Shami Kebabs

All thanks to the Mughal Dynasty’s colonization in India, along with them also migrated Mughal cuisine & their various types of Kebabs. Amongst the n number of Kebabs one is Shami Kebabs which is minced meat (Mutton or Beef) with ground Chickpeas (Bengal Gram) & other spices made into small patties & shallow fried. So Shami Kebabs is what I will be sharing today. I pretty much made it like PreeOccupied and referred to this. However, I did change the measurements a little & added a couple of ingredients too and here is what I exactly did.

Here is what you will need:

The recipe I am sharing makes about 30 medium Shami Kebabs

Minced Meat – 400 gms (I used Goat, Beef or Lamb can be used too)

Garlic cloves – 6

Bengal Gram / Chana Dal – 100 gms

Whole Black Peppercorns – 10

Black Cardamoms – 4

Cinnamon – 1” long piece (broken)

·         In a Pressure Cooker add all the above ingredients with enough water and cook for 5 whistles.

·         Let the pressure go down on its own.

·         Drain in a Colander and let it rest for sometime so that all the water is drained out.

·         Once done grind this mixture in a blender in parts. It should be a coarse mixture. Make sure the Chana Dal is well blended.

·         Once done put all the mixture in a large bowl and add the following

Onion – 1 medium, chopped fine

Green Chillies – 5-6, chopped fine

Handful of Coriander leaves – chopped fine

Garlic Cloves – 6 – grated

Ginger – 2” – grated

Cumin Seeds – 1 tsp

Eggs – 2

Red Chilli Powder -   1 tsp

Salt to taste

Sattu : 4 tbsp (Optional, however, if possible do add)

·         Mix well using your hands.

·         Make small Patty out of these as shown in the picture and flatten them out and keep.

·         Heat Cooking Oil in a Pan to smoking

·         Slide the Kebabs in. Once one side is done, turn and fry the other side.

·         It takes about 3 minutes on each side as Pree says on high heat.

·         Once fried, take them out and drain them on Paper towels.

·         Serve with Salad and Coriander Chutney.