Shami Kabab is one of my favorite recipe, its old version original real Shami kabab Recipe Pakistani. Shami kabab is a form of meat kababs that style in India and neighboring countries.
It makes with ground meat or chunks of meat stewed with Chana, gram masala, spices, ginger, garlic, and herbs. These are slightly on the heavier side and calorie-dense hence these are served occasionally. The
Shami kabab Recipe Pakistani
The
Texture Of Shami Kabab
The texture is very smooth and they can be made into any shape be it round or oval or the shape you prefer. They are a snack item in Muslim households. It is also a Ramazan special starter or snack direction. Is one amongst the most effective recipes that may be picked up from Hyderabadi cookery. The procedure needs only a few ingredients and might be created terribly simply.
Non-veg Snack
This is a nonveg snack item but can also be made with vegetables. The mutton combination along with chana dal or Split Bengal gram gives the mutton kababs or mutton patties an extraordinary flavor.
Wash, soaked chana dal ( Split Bengal gram ) one hour, and cook until chana dal is fully tender. Mutton, Beef, Chicken.
I am using fresh Mutton cut into a cube and add some whole spices, and add water, and cooked until mutton very soft, tender.
I am using a pressure cooker, and meat cooked proper tender, soft. Once meat or lentil cooked then Mixed together, and grind a smooth mixture and form a dough.
Add chopped onion, chopped coriander leaves, chopped green chili, and two whole eggs. Add all chopped vegetables in shami kebab mixture, mix very well.
The dough to 8 to 10 equal parts and
In a large pan add little oil, once oil is medium hot add one by one Shami kabab until kebab is frying golden brown, upper side crispy, inside soft.
Serve with green chatni, salad, onion rings.
Shami kabab Recipe Pakistani
Shami Kabab is one of my favorite recipe, its old version original real Shami kabab Recipe Pakistani. Shami kabab is a form of meat kababs that style in India and neighboring countries.
Ingredients
- Beef, Mutton, Lamb, Chicken 1 kg
- Chana Dal ( Split Bengal gram ) 1/3 Cup
- Dry Crushed Red Chilli 2 tbsp
- Whole Cumin Seeds 1 tbsp
- Whole Black Pepper 1 tbsp
- Clove 2
- Black Cardamoms 2
- Cinamon Stick 2
- Ginger Garlic Paste 2 tbsp
- Salt To Taste
-
Green Masala
- Onion Large 1 Cut In To Chopped
- Fresh Coriander Cut In To Chopped
- Fresh Green Chillis 5 To 6 Cut In To Chopped
- Whole Eggs 2
- Oil For Frying
Instructions
In a presser cooker add Meat, Chana Dal ( Split Bengal gram ) and allspice powder, Ginger garlic paste, salt.
Add 1 cup hot water and cook 15 min medium flame.
Separate Boil Chana Dal ( Split Bengal gram ) with 2 cup of hot water, cook 12 min.
Once both separately cook and tenders, Mix both to gather.
Mix well and grind, make a soft doo.
Add all vegetables in kabab mixture, 2 egg, mix well.
Make a small patty ( Round Kabab Shape )
In a pan add oil for frying, Sellow fry.
Once both side golden brown is ready to serve with sauce.
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