Shami Kabab is a very popular dish in Pakistani households. Shami Kababs are easy to make and can easily be preserved.  It can be served with tomato ketchup or chili garlic sauce. It can also be eaten with bread, rice and in burgers. They taste very good and are equally liked by elders and children. Many recipes are used to make shami kababs but this one comes from my kitchen.

Ingredients for Shami Kabab

Minced meat ½ Kg (generally beef is used but one can use mutton, or chicken as well)

½ kg split black gram (dal chana)

2 large onions

1 tbspoon ginger paste

1 tbspoon  garlic paste

2 teaspoon red chili powder

2 teaspoon salt

2 tablespoon coriander powder

1 teaspoon gram masala powder

1 cup green coriander finely chopped

1 cup onions finely chopped

1 egg for frying

2 tablespoon cooking oil or ghee

Method

Soak dal chana in water overnight

Put the minced meat and dal chana in the pressure cooker , add two onions, garlic paste, ginger paste , red chili powder, salt and 1 ½ liter of water;

Close the lid and put it on fire;

When the whistle blows cook for 15 minutes

After opening the pressure cooker see if there is  some water  dry it on fire or you can drain and use that water in a soup

When it is dry use the chopper to grind it (or you can use a pestle to grind it)

Now add finely chopped onions, green coriander, garam masala and coriander powder;

Make small rounds 1 ½ inches will be fine, the thickness should be less than half inch

Now take a non-stick frying pan and pour one tablespoon oil in it

Break the egg in a bowl and stir it  well

Dip the kababs in the egg and fry them in the frying pan

The kababs are ready to eat when they are brown on both sides

Serve with ketchup or chili garlic sauce

Note: This recipe will make at least 30 Shami Kabab. You can freez them for using latter on. For freezing use a plastic tray and if you want to make many layers use kitchen plastic before making a second layer.

Best of luck with your cooking!

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