Instructions:
- Cooking Lentils:
Drain any excess water. - Preparation of Meat:
- In a large pot, combine minced meat, boiled chana dal, chopped onion, green chilies, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
- Cooking Meat Mixture:
- Cook the mixture on low heat until the meat and lentils are thoroughly cooked, and the mixture becomes dry. This may take around 20-30 minutes.
- Cooling the Mixture:
- Let the mixture cool down to room temperature.
- Grinding:
You can use a food processor or grinder for this. - Adding Fresh Herbs:
- Transfer the ground mixture to a bowl and add chopped fresh coriander leaves and mint leaves. Mix well.
- Shaping Kababs:
If the mixture is too soft, you can add breadcrumbs to bind it together. Optionally, you can beat an egg and mix it with the kabab mixture for added binding. - Frying:
- Heat oil in a pan for shallow frying or deep frying.
- Draining Excess Oil:
- Place the fried kababs on a paper towel to drain excess oil.
- Serving:
- Serve hot with mint chutney, yogurt sauce, or your favorite dip.
Enjoy your homemade shami kababs! They make for a delicious appetizer or can be served with naan or rice as a main course.
Shami kabab is a popular South Asian dish made with minced meat, usually beef or lamb, and lentils. It’s flavored with a blend of aromatic spices and herbs’
Ingredients:
- 1/2 cup split Bengal gram (chana dal), soaked for a few hours
- 1 medium-sized onion, finely chopped
- 2-3 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 1/4 cup chopped fresh coriander leaves
- 1/4 cup chopped fresh mint leaves
- 1 egg (optional)
- Oil for frying