Shahi Shami Kabab
Shahi shami kabab is a traditional delight that is usually served as an appetizer at dinners or get-togethers. Although there are many ways of preparing the well-known shami kabab recipe, the hundreds of years old shahi shami kabab recipe still bring an unavoidable twist to the recipe. What makes this shahi shami kabab stand out is its ability to perfectly balance meat, vegetables, and lentils along with shahi shami kabab masala. Shahi chicken shami kabab is one of the most popular choices when it comes to special occasions like Eid, weddings or get-togethers with family or friends.
The array of spices and delicious ingredients blend perfectly to give the kababs an aromatic and strong flavor that will work like magic to rope in your loved ones to the dining table. The meat that is fried is grounded in such a way that it stays solid without becoming a paste and maintains its fibrous texture, which itself is an indulging texture. Shahi Shami kababs are usually eaten joyfully with hot roti, steamed rice, or as an appetizer along with chutney sauce, ketchup or mushroom sauce.
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Beef, Chicken or Mutton............................. 1/2 kg, minced
Daal Chana................................................. 1 cup, soaked
Potatoes...................................................... 2, boiled
Eggs............................................................ 2
Garlic........................................................... 4 cloves
Fresh Coriander.......................................... 2 tablespoons, finely chopped
Green Chilies.............................................. 2, finely chopped
Ginger......................................................... 1 teaspoon, finely chopped
Fresh Mint.................................................. 2 tablespoons, finely chopped
Oil............................................................... For Frying
Garam Masala Powder............................... 1 teaspoon
Shami Kabab Masala.................................. 1 packet (50 grams)
How to make Shahi Shami Kabab
METHOD:
- Mix together minced meat, ginger, garlic cloves, garam masala powder, and Shami Kabab Masala in a large pot with 2 glasses of water and the pre-soaked daal chana.
- Cook on low heat for half an hour until the meat and daal are tender.
- Raise the heat to evaporate any excess water, then turn off the heat and let the mixture cool.
- Grind the cooled mixture in a chopper, beat in the eggs and add the potatoes, coriander, mint and green chilies.
- Shape into patties and fry in hot oil.