I hope you are all doing well and enjoying your day. Today I am sharing one of those recipes that always reminds me of family gatherings and warm evenings at home. Whenever I make Shami Kababs, the wonderful smell coming from the kitchen brings everyone around before the kababs are even ready. They are soft from the inside and lightly crispy from the outside, making them a favorite at our table.
1 kg beef
2 cups chana dal
3 potatoes
2 onions
8 to 10 garlic cloves
10 to 12 green chilies
Fresh coriander leaves, chopped
Fresh methi (fenugreek) leaves, chopped as desired
1 teaspoon salt (or to taste)
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 tablespoon mixed spice powder
1 tablespoon Shan Shami Kabab Masala
2 eggs
Oil for frying
First, wash the chana dal and soak it in water for about one hour.
Heat some oil in a pressure cooker. Add the beef, sliced onions, and whole garlic cloves. There is no need to fry the onions separately. Just add everything together and cook for a few minutes. Stir well until the color of the meat starts to change and you can smell the aroma.
Now add the salt, turmeric, cumin powder, coriander powder, garam masala, mixed spice powder, and Shan Shami Kabab Masala. Mix everything well and cook for a few more minutes so the spices blend nicely with the meat.
Add a little water and then add the soaked chana dal. Close the pressure cooker and cook until the meat and dal become soft. In Pakistan, this usually takes around 45 minutes, but the cooking time may be different depending on your country and the type of meat you are using.
Once the meat and dal are tender, open the pressure cooker and add the three potatoes without peeling them. Cook again for about 10 minutes.
When most of the water has dried, mix everything well so that all the ingredients and spices combine together. Turn off the heat and leave the mixture to cool completely.
After the mixture has cooled, add the chopped coriander leaves, methi leaves, and green chilies. Some people also like to add these ingredients while cooking the meat and dal, and that works well too. It depends on your personal preference. I usually add them after cooking, but if you enjoy a stronger flavor mixed into the kababs, you can add them during the cooking process. Then grind or mince the mixture until smooth. You can use a food processor, chopper, or mincing machine.
Take small portions of the mixture and shape them into round kababs.
Beat one egg in a bowl. Dip each kabab into the beaten egg before frying. This step helps make the kababs extra crispy and golden.
Heat oil in a frying pan and fry the kababs on medium heat until both sides are nicely golden brown.
These Shami Kababs can be served with plain rice, spicy rice, French fries, salad, or chutney. They are a wonderful addition to any family meal.
Sometimes I make extra kababs and store them in the freezer. Whenever I need them, I simply take them out and fry them. I also use them to make homemade bun kababs for my children. Just place a kabab inside a bun with your favorite sauce and salad, and it becomes a delicious homemade burger.
