Shami kabab or kebab was introduced to India by the Mughals and later it becomes synonymous with the Awadhi cuisine. It is also known as Syrian kabab.
Minced meat (lamb): 600g
Bengal gram (channa dal): 150gm
Garlic cloves: 5-6
Ginger (chopped): 1tsp
Cumin seeds: 1tsp
Black peppercorns: 4-5
Onions (finely chopped): 2tbsp
Green chilies (finely chopped): 1tsp
Coriander leaves (finely chopped): 1tsp
Egg (whipped): 1
Oil for shallow frying
Salt to taste
Method to Prepare:
Soak the channa dal or Bengal gram for at least one hour.
Heat 1tbsp oil in pressure cooker and add cumin seeds, cloves, cardamoms, cinnamon and peppercorns. Stir fry for one or two minutes.
Now add the minced meat, ginger, garlic and Bengal gram along with little salt. Add 1-2 cup water and bring it to boil. Put the lid and pressure cook it up to 5-6 whistle or till the meat becomes tender.
Open the lid and cook it on high heat till all the water get absorbed. Remove from the heat and cool it off.
Blend the mixture in a blender to make it a smooth paste (do not add any water while blending).
Add the egg to the paste and mix well. Keep it for sometime in the refrigerator if it becomes sticky.
Take small portions and shape it into small flattened balls or kababs. Stuff it with the onions, green chilies and coriander leaves.
Shallow fry them till golden brown.
Serve the hot shami kabab with mint chutney and lemon twists.
Sharing these hot shammi kebabs with Hyderabadi cuisine who is hosting a iftaar party this ramadaan.