Shami Kebab

Shami (Shammi Kebab) 

I learnt this dish from a kashmiri friend, I tried making them at home,and they are absolutely simple to make. So I am sharing this recipe with you, do try it and leave your comments below!

Shami kebab is a mildly spiced meat and bengal gram (chana dal) patty. Served with mint chutney, Tomato ketchup or just with rotis or naan. This is also a good option for your child's lunch box :) or even for an evening office snack!!!

Lets get started!

The dish can be made with any meat, However I would recommend lamb. If you use frozen meat make sure you thaw it to room temperature before you start your preparation.

Ingredients                                                                    Serves: 6 

Boneless lamb or chicken : 500 gms ( cut in cubes)

Bengal gram (Chana dal): 100 gms (preferably soaked overnight)

Egg: 1  (separate the yolk and the egg white)
Onion: 1 

Ginger paste: 1 tsp

Garlic paste: 1 tsp
Turmeric powder: 1/2 tsp
Kashmiri Chilli powder: 1 tsp
Coriander powder: 1 tsp
Cumin powder; 1 tsp

Whole spices (Fennel seeds: 1 tsp,Peppercorn: 1 tsp,Cinnamon: 1/2 inch stick,Cardamom: 3-4 nos, Cloves: 3-4 nos,Bay Leaf: 1)
Garam masala:  1/2 tsp
Chopped cilantro : a handful 

Chopped Mint leaves(pudina): a handful
finely sliced chillies: 1-2 nos
Salt as per taste
Oil for frying
Water

Method

• In a pan dry roast the whole spices for two minutes (the fennel seeds will change colour). 

• Add some oil to the same pan and fry the onions till they brown. Keep aside. 

• In a pressure cooker add the meat, chana dal, ginger paste, garlic paste, dry roasted whole spices, chilli powder, coriander powder, turmeric powder, cumin powder, salt and very little water. Pressure cook for upto 3-4 whistles or until meat is tender. 

• Simmer this for 5 minutes after or until the excess water drains out. Discard the whole spices if you wish, (I only discard the bay leaf and cardamom). Let this cool.

• In a blender coarse grind the pressure cooked mixture. 

• Add egg yolk, browned onions, chilli, mint, coriander leaves and garam masala to the coarse mixture and mix well.

•  Refrigerate the mixture for 10 mins. 

• Make lemon size balls of the mixture and flatten to make a patty. 

• Dip the patty in the egg white mixture. 

• Shallow fry the patty until both sides are golden.  Drain out the excess oil.

Shami Kebabs are ready!!!

Serve this with mint chutney or just plain ketchup. I would recommend this as a quick fix starter. If you don't wish to fry them immediately make the patty and set aside in the deep freezer. Thaw before frying. Serve with rotis, make a sandwich, a roll. The experiments with this dish are endless. 

Enjoy!!!!