Shami Kebab Recipe
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.
There really is nothing like a perfectly fried, piping hot, soft, spicy shami kebab. Yum!
[lt_recipe name=”Shami Kebab Recipe” print=”yes” ingredients=”• 1 kg/2lbs boneless beef ;• 3 tsp 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 tsp turmeric powder;• 1 teaspoon salt or to taste;• 6-7 round dried red chilies;• 1 large cinnamon stick;• 1/2 tsp whole black peppercorns;• 4 cloves;•2 dried bay leaves;• A handful fresh coriander;• A handful fresh mint;• 3-4 green chilies;• 1 tsp 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 chillies 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.;;[/lt_recipe]
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 my garam masala.