Shami Kebab Mutton Or Chicken Recipes

SHAMI KABAB | SHAMI KEBAB

Steps:

• Wash and soak chana dal for about 2 to 4 hours. Well soaked dal provides a good texture to the kababs. Drain it and add to a large pot.
• Add ginger, garlic, salt, turmeric, red chili powder, whole red chilies, garam masala, cinnamon stick, jeera, green cardamoms and chicken. Add water to partially cover the chicken. Do not add too much water.
• Cook all these partially covering the pot until chicken and dal are soft cooked.
• Evaporate water completely. This step is very important otherwise the kebab mixture will turn mushy and will not hold shape.
• Cool this completely and remove the whole spices and any bones if used chicken on bone.
• Add this to a processor or a blender and make a coarse mixture.
• The mixture should turn fairly dry and powdery.
• Add green chilies, onions, pudina, coriander leaves. Mix and check the salt and spice. If needed add more.
• Break an egg to a bowl and beat it lightly to mix the yolk and the white uniformly.
• Add this little by little to the mixture and form a dough. Do not pour the egg at one time, do it in parts add use only as needed for binding. You can also squeeze this mixture a bit for the moisture to release. Then add the egg only as needed.
• Divide the dough to 8 to 10 equal parts and make balls. Flatten them and make kebabs on your palm. Place them on a plate.
• Heat oil for shallow frying in a wide pan. I fried all the kababs in 2 batches.
• Break an egg to a bowl and beat it lightly just to mix the yolk and white uniformly.
• When the oil turns hot enough, dip one kebab each time in the egg and lift it with a fork.
• Gently shake off the excess egg to avoid the oil turning messy.
• Drop these in the hot oil. Fry on a medium heat until golden, flipping to and fro.
• When they are golden fried, transfer them to a plate with kitchen tissues.
• Serve chicken shami kabab hot with mint chutney.

SHAMI KEBAB(MUTTON OR CHICKEN)

Steps:

• Soak split peas in water for 2 hours, or pour boiling water over and soak for 20 minutes.
• Peel onions and chop roughly.
• Peel and chop ginger and garlic.
• Heat oil in a large, heavy pan and soften onion.
• Add ginger, garlic and all powdered spices and fry for 1 minute.
• Add meat and split peas and stir constantly until all is mixed well and changes colour. Cook till peas soften slighty and the mixture is dry with no water remaining,cool, now add yoghurt.
• Transfer mixture to a processor, and whizzzzzzz to smooth paste.
• Check seasoning.
• Remove to a bowl, add eggs and mix, preferably by hand.
• Peel and chop the 3rd onion and mix with chopped corinander leaves.
• Form spoonfuls of mixture into walnut-sized balls, press your thumb into each as you form it to indent it.
• Insert a little of the chopped onion mixture and reform ball around it.
• Now flatten on palm of your hands and shallow fry, turning carefully to brown on both sides.
• Drain on kitchen paper and serve, hot with chappati and salad.