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Shami Kebab

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  Meat 1 Kilogram, minced
  Medium 4 Medium
  Ginger garlic paste 1 Tablespoon
  Channa dal 1 Cup (16 tbs), soaked for 1/2 hour
  Eggs 2 Small
  Cinnamon 2 Inch
  Cloves 4
  Green cardamom 4
  Black pepper 4
  Jaiphal 1⁄2
  Javitri 2 (Thin Pieces)
  Dhania 1 Tablespoon
  Chini 6
  Whole red chilies 4
  Onions 4
  Ginger 1 Inch, finely sliced
  Mint 1 Teaspoon, chopped
  Coriander 1 Teaspoon, chopped
  Green chilies 1 Teaspoon, de-seeded and chopped

1. Boil the mince along with water, channa dal, onions, ginger-garlic paste salt and whole garam masala in a pressure cooker.
2. Cook for 3 whistles, open the lid and stir till mutton is dry.
3. Leave it to cool.
4. Meanwhile chop and mix the other ingredients and keep aside.
5. When the mince is lukewarm, grind it on a (sil batta) a large stone slab with a small stone to grind.
6. Add the chopped ingredients and yolks of the two eggs and mix well. Form into small balls or kababs if to be used as cocktail snacks and larger kababs if to be served with a meal.
7. Coat with white of egg and deep fry till crisp.

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Shami Kebab Recipe