Shami Kabab Recipe
244 بار بازدید -
2 ماه پیش
-
Shami Kabab Recipe* Servings: 10-15
Shami Kabab Recipe
* Servings: 10-15 kababs*
Ingredients:
- 1/2 kg boneless beef (lean meat), finely chopped
- 250 gm split Bengal gram (chanay ki dal), soaked and drained
- Spice Blend:
- 1 tsp black pepper
- 1 tbsp cumin seeds
- 3-4 green cardamoms
- 2-3 black cardamoms
- 2 bay leaves
- 2 cinnamon sticks (1 inch each)
- 4-5 garlic cloves, minced
- 1 medium onion, finely chopped
- 2-inch piece of ginger, grated
- 4-5 dried red chilies, crushed
- 1 tsp salt
- Water:
- 1/2 cup for instant pot
- 1/2 cup for pressure cooker
- 2 cups for stovetop cooking
- 1 tbsp ghee or oil
- Fresh cilantro (coriander), chopped (1/2 cup)
- Fresh mint leaves, chopped (1/4 cup)
- 2 green chilies, finely chopped
- Lemon juice (2 tbsp)
- 2 well-beaten eggs
Instructions:
1. Prepare the Spice Blend: Combine the spice ingredients in a small bowl or use a kitchen soup spice filter.
2. Soak the Gram: Soak the split Bengal gram in water for 10 minutes (or 1 hour if using stovetop).
3. Cook the Beef: Heat oil in a pressure cooker or instant pot. Add the beef and cook until browned. Add the spice blend, garlic, ginger, onion, dried red chilies, and soaked gram. Cook for 10 minutes (or 1 hour on stovetop).
4. Blend the Mixture: Remove the spice blend and bay leaves. Blend the mixture in a blender or with a hand blender until smooth.
5. Add Seasonings: Mix in the garam masala, red chili flakes, red chili powder, chat masala, crushed roasted cumin seeds, and crushed roasted coriander seeds. Adjust salt to taste.
6. Add Fresh Herbs and Eggs: Mix in the chopped cilantro, mint leaves, green chilies, lemon juice, and beaten eggs.
7. Chill and Shape: Refrigerate the mixture for 1-2 hours. Shape into small patties.
8. Fry the Kababs: Heat oil in a non-stick pan. Fry the kababs until golden brown (about 10-15 kababs).
Enjoy your delicious Shami Kababs!
* Servings: 10-15 kababs*
Ingredients:
- 1/2 kg boneless beef (lean meat), finely chopped
- 250 gm split Bengal gram (chanay ki dal), soaked and drained
- Spice Blend:
- 1 tsp black pepper
- 1 tbsp cumin seeds
- 3-4 green cardamoms
- 2-3 black cardamoms
- 2 bay leaves
- 2 cinnamon sticks (1 inch each)
- 4-5 garlic cloves, minced
- 1 medium onion, finely chopped
- 2-inch piece of ginger, grated
- 4-5 dried red chilies, crushed
- 1 tsp salt
- Water:
- 1/2 cup for instant pot
- 1/2 cup for pressure cooker
- 2 cups for stovetop cooking
- 1 tbsp ghee or oil
- Fresh cilantro (coriander), chopped (1/2 cup)
- Fresh mint leaves, chopped (1/4 cup)
- 2 green chilies, finely chopped
- Lemon juice (2 tbsp)
- 2 well-beaten eggs
Instructions:
1. Prepare the Spice Blend: Combine the spice ingredients in a small bowl or use a kitchen soup spice filter.
2. Soak the Gram: Soak the split Bengal gram in water for 10 minutes (or 1 hour if using stovetop).
3. Cook the Beef: Heat oil in a pressure cooker or instant pot. Add the beef and cook until browned. Add the spice blend, garlic, ginger, onion, dried red chilies, and soaked gram. Cook for 10 minutes (or 1 hour on stovetop).
4. Blend the Mixture: Remove the spice blend and bay leaves. Blend the mixture in a blender or with a hand blender until smooth.
5. Add Seasonings: Mix in the garam masala, red chili flakes, red chili powder, chat masala, crushed roasted cumin seeds, and crushed roasted coriander seeds. Adjust salt to taste.
6. Add Fresh Herbs and Eggs: Mix in the chopped cilantro, mint leaves, green chilies, lemon juice, and beaten eggs.
7. Chill and Shape: Refrigerate the mixture for 1-2 hours. Shape into small patties.
8. Fry the Kababs: Heat oil in a non-stick pan. Fry the kababs until golden brown (about 10-15 kababs).
Enjoy your delicious Shami Kababs!
2 ماه پیش
در تاریخ 1403/04/10 منتشر شده
است.
244
بـار بازدید شده