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Shami Kabab

Madhuri.Dixit's picture
  Chickpeas 2 Ounce
  Lean lamb/Beef 1 Pound, cut into 1/2 inch cubes
  Stock 1⁄2 Pint
  Chili powder 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste
  Fresh root ginger 1 Inch, finely chopped (1 Piece)
  Garlic 2 Clove (10 gm), crushed
  Onion 1 Small, finely chopped
  Grated lemon rind 1⁄4 Teaspoon
  Coriander leaves 1 Tablespoon, finely chopped
  Eggs 2 , beaten
  Flour 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Coating)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Onion rings 6 (For Garnish)

Wash the chick peas and soak them in cold water for 2 hours.
Drain the chick peas and place them in a pan with the meat and stock.
Bring to the boil, then cover and simmer until the chick peas and meat are tender and the liquid is absorbed.
Pass the cooked meat and chick peas through a mincer (grinder) with the spices and salt and pepper to taste.
Then mix in the ginger, garlic, onion, lemon rind and coriander leaves.
Mix with enough beaten egg to bind, then divide the mixture into 16 balls.
Dredge the meat balls with flour and deep fry them in the hot oil until golden brown.
Garnish with onion rings.

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Shami Kabab Recipe