Shami Kebab
Shami Kebab, a classic dish with roots in South Asian cuisine, presents a delightful blend of spices and minced meat. Ideal for both novice and seasoned cooks, this recipe offers a delicious journey into the rich culinary heritage of the region.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Minced Meat (beef or lamb)
- 100 g Chana Dal
- 1 Onion (finely chopped)
- 2-3 Green Chillies (chopped)
- 1 inch Ginger (chopped)
- 2 cloves Garlic (minced)
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1/2 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- Salt (adjust to taste)
- 2-3 tbsp Coriander (chopped)
- Oil (for shallow frying)
Instructions
- 1
Wash the chana dal thoroughly and soak it in water for 2 hours. Drain the water after soaking.
- 2
In a large saucepan add enough water to cover the soaked dal, along with 1/2 tsp of salt. Cook until the dal becomes tender but not mushy. Drain any excess water and set aside.
- 3
In a separate pan, heat a little oil and add cumin seeds. Let them splutter.
- 4
Add chopped onions, green chilies, ginger, and garlic. Sauté until the onions turn golden brown.
- 5
Add the minced meat and cook until it changes colour and the moisture evaporates.
- 6
Add cooked chana dal and mix well.
- 7
Add coriander powder, garam masala, red chili powder, turmeric powder, and salt. Cook for a few more minutes until everything is well combined.
- 8
Remove the mixture from heat and let it cool down.
- 9
Once the mixture has cooled, grind it in a food processor until you get a smooth paste. You can add a little water if needed.
- 10
Divide the mixture into equal portions and shape them into flat round patties.
- 11
Heat some oil in a frying pan over medium heat. Shallow fry the kebabs until they turn golden brown on both sides.
- 12
Garnish with chopped coriander leaves.