Reshay Walay Shami Kabab | Gosht kay Shami Kabab| Beef Shami Kabab | Shami Kabab Recipe

Описание: Reshay Walay Shami Kabab | Gosht kay Shami Kabab| Beef Shami Kabab | Shami Kabab Recipe

Prep Time: 15 mins
Cook Time: 3 hours
Servings: 30-35 pieces
Course: Appetizer, Starter
Cuisine: Pakistani, Indian
Author: Khizran Ahmed

INGREDIENTS :
Boneless Beef (preferably Shank/bong ka gosht)- 1 Kg (big size pieces)
Chana daal - 1 1/4 cup (300 grams), soak in water for 1 hour
Onion- 2 medium-sized (around 180 grams)
Garlic- 2 whole bulbs (20-25 cloves)
Ginger- 2-inch piece (make a paste, around 2 Tablespoons)
Green chillies- 6-7 (make a paste)
Potato- 1 medium size (150-170 grams), peeled and roughly chopped
Yoghurt- 2 Tablespoons
Turmeric- 2 Teaspoons
Red chilli powder- 1/2 Tablespoon or according to your taste
Kashmiri chilli powder- 1 Tablespoon
Salt - 1.5 Tablespoon or according to your taste
Oil for frying- as required

GARAM MASALA POWDER
Roasted Cumin - 2 Teaspoons
Black peppercorns- 15
Cloves- 6-7
Green cardamom- 5
Black cardamom- 2
Cinnamon stick- 1

Grind all the spices together to make a fine powder.

ADDITIONAL
Mint leaves- 1/2 cup
Fresh Coriander- 1 cup
Green chillies- 6-7, Thinly sliced
Chilli flakes- 2 Teaspoons or according to your taste
Ginger- 1-inch piece (2 Tablespoons), finely chopped
Onion- 1 medium-sized, chopped
Eggs- 2

METHOD:

1- Wash the beef thoroughly, drain the chana daal, and prepare all the vegetables.

2- Take a pot, and add beef, chana daal, onion, garlic, ginger paste, green chilli paste, potato, yoghurt, turmeric, red chilli powder, Kashmiri chilli powder, and salt.

Add an adequate amount of water, cover, and cook on low heat for about 2-3 hours or until the meat and lentils are tender.

3- Remove the lid. Turn the flame to medium and continue cooking until all the remaining water has evaporated.
(Be careful not to overcook the mixture or the Kababs will become too dry. Also, the mixture should not be too runny; Otherwise, Kababs will break)

4- Turn off the flame, add the garam masala powder and mix well.

5- Blend the mixture with an electric mixer until all ingredients are fully combined, leaving some visible meat fibres.

6- Transfer the mixture to a large plate or tray and allow it to come to room temperature.

7- Now add chopped mint leaves, fresh coriander, green chillies, red chilli flakes, chopped ginger, onion and eggs. Mix thoroughly until everything is well combined.

8- Apply some oil onto your palms, place a small amount of the mixture there, and gently press to form a medium-sized round Kabab (patty).

9 - Prepare all the kababs in the same way.

10- There are two methods of frying:

A- Whisk two eggs with a pinch of salt. Heat some oil in a frying pan over medium heat. Dip the Kababs in the egg mixture, making sure they are fully coated, and then carefully place them in the pan. Shallow fry for a few minutes on each side until they are golden brown and cooked through.

B- Heat some oil in a frying pan over medium heat then carefully place the Kababs in the pan. Shallow fry for a few minutes on each side until they are golden brown and cooked through.

There is no need to dip them in eggs as eggs are already added to the mixture.

11- Transfer the Kababs from the frying pan to an absorbent kitchen towel to remove the excess oil. Afterwards, serve them in a presentable dish along with the chutney of your choice.

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