Traditional Beef Shami Kabab

This recipe makes almost 4 dozen or so medium size kababs. This will take almost 1 hour preparation time and 35 to 45 minutes of cooking. These kebabs freeze really good. You can fry anytime you need them without defrosting them. You can eat it in breakfast, lunch or whenever your heart desires. Tasty sandwiches can be made just by putting these between two slices of bread with mayo and ketchup, kids will definitely love to eat them in lunch.

Ingredients Beef Shami Kabab

1 kg beef mince

1 cup chana dal (Split chickpeas), soaked overnight

4 cups of water

1 small size onion,Thinly chopped

2 tsp of salt

1 tsp of garam masala

2 tsp of ground coriander

3 tsp of red chili powder

4 tsp of red chili flacks

1 tsp of turmeric powder

1 tsp of cumin seeds

1 tsp of ginger paste

5 medium sized ground green chilies

5 tbsp of lemon juice or juice of 1 fresh lemon

2 to 3 eggs

Procedure:

In a big heavy bottom pan over medium heat, add 4 cups of water. Then add beef mince and chana dal in the pan. Stir it well and start adding chopped onions, ginger paste, green chilies, salt, garam masala, ground coriander, red chili powder, red chili flacks, turmeric powder, cumin seeds, and lemon juice. Bring it up to a boil, cover the lid and let the mixture to cook completely for about 35-45 minutes on medium heat. But keep an eye on the mixture and stir it once in a while. In last 5 minutes of cooking open the lid and stir it well and wait until all the water from mixture gets evaporated. Now remove the pan from stove and let the mixture to cool completely. It will take a while to cool completely. Once it cools completely, add it in a chopper along with 3 eggs and turn it on until it gets a smooth mixture. Take that mixture out in a bowl from the machine. Make small size ball out of that mixture and press it down with the palm of your hands. After your all kababs are ready, you can shallow or deep fry them. They will take about 3 to 4 minutes on each side to cook. Serve immediately for best results.


Leave a Reply