.jpeg)
Makes 16 shami/shikampur kababs
Preparation time: 1hr
INGREDIENTS to be added to the meat:
1.Boneless mutton 500grms
2.Split Bengal gram(chana dal) 3tbspns (soaked in water for 30mins)
3.Garlic cloves 12
4.Ginger 1 inch piece
5.Cinnamon 2-3 sticks
6.Red chilli powder 2tspns
7.Turmeric powder 1/4th tspn
8.Caraway seeds(shazeera) 1tspn
9.Kawab chini(cubeb) 2tspns
10.Elaichi 5
11.Whole peppercorn(kalimirch) 2tspn
12.Oil 2tspns
13.Salt to taste
METHOD:
Add all the ingredients in a cooker along with a cup of water and condense for 10 mins,till the mutton becomes a tender.
You can put all the whole masalas in a muslin cloth,tie it like a potli and drop it in the cooker as well.
If you dint make a potli,try and handpick the whole masala as its hard to grind them with mutton.
You can discard the garam masala.
Also dry out all the water.
INGREDIENTS TO BE ADDED WHILE GRINDING:
1.Coriander leaves 1 bunch
2.Mint leaves 1/2 bunch
3.Green chilles 2
4.Freshly grounded garam masala powder 1tspn
5.Lemon juice of 1 lemon
6.Fresh Cardamom powder 1/2th tspn
7.Raw onion 1 medium or brown onion about a handful (which ever u like for an added flavor..i usually add some raw onion)
METHOD FOR GRINDING:
Cool the mixture.
Grind the mutton a bit for around a minute in a blender.
Later add haramasala(coriander leaves,mint leaves,green chillies) along with garam masala powder,cardamom powder and lemon juice.
Grind the mutton till you can blend them to form threads like consistency.
Don't grind too much.
.jpeg)
INGREDIENTS FOR STUFFING TO MAKE SHIKAMPUR KABABS:
1.Hard curd 1/2 cup
2.Finely chopped onion 3tbspns
3.Few coriander and mint leaves.
METHOD FOR STUFFING:
1.Properly mix up the ingredients for stuffing.
2.Grease your hands with some desi ghee or oil.
3.Now take some mutton mixture and make flat patties,stuff the mixture in the middle and close the pattie from all the sides carefully.
4.Shape the mixture in small circular shapes.
Your shikampur kababs are ready to fry.
5.If you are making shami kabab, don't stuff them with the filling ,just shape into diamond shapes.
.jpeg)
FRYING METHOD:(need oil for frying)
Heat some oil and shallow fry the shami kabab/shikampuri kabab to golden brown in colour on both sides
TIPS:You can freeze this mixture and use whenever you wish for upto a month.
.jpeg)
7 comments:
I have ben trying to make them and got 80% success as the last time I tried they did not disintegrated during frying. My mother also adds Khopra, til and mong phally.
Before frying She makes a sort of pit (gad'ha) in the whole mixture, put one spoon pure ghee and extinguish a coal piece and cover the mixture tightly immediately. It give s a very nice flavour and kabab smells good
Thanks for this post, as shami is one my all time favorite.
I tried to make it, but it took too long to grind the meat, though I had cooked the meat to tender. When I tried too much, the mixture became paste, not threaded.
So, which jar and blade I should use for grinding? And what are the other thing, I have to take care for?
Will you plz tell how to make korma plz plz
Made it yesterday it's very tasty.
Hi Anjum,
If I am deep frying these, how much should be the heat to ensure the kababs dont break apart?
Please guide.
Dear sister,
Shamis taste good if they are shallow fried. However if you want to fry deep, better you add small quantity of raw mince while grinding, to avoid breakage.
I find using an ice cream scoop ,I get equally portioned kebabs. Which I place on parchment paper and freeze on a tray in the freezer
Post a Comment