ShareShami kebabs are an extremely popular snack in Pakistan and India. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander
Ingredients for the mouth watering Kebabs:
1tsp ginger garlic paste
Method:
Boil the washed kheema in 1/2 a cup of water and a little salt till water is absorbed and meat is tender.
Grind meat into a fine paste.
Take ginger garlic paste, cumin seeds, garam masala, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
Ingredients for the mouth watering Kebabs:
150 gms Mutton Kheema
1 Egg
1meduim sized chopped Onion
3 Green Chillies chopped
50 gms Bengal Gram dal(Chana dal) soaked overnight 1meduim sized chopped Onion
3 Green Chillies chopped
1tsp ginger garlic paste
1/2 tsp Cumin Seed (Jeera)
1/2tsp garam masala powder
4 Pepper corns (Kalimirchi) 2 Red Chillies
OilMethod:
Boil the washed kheema in 1/2 a cup of water and a little salt till water is absorbed and meat is tender.
Grind meat into a fine paste.
Take ginger garlic paste, cumin seeds, garam masala, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well.
Now mix well the beaten egg and prepare a uniform dough.
Add finely chopped green chillies and onion to dough and mix well.
Now mix well the beaten egg and prepare a uniform dough.
Add finely chopped green chillies and onion to dough and mix well.
Shape the dough into small round flattened patties or kababs.
Heat oil/ghee and deep fry kababs till golden brown and serve hot with sauce or chutney
Heat oil/ghee and deep fry kababs till golden brown and serve hot with sauce or chutney
This can also be served as an accompaniment to biryani and pulavs.
Do try this out and relish these amazing kebabs !
3 comments:
Anonymous said...
WOW...VERY GOOD YUMMY...TASTY..!
Mona said...
These melt in mouth shaami kababs are my hubby's favorite, and perhaps every Hyderabadi's too. Glad to discover your blog.
meenakshi said...
first time to your blog .wonderful!living in delhi. want to make this but confused ,no need to boil the soaked chana dal? wont it taste raw?please guide. ome more question in some of your recpie you have mentioned lamb, is lamb and mutton same?
thanks