I bought the packet of shan masala for shami kabab and it says to use chana dal and boneless pieces of beef or chicken…
I hve some leftover daal (i think its chana + masoor and moong) thats kind of thick..dont want ti to go to waste…
and bought some ground beef..
can those two be combined to make a good shami kabab? 
Re: Shaami kabab
what you can do is cook your meat in that daal and the meat will soak extra water from the daal.
Re: Shaami kabab
^ How would I cook that keema in the daal?
Re: Shaami kabab
Here is the recipie i found in the thread sheyn opend 
Soak one cup of channa daal for an hour. Then add 750 grams of boneless beef cut into very very small pices. Add 4 garlic gloves (big one), 4 black cardemom, 1 1/2 tablespoon curshed chilles, 2 teaspoon powedered garam masala, salt and two cups of water. Then boil till water evaporate and meat and daal is tender. Then keep the pot open (do not lid it). Then use baillon (roller for roties) to mash all the stuff. Add one onion pieces, ginger, mint and green chillies (all cut into small pieces). Then add an egg into it (after beating it). And then make patties and fry.
Dont know if its helpfull . I dont know anything about cooking or else i would tried helping 
Re: Shaami kabab
sara, in a pot add keema, that daal, and other spickies, onion, etc. cook the thing till meat is tender and water has dried up. When it is all dried up, in a food processor, mash the whole thing. Add eggs, mix and then make kababs.
Re: Shaami kabab
the meat i have is ground or minced. that will be ok? the daal is already been made and is thick....
or should I just cook the keema seperately and mix em together later?
Re: Shaami kabab
lol sara...cook your mince meat in that cooked daal. Don't add anymore water. In that daal, just add the keema, onions, and the shan masala. Cook it till all the water has evaporated and it is all dry keema.
Re: Shaami kabab
hmmm ok! 
Re: Shaami kabab
how did it turn out sara??
Re: Shaami kabab
haan batao:@: was it 
Re: Shaami kabab
daal kharab thi :( so didnt make it. Next time sahi!
Re: Shaami kabab
This thread is fairly recent and I didnt want to open a new one since its kind of similar...
Really wnat ot make shami kababs but I only want to make a VERY small quantity (lately I have a bad streak of making things :(). About how much daal/keema should I be using if I want to make a very small quantity?
Re: Shaami kabab
Use 1 lb of qeema and 1/2 cup channa daal. You should get about 15 medium kababs. Freeze them.
my mom got this very good recipe book , it has a nice recipe of shami kabab. if my internet at home is fixed then i'll post the recipe on weekend.
and sara you cannot just add cooked daal in it. the channa daal in raw form is boiled with minced meat.
Re: Shaami kabab
Shami kabab turn out best out of boneless meat. Its more fiborous and hence tastes better. Last time i used like 300gms meat and al ittle less then half a cup of daal. It yielded around 8 kababs.
my mom got this very good recipe book , it has a nice recipe of shami kabab. if my internet at home is fixed then i'll post the recipe on weekend.
and sara you cannot just add cooked daal in it. the channa daal in raw form is boiled with minced meat.
So should I just boil the channa and keema together?
Re: Shaami kabab
^ That's what I do. I also boil the whole spices with it too and fish them out before processing the mixture.
Ok sara this is what I do. I use shaan too. It turns out soooo good. But don't use keema. Use boneless beef.. Keema for the most part will start breaking once you fry the kabab.
You need to put boneless beef, channa daal, two onions, g/g paste, a packet of shaan shaami kabab masala and maybe 3 glasses of water and put it on pressure cooker on medium flame. Make sure the flame isn't good high or the daal will start burning.
Again, try not to use keema.
Once the meat is done.. it should be well cooked and the daal should be galofied too. it should be all mixed together. If you see there is still some water left.. You should dry it out. On medium flame.. take a wooden spoon.. Stir the mixture until there is no water but enough moisture left in the mixture. I usually add garam masala at this point since it makes the mixture a little more spicy. stir it in the mixture on heat. Now put the whole mixture in a food processer. Make sure the mixture turns out moist but not liquidy. Add two-three eggs depending on how much mixture you have. Now make tikkis.. fry..
If it starts breaking (assuming the mixture is not tooooooo soft) .. add another egg.
Re: Shaami kabab
This is going to end in disaster. I just know it :hinna: