Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Uttarpradesh · Breakfast

Shami Kebab (Breakfast/Brunch Version)

Traditional 5. Shami Kebab recipe

🧺 Ingredients

• Mutton (boneless), finely minced: 300g
• Chana dal (split Bengal gram), soaked 30 min: 50g
• Onions, finely minced: 60g
• Ginger, minced: 10g
• Garlic, minced: 8g
• Green chilies, minced: 2
• Fresh coriander, finely chopped: 8g
• Fresh mint, finely chopped: 5g
• Egg: 1 (for binding)
• Ghee for frying: 40ml
• Salt: 4g
• Green cardamom: 2
• Black cardamom: 1
• Cinnamon stick: 2cm
• Cloves: 2
• Bay leaf: 1
• Black peppercorns: 4
• Coriander powder: 1g
• Cumin powder: 1g
• Red chili powder: 2g
• Garam masala powder: 1g
• Cooked meat-dal: Should break easily, no firm chunks remaining
• Kebab mixture: Sticky, uniform texture, holds together firmly

👩‍🍳 How to make Shami Kebab

1. In a pressure cooker, add minced meat, soaked chana dal, whole spices, and 250ml water
2. Close lid, cook on high pressure 15 minutes (3 whistles: high pressure 10 minutes, then natural cooling 5 minutes)
3. Release pressure slowly, open lid carefully
4. Meat and dal should be completely soft, almost mushy; no water should remain in pot
5. Spread cooked mixture on a plate to cool for 5 minutes
6. Once cooled, place cooked meat-dal mixture in a mixing bowl
7. Add minced onions, ginger, garlic, green chilies
8. Add all ground spices: coriander, cumin, red chili, garam masala
9. Add fresh coriander and mint leaves
10. Add salt, crack egg into mixture
11. Mix everything thoroughly with fingers for 2-3 minutes until mixture becomes homogeneous and sticky (should hold together like sticky dough)
12. If mixture is too loose, refrigerate 15 minutes to firm up
13. Divide mixture into 8 equal portions
14. Take one portion in palm, gently shape into a patty 7cm diameter and 1.5cm thick
15. Keep a bowl of water nearby to prevent sticking to hands
16. Heat ghee in a shallow pan over medium heat (oil should shimmer)
17. Slide each kebab gently into hot ghee
18. Fry 3-4 minutes on first side without moving (edges should set, bottom should turn golden-brown)
19. Using a thin spatula, flip carefully and fry 3-4 minutes on reverse side until golden-brown
20. Both sides should be equally golden and slightly crispy at edges
21. Remove to paper towels to drain excess ghee

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