Growing up in Lucknow, India, Shami Kabab (a Mughlai delicacy) was part of a great meal; served with Rumali Roti (roti as thin as a hankerchief) or Biryani and chutney. It is really very easy to make and you can impress your guests with little effort. Make a double batch and freeze some patties to fry later. Shami Kabab can go from freezer to skillet and tastes as good as freshly made.
1 lb. low fat ground beef or lamb or mutton
1/2 cup chana daal, soaked
3-4 cloves garlic
1 inch cube ginger
1/2 cup fried onions (see notes)
1 tbsp. coriander powder
1/2 tsp. black pepper
1/2 tsp. black cumin
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. cardamom
3/4 tsp. salt
1 egg, lightly beaten
1/2 cup chopped cilantro
1/2 cup chopped mint
chopped green chilies (optional)
oil for pan frying
Fried onions are available at Indian grocery stores. Or you can saute 1 cup chopped fresh onions in 2 tbsps. of oil until golden. Drain on paper towels.
Also, you can substitute all of the spices above (coriander, cumin, black pepper, cloves, cardamom and cinnamon) with 2 tbsps. of my Garam Masala. Since Garam Masala is already roasted, add it just before grinding the meat.
You can purchase Garam Masala on the Shop page.
- In a medium saucepan, cook meat with daal, ginger, garlic, onion, spices and salt.
- Stir occasionally until meat is cooked and all the water almost gone. You may have to add a few tablespoons of water if the meat is not cooked but dry.
- When meat is completely cooled, grind it in a food processor.
- Mix in cilantro, egg and mint and some chopped chilies.
- Divide mix into 8-10 equal portions, form into 1/2 inch thick, 2 inch round patties.
- Pan-fry in a non-stick skillet, on medium heat, using little oil.
- When Kababs are brown and crispy on both sides, garnish with lemon wedges and serve hot with Mango Mint Chutney.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.