How to Make Shami Kebab | Simple and Traditional | Cooking in Pakistan With Chef Hussain

How to Make an Authentic Shami Kebab | Simple and Traditional | Cooking in Pakistan With Chef Hussain

We've recently rediscovered some videos from Chef Hussain's visit to Pakistan in 2020, so we thought we'd share them with you. Better late than never!

As part of our origins series, I visited my ancestor's village Jallo Chak, which is near the city of Dina in the district of Jhelum. My family have lived in the village for generations, starting with my great grandfather who moved there over 150 years ago. My ancestors were farmers, and local hotel owners that served meals, so food has always been a part of my family life when I was growing up.

It was good to catch up with everyone from the village (I hadn't been back since 2016) and spend some well-needed time with my family. It was nice to see all the community changes, more hospitality, good food, and culture growth, it’s a cool calm place, lots of greenery, fields away from the city's hustle and bustle.

🍛 What is Shami Kebab or Kabab?
The story goes that Shami Kebabs were originally created by a cook for an old Nawab who had no teeth, as the kebab was so soft he didn’t need to chew it. Whether you believe that or not, these kebabs originated from somewhere on the Indian subcontinent and remain a popular food in Pakistan, India and Bangladesh till this day. There are a few different spins on Shami Kebabs, with some using beef mince, others using lamb and some, like chef Hussain, using goat meat.

🥗 Are Shami Kebabs Healthy?
Shami kebabs are healthy as part of a balanced diet. Our recipe uses red meat which can be unhealthy if eaten in excess, but on its own is a great source of protein and iron. Our recipe also only shallow fries our Shami kebab, so it's not soaking up too much excess oil and fat.

🛒  Ingredients
- 300g of goat or lamb mince
- 2 finely diced onions
- 1 finely diced tomato
- 1 tablespoon of garlic paste
- 1 tablespoon of ginger paste
- 1 tablespoon of salt or to taste
- 2 teaspoons of chilli powder
- ½ teaspoon of turmeric powder
- ½ teaspoon of whole cumin
- 1 teaspoon of coriander powder
- A couple of pinches of coriander
- Chopped green chillies (optional)
- 1 egg
- 10g of flour
- Drizzle of oil

📖  Recipe:
1) To start, add 300g of goat or lamb mince to a large mixing bowl.
2) Add 2 whole finely diced onions and 1 whole finely diced tomato.
3) Add 1 tablespoon of garlic paste and 1 tablespoon of ginger paste.
4) Add 1 tablespoon of salt or to your taste.
5) Add 2 teaspoons of chilli powder or more if you like it spicy!
6) Add ½ teaspoon of turmeric powder, ½ teaspoon of whole cumin and 1 teaspoon of coriander powder.
7) Add a couple of pinches of coriander leaves.
8) You can add some diced green chillies if you choose.
9) Add 1 egg and around 10g of four to bond the meat.
10) Knead all of this into the meat, like you would knead bread. Make sure it’s all mixed in well.
11) Let the meat rest for 30 minutes.
12) Pour a drizzle of oil into the pan.
13) Form the patties in your hand by patting and shaping the meat into a burger shape.
14) Add the patties to the pan gently.
15) Make sure your patties cook all the way through and turn them gently so they don’t break.
16) They’re ready to eat so plate them up and serve with some mint chutney!

Have you seen our Murgh Pilau video? Watch it here: How to Make an Authentic Murgh Pilau ...

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