Shami Kabab is one of my favorite recipes its an old version original real Shami kabab Recipe Pakistani Shami kabab is a form of meat kabab that is styled in India and Pakistan neighboring countries
The Shami is an Authentic Hyderabadi, and Lucknow cuisine which is made with a paste of meat and chana dal(chickpea lentils). Also, check a meat kofta instruction that is nargisi kofta and it’s too a Hyderabadi delicacy…
Shami kabab Recipe Pakistani
The Shami kabab is the sort of mutton patties that are shallowly cooked in oil and they are sometimes ingested with rice or often ingested as an aspect dish along with dal recipes.
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 snack items in Muslim households. It is also a Ramazan special starter or snack direction.
It is one of 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.
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Non-veg Snack
This is a non veg 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.
INGREDIENTS
Wash, soak chana dal ( Split Bengal gram ) for one hour and cook until chana dal is fully tender. Mutton, Beef, Chicken.
I use fresh Mutton cut into a cube and add some whole spices, add water, and cook until the mutton is very soft and tender.
I am using a pressure cooker, and the meat is cooked properly tender, and soft. Once meat or lentil is cooked Mixed together, 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 to the shami kebab mixture, and mix very well.
The dough into 8 to 10 equal parts and make balls. Flatten them and make kebabs on your palm. Place them on a plate.
In a large pan add little oil, once the oil is medium hot add one by one Shami kabab until the kebab is frying golden brown, the upper side crispy, the inside soft.
Serve with green chatni, salad, and onion rings.
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