Shami kabab gets its name from two sources. Its an asian dish, sham means evening in urdu. And sham also means modern Syria where many cooks migrated during the middle ages.
Shami kabab can be made out of chicken or meat. But I prefer ground beef/mutton with potatoes and chana lentils. I make and freeze these kababs. Whenever I am lazy to cook or have guests coming for tea I just fry these kababs and serve with some green chutney.
In a pressure cooker, add meat, lentils, onion, potato, garlic, ginger, red chili and garam masala with 2 cups of water. Let it cook for 10 mins after the first whistle.
Add the lentils and 1 1/2 cup of water into the pressure cooker.
Cook for another 20 mins or more till the meat and lentils are thoroughly cooked. The cooker should have no water left in it. There should be a dry mixture. Let it cool. Blend this meat mixture. Add fresh coriander leaves, lemon juice and salt.
Make about 10 round patties. Keep in the freezer for an hour before frying. You can store it in the freezer for a month and thaw it before frying.
Take egg in a bowl, beat it lightly. Dip each patty into the egg and shallow fry on medium heat in a frypan. Turn both sides light brown.
Serve hot with ketchup, chutney or raita. They can be used as burger filings too. Enjoy!
Ingredients
- 500g ground beef/chicken
- 1 cup chana daal lentils
- 1 onion
- 1 potato peeled
- 4 pods garlic
- small piece of ginger
- 1 1/2 tsp garam masala
- 1 1/2 tsp salt
- 1/4 cup fresh coriander leaves chopped
- 2 tbsp lemon juice
- water
- 1 egg beaten
- oil to fry
Directions
- 1In a pressure cooker, add meat, potato, garlic, ginger, onion, garam masala and 2 cups of water. Cook for 10 minutes after the first whistle.
- 2Then add lentils and 1 1/2 cup of water. Cook for another 20 min or more till the meat and lentils are thoroughly cooked.
- 3The mixture should be dry with no water left. Let it cool and blend this mixture into a smooth paste.
- 4Add lemon, salt and fresh coriander leaves. Mix and make about 10 round patties of half an inch thickness. Freeze for an hour before frying. You can also freeze it for a month and thaw and fry whenever you want.
- 5Dip the patties into the egg mixture coating all sides. Shallow fry in a frypan on medium heat for 3 minutes on each side till golden brown.
- 6Serve hot with chutney. Enjoy!
