PKR
INTLSHAMI KABAB recipe
Shami Kabab is an immensely popular Pakistani dish which is super delicious, easy to make and loved by everyone in Pakistan. Shami Kabab usually made with cooked beef meat and can easily be stored or refrigerate for many days. It can be serve over tea or any meal of the day whether it’s a breakfast or a lunch or a dinner or friends & family gatherings.
Shami kabab can also be served as shami bun kabab, a patty in sandwiches or eat with flatbreads like roti and naan. Dipitt offer the best ketchup, sauce and dips and with shami kabab; you can enjoy the Dipitt tomato Ketchup or Dipitt chilli garlic sauce.
Use the stewing beef like chunk beef, beef road or beef shank for Shami Kabab. The alternative options for meat are boneless mutton or chicken breast. Typically boneless beef works the best for shami because it gives the perfect threaded texture.
INGREDIANTS FOR SHAMI KABAB RECIPE
- 6round red chili , or 1 teaspoon red chilli powder
- 2inch cinnamon, minced
- 4clove laung
- 1big black cardamom
- 1tablespoon coriander seeds
- 1teaspoon black pepper
- 1bay leaf
- 1teaspoon cumin
- 1 teaspoon black cumin, optional
- ½ teaspoon fenugreek seeds, optional
- 1 teaspoon salt
INGREDIANTS FOR FORMING KABAB
- 1teaspoon chat masala (add more to taste)
- 3tablespoon fresh coriander, chopped
- 2tablespoon mint, chopped
- 1 onion, chopped
- 1egg, beaten
- hard-boiled egg, chopped
INGREDIANTS FOR COOKING MEAT
- 500gram boneless beef
- 250gram or 1 cup split chickpea, (soaked for 2 hours in warm water)
- 4tablespoon Shami kabab Spice Mix
- 2tablespoons oil
- 1 tablespoon garlic paste
- 1 ½cup mint leaves
- 1 ½ tablespoon ginger paste
- 1 tablespoon green chilli paste
- ½teaspoon turmeric
- 1cup water, or more if needed
INGREDIANTS FOR FRYING KABAB
- 3eggs, for egg wash
- ¼teaspoon salt
- ¼teaspoon red chili powder
- Breadcrumbs, if using as needed
- Oil (for frying only)
Use a pot and put all the spices in it to roast on medium heat for 1-2 minutes until fragrant. Then put all this roasted spice in a grinder to get spicy mix ready.
COOKING MEAT:
To cook the meat, put all the ingrediants of cooking meat in a pot and cook for 45 minutes until meat become tender and lentil is soft. You need to burn all the excess water with constant stirring and then let the mixture cool. Use a copper to perfectly mix meat and chickpea.
FORMING KABAB:
Use a large size dish and put kabab mixture in it. Also add fresh coriander, boiled egg, mint, 1 beaten egg, chopped onion, chat masala and salt. Mix all the ingredients with your hands. After doing this, now you can make round shaped roll out kabab from the mixture with your hands.
FRYING KABAB:
Take a small bowl and beat 3 eggs in it with chilli powder and salt. Dip each kabab in it and then in bread crumbs. (if using bread crumbs.) Shallow fry each kabab in oil until golden brown.
SERVING:
Serve with Dipitt tomato Ketchup or Dipitt chilli garlic sauce.
