How to prepare Shami Kabab Recipe

shami kebab

  • Total Time:1 hr 20 mins
  • Preparation Time: 20 mins
  • Calories: 897
  • Serves: 5
    • 2 ½ kg minced meat
    • 2 Tea spoon full Coriander powder (dhania)
    • 2 ½ Tea spoon full Salt
    • 2 cups Water
    • 2 medium sized onion
    • 1 ½ Garlic, (lehsan)
    • 2 ½ inch Ginger(adrak)
    • 2 table spoon red chili flakes. (kuTi hui laal mirch)
    • 2 table spoon whole black pepper Corns (sabat kali mirch)
    • 1 ½ finger size Cinnamon (daar chini)
    • 3 black Cardamoms (kali/bari illaichi)
    • 20-22 Cloves (laung)
    • split gram lentils (Daal chana)a little more than3/4 kg for 2 ½ kg mince meat(2&1/2 kg qeema main 3pao say thori si ziada daal dalain)
    • Green Coriander(hara dhania) – 1 bunch
    • about a handful of Mint leaves (aik muThi podina kay pattay)
    • green chillies 5 (hari mirchain)
    • 2 medium size onion (to be chopped with Coriander, mint and green chilies)
    • egg for dipping kababs
    • First grind black pepper corns, black cardamoms and cloves, cinnamon sticks in a mixer.
    • Pressure cook the minced meat with flaked chillies, coriander powder, salt, water, 2 onions( cut it in four pieces), garlic and ginger.
    • Add gram lentil (chana dal) to the cooker on top of minced meat
    • Pressure cook it for about 3-4 mins without adding daal
    • Open and check if there is some water left. Cook it until the water gets dried.
    • Chop green chillies, coriander leaves, mint leaves and 2 medium sized onions all together in chopper.
    • Chop all these along with cooked mince anf gram lentil and then add bit by bit with your mince in choper until its smoothly mixed.
    • For frying, put little oil in tawa, dip the kebabs in egg and put in on the tawa.
    • Fry until they become golden in color.

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