SHAMI KEBAB

Tasty, pan-fried meat patties, that are soft inside and crispy outside.

These are made with meat, split chickpeas, and whole spices, so they are high in protein.

Shami kebabs are very popular in the Indian subcontinent. You could serve shami kebabs as an appetizer or snack or as a side dish.

Shami kebabs were apparently invented by a highly skilled chef for a Nawab of Lucknow.

It is said that the bazaar cooks of Lucknow were known to make the best Shami Kebabs.

Ingredients used in this recipe

Mutton: I have used boneless mutton; you can also use minced mutton.

Chana dal (split chickpeas): You can buy chana dal in Indian stores.

Onion, tomato, green chilies: Give flavor to the kebab. I have removed the seeds from the tomatoes. I have added the green chilies just by cutting them into small pieces. You can remove the seeds and add, this will reduce the spiciness of the chilies.

Ginger, garlic: Give aroma and flavor to the kebabs. Also help in digestion.

Turmeric: Gives good color to the recipe. Also, it has many health benefits.
Red chili powder: Gives spiciness to the recipe. If you feel red chili powder is too spicy, you can add kashmiri red chili powder.

Garam masala powder: Gives aroma and flavor.

Lemon juice: Gives a small tanginess.

Coriander (Cilantro) Leaves: It is nutritious and gives aroma and flavor to the kebabs. Also, it makes the dish more colorful.

Egg: It binds all the ingredients together.

Vegetable oil: You can use any cooking oil you like.

How to make Shami Kebab

To make Shami Kebab,

First cook the meat, adding 1/4 teaspoon of red chili powder, grated ginger, garlic and a little bit of salt. Add the right amount of water needed to cook the meat. If there is any water left, heat it for a bit more time and make sure there is no water left.

Next cook the dal, adding the turmeric powder and required amount of salt and keep aside. Make sure there is no water left, just add the right amount of water needed.

Grind the meat and the dal together smooth in a food processor and keep aside.

Then heat oil and sauté the onion, tomato and green chili pieces. Add the red chili powder and mix. Into it add the meat and dal mixture, mix well so that the meat and the onion mixture are combined well.

Add the garam masala and mix.

Sauté for a few minutes so that the moisture in it is completely gone. Add the lemon juice and mix. Check salt, if needed add more.

Switch off the stove and cool it completely.

When the mixture is cooled completely, add the coriander leaves and mix. Add 3/4 of the beaten egg into the meat mixture and mix well. If the mixture is too thick add the remaining egg little by little and mix well.

Make medium sized patties. Heat 2 to 3 tablespoons of oil in a pan over a low heat and place them into the pan. Cook until both the sides are golden.

Serve with ketchup, mint chutney or any other chutneys you like.

Variations

I have used boneless mutton; you can use minced mutton instead.

You can make this Kebab using chicken instead of mutton.

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Ingredients

• 500 grams of boneless mutton pieces

• 1/4 cup of chana dal (split chickpeas) measured in a 250 ml cup

• 1 medium sized and 1 small sized onion finely chopped

• 1 medium tomato, seeds removed and cut into small pieces

• 2 to 4 green chilies depending in your spice level, cut into small pieces

• A small piece of ginger (say 1 and a 1/2 inch), grated

• 4 medium garlic cloves grated

• 1/4 teaspoon of turmeric powder

• 1 and 1/4 teaspoon of red chili powder

• 1/2 teaspoon of garam masala powder

• 1/4 teaspoon of lemon juice

• 2 tablespoons of finely chopped fresh coriander(cilantro) leaves

• 1 small egg well beaten

• Required amount of salt

• Few tablespoons of vegetable oil

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Directions

• Cook the meat, adding 1/4 teaspoon of red chili powder, grated ginger, garlic and a little bit of salt. Add just enough water needed to cook the meat. Make sure there is no water left. Keep it aside.
• Cook the dal, adding the turmeric powder and required amount of salt and keep aside. Make sure there is no water left, just add the right amount of water needed.
• Grind the meat and the dal together smooth in a food processor and keep aside.
• Heat 1 or 2 table spoons of oil in a thick bottomed pan, add the onion pieces and sauté until soft.
• Then add the tomato and the green chili pieces and sauté for a minute.
• Add the red chili powder and mix.
• Then add the meat and dal mixture, mix well so that the meat and the onion mixture are combined well.
• Add the garam masala and mix.
• Sauté for few minutes so that the moisture in it is completely gone.
• Add the lemon juice and mix.
• Check salt, if needed add more.
• Switch off the stove and cool it completely.
• Add the coriander leaves and mix.
• Add 3/4 of the beaten egg into the meat mixture and mix well. If the mixture is too thick add the remaining egg little by little and mix.
• Make small patties.
• Heat 2 to 3 tablespoons of oil in a pan over a low heat and place them into the pan, cook until both the sides are golden.
• Serve hot with ketchup, mint chutney or any other chutneys you like.

Step by step pictures

• Cook the meat, adding 1/4 teaspoon of red chili powder, grated ginger, garlic and a little bit of salt. Add just enough water needed to cook the meat. Make sure there is no water left. Keep it aside.

• Cook the dal, adding the turmeric powder and required amount of salt and keep aside. Make sure there is no water left, just add the right amount of water needed.

• Grind the meat and the dal together smooth in a food processor and keep aside.

• Heat 1 or 2 tablespoons of oil in a thick-bottomed pan, add the onion pieces and sauté until soft.

• Then add the tomato and the green chili pieces and sauté for a minute.

• Add the red chili powder

• and mix.

• Then add the meat and dal mixture, mix well so that the meat and the onion mixture are combined well.

• Add the garam masala and mix.

• Sauté for a few minutes so that the moisture in it is completely gone.
• Add the lemon juice and mix. Check salt and add more if needed.

• Switch off the stove and cool it completely.
• Add the coriander leaves and mix.

• Add 3/4 of the beaten egg into the meat mixture and mix well. If the mixture is too thick add the remaining egg.

• Make small patties,
• Heat 2 to 3 tablespoons of oil in a pan over a low heat and place them into the pan,

Cook until both the sides are golden.

Serve hot with ketchup, mint chutney or any other chutneys you like.

Recipe Notes

Cook the kebabs in low flame to prevent over cooking or getting burned.

While adding the egg, add half of the beaten egg, mix and then add more if needed. It is good to add little by little.

You can add kashmiri red chili powder instead of red chili powder.

You can do until step 12 the previous day and refrigerate the mixture in an airtight container. The next day you can make the kebabs. If you do so, keep the mixture out of the fridge for half an hour, then add the beaten egg and coriander leaves, make patties and fry.