Nov 24, 2017
Shami Kebab Recipe
There really is nothing like a perfectly fried, piping hot, soft, spicy shami kebab. Yum!
One food that I always have in my freezer is shami kebab. Shami kebabs are small, round, spicy, cooked- then ground, meat cutlets. Because they are tedious to make, I prefer to make a big batch to freeze so I always have them on hand.
My shami kebabs are slightly different from most recipes out there. I only use cubed red meat, I don't add egg and I add a potato.
Shami kebabs are one of the most versatile foods. They are my fallback when I don't have anything else cooked. They are a great snack to have with a cup of tea and are ideal in Ramadan for Sahoor or Iftar.
Shami Kebab Recipe
1 kg/2lbs boneless beef
2 tablespoons ground papaya paste
1 large onion, cut in 4
1 large potato, cut in 4
1/4 cup channa daal, soaked for 30 minutes
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2 teaspoon turmeric powder
1 teaspoon salt or to taste
6-7 round dried red chilies
1 large cinnamon stick
1/2 teaspoon whole black peppercorns
2 dried bay leaves
A handful of fresh coriander
A handful of fresh mint
3-4 green chilies
1 teaspoon garam masala powder
1 medium onion, finely chopped
Rub meat with the papaya paste and set aside for 30 minutes .
In a large pot add meat, onion, potato, channa daal, garlic paste, ginger paste, turmeric powder, salt, red chilies, cinnamon stick, peppercorns, cloves and bay leaves.
Cook, covered on low heat until meat is very tender and mixture is dry. Cool and pick out whole spices.
In a food processor, grind meat mixture with coriander, mint, green chilies and garam masala powder.
In a large bowl add meat mixture and fold in chopped onions.
Form round cutlets and shallow fry 2-3 minutes on each side.
Tips and Bits
Form cutlets and place on cookie sheet with plastic wrap or wax paper between each layer. Freeze then store in freezer bags.
Garam masala is a powder that is a mix of several spices. Cinnamon stick, whole black peppercorns, cloves, bay leaf, small green cardamom seeds, large black cardamom seeds, whole cumin seeds, whole nutmeg are spices that I dry roast and grind for garam masala.
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