Shami Kabab is one of my favorite recipes its old version original real Shami kabab Recipe Pakistani Shami kabab is a form of meat kababs that style in India and Pakistan 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 is an Authentic Hyderabadi, and Lucknow cuisine which is made by 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 within the sort of mutton patties that are shallowly cooked in oil and that they are sometimes ingested with rice or are 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 aresnack 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.
If you want to learn my cooking recipe. clink link below
Wash, soak chana dal ( Split Bengal gram ) for one hour and cook until chana dal is fully tender. Mutton, Beef, Chicken.
I am using fresh Mutton cut into a cube and adding some whole spices, and add water, and cooking until mutton is very soft, tender.
I am using a pressure cooker, and meat cooked properly tender, soft. Once meat or lentil is 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 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, inside soft.
Serve with green chatni, salad, onion rings.
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Shami kabab Recipe Pakistani
SHAMI KABAB RECIPE PAKISTANI is one of my favorite old version original real Shami kabab is a form of meat kababs that style in India and neighboring countries.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 20 1x
- Category: Lunch
- Method: Frying
- Cuisine: India, Pakistan
- 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
- Onion Large 1 Cut Into Chopped
- Fresh Coriander Cut Into Chopped
- Fresh Green Chillis 5 To 6 Cut Into Chopped
- Whole Eggs 2
- Oil For Frying
- In a presser, the cooker adds 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 cups of hot water, cook 12 min.
Once both separate cook and tenders, Mix both to gather.
Mix well and grind, make a soft doo.
Add all vegetables in kabab mixture, 2 eggs, mix well.
Make a small patty ( Round Kabab Shape )
In a pan add oil for frying, Shellow fry.
Once both sides golden brown is ready to serve with sauce.
- Serving Size: 4
Keywords: SHAMI KABAB RECIPE PAKISTANI
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