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Shami Kabab Recipe: Quick & Easy Shami Kebab Recipe
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RECIPE
INGREDIENTS
250 grams keema (minced mutton), finely minced
40 grams chana dal (bengal gram)
1 black cardamom pod (badi elaichi)
3⁄4 teaspoon ginger, finely chopped
4 garlic cloves, finely chopped
1 1⁄2 red chillies, finely chopped
1 bay leaf (tej patta)
1⁄4 teaspoon coriander powder
1⁄4 teaspoon cinnamon powder
2 black peppercorns (sabut kali mirch)
1⁄2 teaspoon salt, or to taste
1⁄4 teaspoon mace powder (javitri)
1⁄4 teaspoon green cardamom powder
1⁄2 teaspoon garam masala
Filling
1 tablespoon raw mango, finely chopped
1 green chilli, finely chopped
1 1⁄2 teaspoons ginger, finely chopped
1⁄2 tablespoon mint leaves, finely chopped
1⁄2 tablespoon coriander leaves, finely chopped
1⁄4 teaspoon salt, or to taste
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ghee, to shallow-fry
hari chutney, or other condiment of your choice
COOKING METHOD
- Place a pressure cooker on high heat; add keema, chana dal, black cardamom pod, ginger, garlic, red chillies, bay leaf, coriander powder, black peppercorns, and salt. Stir and cook for 1 - 2 minutes. Add 1 cup water; bring to a boil, then seal the pressure cooker, and cook on low heat for 10 minutes after the 1st whistle. Remove from heat and allow to cool before opening.
- Tip cooked keema mixture into a grinder / food processor. Add mace powder (javitri), green cardamom powder, and garam masala; grind to a fine paste. Set aside.
- Prepare the filling: mix together chopped raw mango, green chilli, ginger, mint leaves, green coriander, and salt (optional) in a bowl.
- Make kebabs: oil your hands and tear off a walnut size chunk of the mixture. Roll into a ball with your palms, then use your thumb to make a small indentation in it. Fill the indentation with ½ teaspoon (or more if you can) prepared filling. Close the hole, then flatten it to form a fat smooth disk. Set it down and repeat this for the remaining mixture. Should make 12 kebabs.
- Place a pan on high heat; add ghee. Once ghee is hot, carefully place the kebabs in the ghee without overcrowding the pan. Fry the kebabs on both sides till golden brown, about 10 minutes altogether. Remove from heat and place on kitchen paper to absorb excess ghee.
- Serve hot with hari chutney or other condiment of your choice.
- Place a pressure cooker on high heat; add keema, chana dal, black cardamom pod, ginger, garlic, red chillies, bay leaf, coriander powder, black peppercorns, and salt. Stir and cook for 1 - 2 minutes. Add 1 cup water; bring to a boil, then seal the pressure cooker, and cook on low heat for 10 minutes after the 1st whistle. Remove from heat and allow to cool before opening.
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