Shami Kebab

Authentic Shami Kebab Recipe from India with Mutton, Eggs, and Spices

Region / culture: India | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Shami Kebab is a popular Indian and Pakistani dish made with minced meat and a blend of spices. These kebabs are known for their soft and melt-in-your-mouth texture, making them a favorite appetizer or snack.

History

Shami Kebab originated in the Indian subcontinent, particularly in the Mughal era. It was originally created as a nutritious and flavorful dish for the royal court. Over time, it became a popular street food and is now enjoyed by people all over the world.

Ingredients

500 g minced mutton
2 eggs
1 medium-sized chopped onion
5 chopped green chillies
100 g bengal gram (chana), soaked overnight
10 pods garlic
1 tsp cumin seeds
4 cardamoms
1 long piece cinnamon
1 long piece ginger
6 peppercorns
4 red chillies
clarified butter (ghee)

How to prepare

Boil minced meat in 3 cups of water and a teaspoonful of salt until the water is absorbed and the meat is tender.
Grind the meat into a fine paste.
Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies, and soaked gram dal, and grind them into a fine paste.
Mix both pastes well.
Now mix well-beaten eggs and prepare a uniform dough.
Add finely chopped green chillies and onion to the dough and mix well.
Shape the dough into small round flattened balls or kebabs.
Heat ghee and deep fry the kebabs until golden brown, and serve hot with sauce or chutney.

Variations

You can use minced chicken or beef instead of mutton for a different flavor.
Adding mint leaves or coriander leaves to the dough can enhance the freshness of the kebabs.
You can also add a pinch of garam masala for a more aromatic taste.

Cooking Tips & Tricks

Make sure to boil the minced meat until it is tender to ensure a smooth texture for the kebabs.

- Grinding the spices and dal into a fine paste will enhance the flavor of the kebabs.

- Adding green chillies and onions to the dough will give the kebabs a delicious kick of flavor.

- Deep frying the kebabs in ghee will result in a crispy exterior and a juicy interior.

Serving Suggestions

Shami Kebab can be served with mint chutney, tamarind chutney, or yogurt sauce. It can also be enjoyed with naan or rice.

Cooking Techniques

Boiling the minced meat before grinding ensures a tender texture for the kebabs.

- Deep frying the kebabs in ghee gives them a crispy exterior and a rich flavor.

Ingredient Substitutions

You can use chickpeas or black lentils instead of bengal gram for a different texture.

- If you don't have ghee, you can use vegetable oil for frying.

Make Ahead Tips

You can prepare the kebab dough in advance and refrigerate it for up to 24 hours before frying.

Presentation Ideas

Serve the Shami Kebabs on a platter garnished with fresh coriander leaves and lemon wedges for a colorful presentation.

Pairing Recommendations

Shami Kebab pairs well with a side of salad, pickles, or raita. It can also be enjoyed with a cup of chai or lassi.

Storage and Reheating Instructions

Leftover Shami Kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Shami Kebab contains approximately 250 calories.

Carbohydrates

Each serving of Shami Kebab contains approximately 10 grams of carbohydrates.

Fats

Each serving of Shami Kebab contains approximately 15 grams of fats.

Proteins

Each serving of Shami Kebab contains approximately 20 grams of proteins.

Vitamins and minerals

Shami Kebab is a good source of iron, zinc, and vitamin B12.

Alergens

Shami Kebab contains eggs and gluten from the gram dal, so it may not be suitable for individuals with egg or gluten allergies.

Summary

Shami Kebab is a protein-rich dish that is moderate in carbohydrates and fats. It provides essential vitamins and minerals, making it a nutritious option for a meal or snack.

Summary

Shami Kebab is a flavorful and nutritious dish made with minced meat and a blend of spices. It is a popular appetizer or snack that can be enjoyed with various accompaniments. With the right cooking techniques and ingredients, you can create delicious Shami Kebabs at home.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Shami Kebab. It was many years ago, during a trip to Pakistan to visit my cousin who lived in Lahore. My cousin, Naeem, was a fantastic cook and always had the most delicious dishes ready for us to enjoy.

One evening, as we sat down for dinner, Naeem brought out a platter of Shami Kebabs that he had prepared. The aroma that wafted through the room was intoxicating, and I couldn't wait to dig in. As I took my first bite, I was blown away by the flavors and textures of the kebabs. They were tender, juicy, and bursting with spices. I immediately knew that I had to learn how to make them myself.

The next day, I asked Naeem if he could teach me his recipe for Shami Kebab. He was more than happy to share his knowledge with me, and we spent the entire afternoon in the kitchen, cooking together. Naeem showed me how to grind the meat to the perfect consistency, how to blend the spices just right, and how to shape the kebabs so they would hold together during cooking.

As we worked side by side, Naeem shared stories with me about how he had learned to make Shami Kebabs from his own grandmother when he was a young boy. He told me about the history of the dish, how it originated in the Mughal courts of India and had since spread across the subcontinent, becoming a beloved staple in Pakistani cuisine.

After hours of cooking and chatting, we finally sat down to enjoy the fruits of our labor. The Shami Kebabs were even more delicious than the ones Naeem had made the night before, thanks to the love and care we had put into making them together. I couldn't believe how lucky I was to have learned this recipe from such a talented cook.

When I returned home from Pakistan, I wasted no time in recreating the Shami Kebabs for my own family. They were an instant hit, and soon became a regular feature on our dinner table. Over the years, I have made subtle tweaks to the recipe, adding my own special touches here and there to make it truly my own.

I have shared the recipe with countless friends and family members, all of whom have fallen in love with the rich, hearty flavors of the Shami Kebabs. Each time I make them, I am transported back to that afternoon in Lahore, cooking with Naeem and learning the secrets of this timeless dish.

Now, as I pass this recipe on to you, my dear grandchild, I hope that you will find as much joy and satisfaction in making Shami Kebabs as I have. May this dish bring you closer to your roots, and serve as a reminder of the love and tradition that have been passed down through generations. And who knows, perhaps one day you will teach someone else how to make Shami Kebabs, just as I have taught you.