Shami Kebabs

What is unique about Shami Kebabs?

A melt in the mouth gems of traditional mugalai cuisine , Shami Kebabs are spicy , succulent , flavoursome kebabs made with the blended flavours of minced lamb meat lentils and spices coming together !!

Shami Kebabs made of minced lamb, lentil, spices, and lightly sauteed in a mix of oil and ghee.  One of the famous recipes from the collection of traditional Mughlai cuisine. 

Succulent, spicy, melt in your mouth ‘Shahi Kebab’, an authentic traditional starter transforming the home kitchen menus. 

Ingredients for Shami Kebabs

Lamb mince – 250 gms
Oil – 2 tablespoons
Roasted gram / Yellow split peas( Putana dal ) – 2 tablespoons
Turmeric – 1 teaspoon
Ginger garlic paste- 1 tablespoon
Salt to taste
Chilli powder – 1 teaspoon
Shahi jeera – 1 teaspoon
Clove – 1
Cardamom- 1
Egg- 1 beaten ( optional )
Breadcrumb – 2 tablespoons

For the filling :

Onions – 1 small finely chopped
Lemon juice – 2 tablespoons
Coriander- 1/2 a cup finely chopped

Method to cook Shami Kebabs

In a pan or pressure cooker heat the oil and temper it with the cloves and cardamom

As the spices start to turn aromatic add in the lamb mince and cook the mince on medium flame for about 10 minutes

As the mince starts to leave off water , add in the turmeric, salt , ginger garlic paste and chilli powder and give the ingredients a good stir

Leave the lamb gravy to simmer over low flame for another 5 minutes till the mince is semi dry . Once done leave it to cool down and then blend it a blender to a fine paste

The filling for this kebabs is fairly easy to prepare. For the filling take the chopped onions in a small bowl and drizzle in the salt and lime juice . Spread over the coriander and mix well

Making use of the batter pinch out small portions and flatten them on the palms of your hands

To prevent the batter from sticking onto your palms dab some oil into the surface of your palms before you begin

Now with the help of a teaspoon scrape out a spoonful of the onion filling and place it onto the centre of the batter

Roll the batter by enclosing the ends to form oval shaped flattened disks .Continue the process with the remaining batter

Once the kebabs are all done heat oil in a medium kadai or deep pan

Break the egg in a small bowl and beat it well with a fork

Coat each of the kebab in the beaten egg before deep frying the kebabs. Alternatively you could coat the kebabs in breadcrumbs if you would not like to use egg

Deep fri the kebabs , initially one at the time on medium flame , letting the kebab turn a golden brown on each side

Plate the kebabs and serve them hot . Enjoy !!

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