Shami Kebabs are meat and lentil patties that are dipped in egg and shallow fried. They are soft, melt in the mouth appetizer served with lime wedges.
Prep Time35 minutesmins
Cook Time1 hourhr20 minutesmins
Resting Time4 hourshrs30 minutesmins
Total Time6 hourshrs25 minutesmins
Course: Appetizer
Cuisine: Indian, Pakistani
Servings: 12kebabs
Author: Famidha Ashraf
INGREDIENTS
For the dough
500gramsboneless meatchicken thighs or lamb or beef
100gramssplit chickpeaswashed and soaked overnight (channa dal)
80-100gramspotatopeeled and chunked (1 small)
125gramsred onionspeeled and chunked (1 large)
1tablespoonginger garlic paste1 and ½ inch ginger and 9 garlic cloves
1teaspoonchilli flakes3 dried red chillies
1¼teaspoon Pakistani Garam Masala ½ tablespoon cumin seeds, 1 black cardamom, 1-inch cinnamon stick and 3 cloves
1½cupwaterFor chicken thighs use only 1 cup of water. For chicken breast use ¾ cup of water
Salt to taste
Add to the prepared dough
Fresh coriander leaveschopped finely
Fistful fresh mint leaves chopped finely
2 to 3green chillies chopped finely
2tablespoonsfinely chopped onion
To fry
1eggrefer to notes
cooking oil
INSTRUCTIONS
Cook the meat
Add all the ingredients listed under For the dough into a deep saucepot and heat on medium flame. Stir thoroughly and bring the mixture to a boil. Cover the pot and reduce the flame to low. Cook for 45 minutes stirring occasionally. Add more hot water if required and continue to cook covered until no liquid remains and both meat and lentils are cooked thoroughly.
Switch off and keep it open to cool completely. If time crunch, transfer to a wide plate and let the mixture cool completely. DO NOT COVER THE POT until cooled completely to avoid moisture falling back into the mixture and making it wet.
Prepare the shami kebab dough
Remove most of the whole spices if you have used whole spices else skip this step. Pulse and grind the mixture in batches until both meat and lentils come together.
Transfer the mixture to a bowl and stir in the coriander leaves, mint leaves and onions. Taste test one last time and adjust the salt and mix again. You may use your hand or mix the dough. Refrigerate the mixture for a good one hour.
Shape the shami kebab patties
Line the work area with a bowl of water, the dough and a lined tray. Dip both your hands in the bowl of water. Take a heaped tablespoon of the kebab dough and shape it the way you want keeping it thick evenly around ¼ inch. Place the shaped patty on the tray and repeat for the remaining dough.
Place the tray in the freezer and let it freeze completely and then transfer the patties to a ziplock bag and use as you need. If you want to fry it immediately, let it freeze just for 15 to 20 minutes.
Fry the shami Kababs
Heat cooking oil in a flat shallow pan on low to medium flame. Whisk one egg in a small bowl. Take a frozen or chilled Shami kebab and dip it in the egg and place it in the hot oil carefully. Repeat as much as the pan can hold. Do not crowd the pan as you will need some space to help you flip them neatly.
Scoop some hot oil and pour it on the top side of each shami kebab. Flip them carefully and cook until both sides are golden around 2 to 3 minutes. Transfer them to a kitchen tissue. Serve shami kebabs with lime wedges and sliced onions or green chutney. Watch more video clips on my Instagram highlights.