Shami Kabab
Shami Kabab is a popular muslim meat kabab . The texture is very delicate and smooth and the kababs can be made into any shape but are usually flat round discs which are shallow fried. It also is a ramazan special starter. Ground/minced meat of your choice is combined with chickpeas and spices. It is cooked, ground to a paste and fried with very little oil to give a crisp outer surface and a soft delicate kabab inside bursting with the aromatic flavor of spices.
Ingredients
- 500 g mincemeat
- 1/4 cup Channa dhal (split chickpeas)
- 50 g chopped onion
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 2 tsp chilli powder
- 1 tsp pepper powder
- salt to taste
- 1/2 tsp turmeric powder
- 1 tbsp oil
- 1 inch stick cinnamon
- 6 cloves
- 1 small egg
Servings: people
Instructions
- Soak the channa dhal in a little water for 1 hour. Drain.
- Heat Oil. Crush the cinnamon and cloves and add to the hot oil.
- Once the aroma of the crushed spices is released, add the chopped onion and sauté for a minute.
- Add the minced ginger and garlic and sauté for another minute.
- Add the minced meat and cook on low heat for 2 or 3 minutes without water.
- Add turmeric powder, chilli powder, pepper powder, salt to taste, the drained, soaked channa dhal and water.
- Cook either in a pressure cooker or on the stove until meat is cooked and all the water dries up. Cool
- Place the cooked mincemeat mixture in a blender or food processor with the egg and pulse until smooth. Use only as much egg as required to bind the kabab.
- Take small balls of the mixture and shape into flat kababs. Chill in the fridge for a while if too soft to handle.
- Smear a gridle with a little oil and shallow fry the kababs until crisp on the outside and soft inside.