So every house has shami kababs made at home; most in the similar way with the following Ingredients:
beef,daal channa,onion, garlic cloves,ginger, coriander leaves, cardamoms, zeera ,cinnamon stick ,black pepper, whole cloves,chilli powder,salt, green chili,eggs …
Even with these same ingredients the shami kababs of every house are different but some are outstandingly tasty! I want to add such a secret ingredient in them for them to stand out as super yummy!
I normally put in garama masala in powdered form instead of whole so that the whole thingies don’t keep coming in my mouth.
Some one suggested adding a table spoon of yogurt for the taste.
Then there are no more secret ingredients! Its only the love, dedication and the attentiveness of the person cooking them - that makes them different from others.
hmmm...I add bari elaichi and a cinnamon stick to the meat mix while cooking.And I make them of meat pieces(chicken) and not with qeema unlike my mother (the reason being that I always felt the cooked qeema had a lot of moisture retained and the kababs would break then).
Once they are done through the food processor I add lots of chopped cilantro, mint,ginger and green chillies.It gives a nice flavor.
Yogurt is not used as an ingredient it will introduce more water in them and you will have binding problem.
You can experiment with:
adding some cheese in meat or use as stuffing , just a small center of kabab.
Khoya or use as sutffing , just small center or kabab and should be unsweetened kind
Stuff a small center with mixture of very finely chopped ginger , mint , green chilli , crushed fried onions . My bhabi used to make them and they were heavenly. I never asked my wife to try that I should ask her.
Fry them in butter instead of oil or ghee.
P.S : Send me some to pass you and give you a diploma in Shami Kababd making.
I just realized that I have never made shami kababs from scratch....I usually only make them when I have leftover chana dal and don't want it to go to waste...
I did the same today..boiled ummm half a pound of beef keema with 1/4 tsp each of salt, coriander and cumin seed mace, and bari elaichi...all in powdered forms. drained it, let it cook with the daal...let it simmer for a bit, bhooned ti for a bit to dry up the water...let it cool and put it in the food processor..also added a little bit of onion, garlic, and parsely..
