Re: Food processor for shami kababs
Boil meat cubes with onions, garlic and ginger, when meat is half way done add chana dal and boil let the water disappear add lots of cumin, black pepper and some chilli flakes, some chopped coriander, green chillies and onions and use hand blender to blend, I make chicken and fish shammi also.
Re: Food processor for shami kababs
The secret to remove such smell is to add three to four black cardamom to your mix. Also roast and grind a mix zeera and coriander powder.
Re: Food processor for shami kababs
My wife is Kashmiri annd they hate garam masala. I would love some cardamoms in mine. Maybe I will try the green ones. Smell could be lack of garlic.
Re: Food processor for shami kababs
These black cardamom go whole in the mix and then thrown away before mashing the stuff. But believe me they give a heavenly taste to your shamies. Greens wont do this, so do not try them.
Re: Food processor for shami kababs
Thanks, I always thought there is a reason why they didnt taste lika a daddi jaan kebabs. Sometimes I put a couple of spoonful of Balkan yoghurt. Do you do that sometimes? I like mine vert meaty so I put very little dhal. My wife puts egg in the mix to bind but mine dont seem to need egg for binding.
Re: Food processor for shami kababs
Is that the set yogurt like in Pakistan? I will try.
Yes the perfect ratio of daal to meat is 1:4 in weight.
Re: Food processor for shami kababs
It is thicker yoghurt, if you have regular then you can strain with cheese cloth. Yoghurt makes them more tender. Very few people know to make perfect Shami. I like to blend in red onions and hara massala, mrs likes veggies.
Re: Food processor for shami kababs
Just go for Zubaida Appa or Chef Zakir recipe.