Shaami Kebab


  • Servings: 5-6
  • Difficulty: easy
  • Print

Minced meat kebab with Bengal gram (chana dal) and fragrant spices

Shaami Kebab500 gm. minced lamb meat
125 gm. Bengal gram / Chana dal (1 1/2 cup) – Soak in water for 30 min and drain
2 onions (200-250 gm.) finely chopped
4 tsp Ginger Garlic Paste (paste of 3-4 cloves of garlic, peeled and 1 inch piece of ginger, peeled and roughly chopped)
1 tsp. coriander powder
Salt to taste
1/2 cup water

Whole garam masala:
1 tsp. cumin seeds

3-4 cloves*
5-6 peppercorns*
2-3 green cardamoms*
1-2 large black cardamoms*
1/2 inch stick of cinnamon*
2 bay leaves*
4 dry red chillies or 1/4 tsp. Kashmiri red chilli powder

*If you do not have these ingredients, use 1 full tsp. of Garam Masala at the end of cooking.

2 eggs lightly beaten (you can use just egg white as well)
Coriander leaves finely chopped
Mint leaves finely chopped
Green chillies finely chopped
Oil for pan frying


In a pan or pressure cooker place all ingredients ( meat, Bengal gram, onions, ginger garlic paste, coriander powder and whole garam masala) except eggs, coriander and mint leaves.

Boil until meat is tender and dal is cooked. Continue to cook until all the water is absorbed. You can cook these in a pressure cooker, for 2 pressures or 5 minutes under full pressure. Meat should look dry.

Keep aside meat to cool and Pick out and discard black cardamoms, green cardamoms, cinnamon stick and bay leaves.

Grind the cooled meat in a food processor until smooth paste or use mincing machine.

Pour in 2 lightly beaten eggs, coriander and mint leaves and knead well.

Shape into kebabs/ patties and refrigerate for an hour or overnight to settle the mix.

Heat a little oil in a non-stick pan and shallow fry all kebabs until golden brown and crisp on both side.

(Tip: If patties are difficult to hold together, add 1-2 tbs. gram flour or besan to the mix before continuing with the rest.)

Serve hot with fresh salad, lemon wedges, coriander and Mint yoghurt Chutney.

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