Shami kabab

Hey guys, you must be wondering where did I disappeared. Well, I've been busy lately, but I definitely have many recipes awaiting for you'll. I am very excited to share each of the recipes, especially for Eid al-Adha. 

First of all, Eid Mubarak to all my Gulf friends. Like I stay in India, I will celebrate Eid al-Adha tomorrow. And I am all excited to make this Eid delightsome and flavorful.

Recently I tried Shami kababs, an Afghan origin kabab, which is a popular widespread in Asian countries, mostly in India, Pakistan and Afghanistan. Treat yourself with scrumptious and palatable Shami kabab in this Eid, it's delish!

This kabab almost appear like a patty or cutlet, which is pan fried and served with mint or coriander chutney, sliced onions and lemon juice. I like to serve with tomato ketchup too. 

You will need, Ingredients:

• 500g Minced mutton 
• 100g Bengal gram, soaked in cold water for an hour 
• 1/2 tsp Turmeric powder
• 10 pods Garlic, chopped
• 1 inch long piece Ginger, chopped
• 1 tbsp Aniseeds
• 1 tbsp Cumin seeds
• 1 inch long Cinnamon stick
• 4 Green cardamoms
• 6 Peppercorns
• 4 Red chillies 
• 1 medium sized Onion, finely chopped
• 1 Egg, well beaten
• 6 Green chillies, chopped
• Oil as required
• Salt to taste

Note: You can replace Mutton with minced chicken, only if you like to make Chicken Shami kabab.

Method:

Boil minced mutton in 4 cups of water with salt, turmeric powder, bengal gram, ginger and garlic until half of the water is absorbed.

Grind cumin seeds, aniseeds, cinnamon, cardamoms, peppercorns and red chillies into a fine powder. Add this fine powder into the minced mutton mixture and cook till the water is totally absorbed and meat is tender.

Allow the meat mixture to cool and grind it into a fine paste. Add finely chopped onions and green chillies with beaten egg in the kabab paste and it will appear like a dough. 

Shape the kababs into small round flattened balls or cutlets size.

Heat sufficient oil in a non-stick pan, and shallow fry each kababs until it turns golden-brown and crispy.

Note: If you like to deep fry the kababs, then dip each kabab in beaten eggs and deep fry until it turns golden-brown and crispy.

 

Serve hot with mint or coriander chutney or tomato ketchup.

Enjoy!