Presenting you the Recipe of Shami Kabab – Shami Kabab is a popular dish in modern-day Pakistani cuisines. There are several etymological explanations behind the term shami kebab. One explanation is that the name of the dish derives from the word shaam, which means “dinner” and “night” in Persian. It also means evening Urdu and Hindi. It is a popular household snack served at hi-tea, lunches, dinners, Ramadan and Eid celebrations. Without further ado, let’s go through the recipe.
Beef Mince: Half Kg
Channay Ki Daal: Half cup (soaked for 20 minutes)
Red Chili powder: 1tbsp
Turmeric powder: ¼ tsp
Ginger Garlic Paste: 1 tbsp
Salt: 1 tsp
Onion: 1 (sliced)
Black cardamom: 2
Green Chilies: 5 (Finely chopped)
Green Coriander: Half bunch (Finely chopped)
Water: 2 cups
Oil: for shallow frying
Put the mince in a wok, pour water, and add channay ki daal, ginger garlic paste, red chili powder, turmeric powder, onion, salt, peppercorns, cloves and black cardamom. Cook on a low flame under meat gets tender and the water evaporates. Dish out the mince in a platter and let it cool. Remove all the condiments and grind the mixture in a chopper.
Now break an egg into mixture, add, green chilies, green coriander and mix well. Now make patties or tikkis in round shape. Let them rest in the fridge for about half an hour. Heat the oil and shallow fry on a medium flame until they turn brown. Serve hot with sliced onions, hari chatni and chapatti.
Execution time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
- You can prepare kababs by using boneless beef boti as well.
- You can freeze them in an airtight container or zip lock bag upto one month