I have seen many young and newly married( esp who got married abroad )find shami kabab is the hardest recipe.I am sharing my mom’s recipe( she is an expert) that has been modified by me just because of lack of typical desi utensils like sil-batta…lets begin!
Boneless meat: 2 lbs
Split chickpea ( channa dal): 1 cup
Onion:1 medium (cut in 4/6 pieces )
Garlic cloves: 5/6
Whole red chilies: 7/8
Whole spice powder: 1 Tsp
Salt (acc to taste)
Green masala (for stuffing)
Onion: 1 medium (omelet cut)
Cilantro (Hara dhania ): 1/2 bunch
Mint leaves (podina): 1 bunch
Ginger: 1/2″ piece
Green chilies ( 6 / 8 )
In a large cooking pot, add meat, chana daal, onion, garlic, whole red pepper, salt and whole spice powder…add water 2-4 cups…I added 2.5 cups because cooking time is less here.(of course here means in Canada, don’t know the reason but I will share my story about it someday)
cook on low flame until meat and lentil become tender…dry the remaining water on high flame, the mixture should be dry, set aside and let it cool completely.
In a meat processor, grind the cooked meat and lentils mixture to a smooth consistency. Chop onion(omelet cut), mint leaves, coriander, green chilies and ginger, and mix well with the kabab mixture. add egg ( the binding agent).it makes kabab crispy and helps not breaking the shape during frying.
Make a round ball and press it in your palm and make a shape of flat round shami. Now heat oil in a frying pan for shallow frying on medium flame, place your kabab n fry it till its golden brown, turn it carefully with a spatula and fry the other side.
Shami is ready to serve hot with salad,chatni, and chapatti, enjoy!!