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Shami Kabab

Zeeshan.Sidquie's picture
Minced meat with oriental spices makes a great Starter item.
Ingredients
  Minced lamb/Minced goat meat 1 Pound
  Bengal gram 1⁄2 Cup (8 tbs)
  Chopped onion 2 Small
  Chopped ginger 1⁄2 Inch
  Cardamom 4
  Cinnamon piece 1 Inch
  Cloves 8
  Nutmeg powder 1⁄4 Teaspoon
  Chopped garlic 6 Clove (30 gm)
  Red chili/1 teaspoon red chili powder 3
  Cumin seeds 1 Teaspoon
  Coriander seeds 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Cilantro 4
  Green chili 3 , chopped
  Egg 1 Large
  Mace flakes 10 Gram
  Bay leaf 3
  Peppercorns To Taste
  Salt To Taste
  Almond 12
  Water 1 Cup (16 tbs)
Directions

1. Put all the ingredients from meat to water in pressure cooker and cook until 5 or 6 whistles. Else you can also cook in a pan for about 25 to 30 minutes till well done. Ensure that the meat mixture is not too dry and not too watery.

2. Cool and remove and grind the mixture to a fine paste in an electric grinder. Check that the mixture is just about dry before removing from the pressure cooker. If you find too much watery then cook without lid for a few minutes till the meat mixture is little dry.

3. Mix chopped cilantro/green coriander leaves, green chili chopped and one egg with the meat mixture.

4. Take a handful of the mashed meat and make into round shape and then flatten each ball in the palm of your hand.

5. Heat one table spoon oil in a flat pan and fry each of the kabobs in reduced heat turning a few times till both sides are light brown.

6. Serve hot garnished with onion rings and lemon slice.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Appetizer
Feel: 
Meaty, Rich
Method: 
Fried
Ingredient: 
Meat
Interest: 
Gourmet, Party
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
7

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Average: 3.5 (8 votes)

3 Comments

vikash.kumar1's picture
For Video Recipe of Shami Kabab, See this link- http://www.ifood.tv/video/shami_kabab_by_priyu
shantihhh's picture
great recipe, can't wait to try it. I get fresh local goat and we love it. Indus Market in Berkeley carries excellent meats.
Anonymous's picture
I tried it, but faced 3 problems: 1) after mixing egg, the mixture got quite sticky, not tried it without egg though 2) during frying, the kabab got cooked, but got a thick outer layer of fried stuff, and inner part was not fried properly. 3) it soaked a lot of oil. I will try the following: 1) will not mix egg 2) will try cooking in OTG or microwave 3) no oil will be used, so it will be less fatty.