to the Indian sub-continent during the Mughal era. Really it is a historical dish.
Posted on: 14 March 2008 - 1:43pm
shantihhh says :
This sounds so good-I must try this soon-sometimes I mix 50% beef with 50% lamb/mutton/goat and it tastes so good-no one can guess the meat and better than just beef. I might do 50/50 beef/lamb
Shanti/Mary-Anne
Posted on: 13 March 2008 - 1:27am
Chef
