Confession: I have never made shami kababs. (staple of a desi household freezer).
My mom or my MIL always make extras, package them neatly in packs of 6 or 8 and kindly put them in my freezer for use.
They are both not around and I am thinking of plunging in the world of shami kababs so all of you GS chefs - please share your recipes, tips and things I need to do, buy etc.
Re: Shami Kabab Recipes
check this tread by Mostar95
Re: Shami Kabab Recipes
Here is the recipe I posted
*Shami Kabab *
Ingredients:
500 grams beef, lean
100 grams daal channa (gram lentils)
1 - onion, coarsely chopped
7-8 cloves garlic cloves, skinned
1 inch piece ginger fresh, peeled & chopped
1/2 cup coriander leaves, chopped
4 - cardamoms, black (bari Iliachi)
1 teaspoon cumin seeds, zeera
1 inch cinnamon stick
1 teaspoon black pepper
6 whole cloves
2 teaspoon chilli powder
1 teaspoon salt,
300 ml water
1 - eggs, beaten
1/2 cup coriander leaves
3-4 - green chili, finely chopped
. - oil for shallow frying
How to Cook:
1. Wash dal thoroughly and soak in plenty of water for 3-4 hours. Drain and wash in few changes of water.
2. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it.
3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool.
4. Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape.
5. Add coriander leaves and green chilies to the paste and mix well.
6. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
7. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split.
8. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil.
Re: Shami Kabab Recipes
how long does this whole process take start to finish? (not the frying)
Re: Shami Kabab Recipes
It can take upto your entire morning
Re: Shami Kabab Recipes
I follow the recipe Diamond321 gave. I want to add 1-2 more ingredients that give it a different taste; a little yummier then the typical sort to people say *OMG they are yummy, what did you add in them? *
..
Any such ingredients to add?
Re: Shami Kabab Recipes
DD I am also looking for such magical ingredients I have never tried it myself but I have tasted the kebabs which are not made by keema but by doing small small reshay of the meat & tastes alot different.
In other threads some people suggested to add 1 tbsp of dahi also but I am yet to experiment this !
Re: Shami Kabab Recipes
Yes I have heard of taking small botis is better. I am going to try the dahi tip as well.
Hey - Can you tell me how to mash the keema after it has been cooked with daal? I tried blending it but the keema is so dry it doesnt even move in the blender. I tried adding egg & adding water but didnt help. SO i ended up mashing the daal myself which didnt do much good too...
Re: Shami Kabab Recipes
In our home we always do it in the blender 
I’ll my mom today for any alternative and will let you but I don’t think there can be any except for doing with sil bata :no:
Re: Shami Kabab Recipes
Why doesn't the blender move the thing in it? What am i doing wrong .. should i add anythign else to shake it shake it?
Re: Shami Kabab Recipes
may be the blender is not that strong or may be you are drying the water in keema too much ....I can only make guesses :(
Re: Shami Kabab Recipes
I think I am drying the keema too much. What should i do to fix that?
Re: Shami Kabab Recipes
DD I don’t want to misguide you may be you can check this thread and see if you can filter out some tips for yourself :
http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/522364-help-with-shami-kababs.html
Re: Shami Kabab Recipes
my MIL shreds the meat with her hand and the small reesha taste is divine so much better and "thoas" than if you just food process everything together.
Takes more time though.
Re: Shami Kabab Recipes
nj try the first recipe linked! nom nom
Re: Shami Kabab Recipes
^ thanks inspiron. I will. I am going to attempt this project on the weekend.
Re: Shami Kabab Recipes
DD I do mine in a chopper and they turn out fine. At mum's I used to do in the electronic or manual mince maker.
NJ so does your mil just leaves the resha or does she do something else after doing resha? It must be a lot of effort besides time..