Shami kabab recipe (Delicious and easy)

Shami kabab is a popular and flavorful Pakistani and Indian dish made from ground meat, typically beef or lamb, mixed with various spices, herbs, and lentils. The mixture is shaped into small patties or kebabs and then shallow-fried or deep-fried until golden brown.

Here’s a basic recipe for making shami kababs:

Ingredients:

• 1 pound (450 grams) ground meat (beef or lamb)
• ½ cup split Bengal gram lentils (chana dal), soaked in water for 2-3 hours
• 1 medium-sized onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• Oil for frying

Instructions:

1. Drain the soaked lentils and place them in a pressure cooker. Add enough water to cover them and cook until the lentils are soft and tender. Remove from heat and drain any excess water.
2. In a mixing bowl, combine the ground meat, cooked lentils, chopped onion, green chilies, ginger paste, garlic paste, red chili powder, garam masala powder, cumin powder, coriander powder, turmeric powder, salt, and fresh coriander leaves. Mix well until all the ingredients are evenly combined.
3. Heat oil in a frying pan or skillet over medium heat.
4. Take a small portion of the meat mixture and shape it into a flat round patty. Repeat with the remaining mixture.
5. Place the patties in the hot oil and fry them until they turn golden brown and crispy on both sides. Flip them gently to ensure even cooking.
6. Once the kababs are cooked, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil.
7. Serve the shami kababs hot with mint chutney, tamarind chutney, or your choice of sauce.

Tips:

1. Meat Selection: While traditionally shami kababs are made with beef or lamb, you can also try using chicken or turkey for a lighter version. Ensure that the meat is finely minced or ground for a smooth texture.
2. Lentil Options: While split Bengal gram lentils (chana dal) are commonly used, you can experiment with other lentils like split yellow peas (toor dal) or split red lentils (masoor dal) for a variation in flavor and texture.
3. Soaking the Lentils: Soaking the lentils for a few hours before cooking helps soften them and reduce the cooking time. It also ensures a smoother texture in the kababs.
4. Spice Level: Adjust the amount of green chilies or red chili powder according to your spice preference. You can make it milder or spicier based on your taste.
5. Additional Ingredients: You can add finely chopped vegetables like carrots, peas, or bell peppers to the meat mixture for added nutrition and texture.
6. Binding Agent: If you find the mixture too soft to shape into patties, you can add a binding agent like bread crumbs, roasted chickpea flour (besan), or a beaten egg. These ingredients will help hold the kababs together.
7. Frying Technique: Shami kababs are typically shallow-fried, but you can also deep-fry them for a crispier exterior. If you prefer a healthier version, you can bake them in the oven or air fryer with a light brush of oil.

FAQs

1. Meat Selection: While traditionally shami kababs are made with beef or lamb, you can also try using chicken or turkey for a lighter version. Ensure that the meat is finely minced or ground for a smooth texture.
2. Lentil Options: While split Bengal gram lentils (chana dal) are commonly used, you can experiment with other lentils like split yellow peas (toor dal) or split red lentils (masoor dal) for a variation in flavor and texture.
3. Soaking the Lentils: Soaking the lentils for a few hours before cooking helps soften them and reduce the cooking time. It also ensures a smoother texture in the kababs.
4. Spice Level: Adjust the amount of green chilies or red chili powder according to your spice preference. You can make it milder or spicier based on your taste.
5. Additional Ingredients: You can add finely chopped vegetables like carrots, peas, or bell peppers to the meat mixture for added nutrition and texture.
6. Binding Agent: If you find the mixture too soft to shape into patties, you can add a binding agent like bread crumbs, roasted chickpea flour (besan), or a beaten egg. These ingredients will help hold the kababs together.
7. Frying Technique: Shami kababs are typically shallow-fried, but you can also deep-fry them for a crispier exterior. If you prefer a healthier version, you can bake them in the oven or air fryer with a light brush of oil.