Shami Kebab, usually eaten as a snack or an appetizer, is a part of Indian, Bangladeshi and Pakistani cuisine famous for it’s finger licking taste. Generally, it is made of lamb or mutton or even chicken. It is often garnished with lemon and raw onions served as salad, is mostly served on Eid.
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1 piece of Shami Kebab weighing approx 80 grams consists of 194 calories which makes it’s regular consumption demanding work out to neutralise it’s side effects to the body. Today we are sharing an easy recipe of Shami Kebab that’s easy to make at home and fulfill your appetite
Materials required:
250 gram Keema (minced mutton) finely minced, 40 gram Chana Dal (bengal gram), 1 black Cardamom Pod, ¾ teaspoon Ginger (finely chopped), 4 Garlic Cloves (finely chopped), 1 ½ Red Chillies (finely chopped), 1 Bay Leaf, ¼ teaspoon Coriander Powder, ¼ teaspoon Cinnamon powder, Black Peppercorns, ½ teaspoon Salt or to taste, ¼ teaspoon Mace powder (Javitri), ¼ teaspoon green cardamom powder and ½ teaspoon Garam Masala.
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Filings to be prepared as:
Take a bowl, add up chopped raw mangoes, green chilli, green coriander, mint leaves, and ginger to it. Now keep this preparation aside.
Procedure to be followed
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 it for few minutes, then add a cup of water to it. After the water gets boiled, seal the pressure cook and leave it on low heat. After 20 minutes, turn off the stove and transfer the mixture in a plate, so that it cools down.
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Put this Keema in food processor, add mace powder, green Cardamom powder, and Garam Masala; grind to a fine paste. Take it out in a bowl and then stir in flour.
Make Kebabs with filings as –
Take a small amount of chunk mixture, roll it as a ball and make a small crater in it and put up the filing. Then close the hole and flatten it. Repeat this and make many more Kebabs out of the remaining mixture.
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Place a pan on stove at high heat, put some oil or ghee (as you would prefer), after few minutes when it gets hot, place your Kebabs in it one by one. Fry it until they turn golden brown.
Take them out now and put on a kitchen sheet so that extra ghee or oil is removed from it. You can also deep fry or shallow fry the Kebab as you would like to prefer. And tan – tadan, your delicious Shami Kebab gets ready to be served hot with chutney.
