Shami Kabab recipe ( Eid special)

 Eid is just around the corner, and with it comes the delicious tradition of making kebabs, especially from beef. Shami Kebabs are a popular choice for many households during this festive season. Today, I'm going to share my special Shami Kebab recipe, perfected over the years. Follow along to make these flavorful and tender kebabs at home. 

Ingredients

- Beef (boneless):500 grams

- Chana Dal (split chickpeas): 500 grams

- Potatoes: 2 medium-sized

- Onion:1 medium-sized

- Ginger-Garlic Paste: 2 tablespoons

- Coriander Seeds:1 tablespoon

- Cinnamon Sticks: 2

- Cloves:4

- Black Cardamom:1

- Green Chilies: 5 to 10 (according to your taste)

- Red Chili Powder: To taste

- Salt:To taste

- Coriander Leaves: Fresh, a handful

- Bread Slices:2 pieces

- Egg: 1

- Oil:1 tablespoon for mixing, additional for frying

Method

1. Preparation:

   - Meat and Lentil Boiling:

     1. Place the boneless beef in a large pot (dekchi).

     2. Add the chana dal, chopped potatoes, sliced onion, ginger-garlic paste, coriander seeds, cinnamon sticks, cloves, black cardamom, and green chilies.

     3. Pour enough water to cover the ingredients and bring to a boil over medium-high heat.

     4. Once it reaches a boil, reduce the heat to medium and let it simmer until the meat and dal are tender and the water has evaporated completely. This should take about 45 minutes to an hour.

2. Mashing and Mixing:

   - After boiling, allow the mixture to cool slightly.

   - Remove the whole spices (cinnamon sticks, cloves, and black cardamom) if you prefer a smoother texture.

   - Transfer the mixture to a food processor or use a hand masher to mash everything into a fine, smooth paste. Ensure there are no chunks of meat or dal left.

3. Spicing and Shaping:

   - Add red chili powder and salt to taste.

   - Finely chop the coriander leaves and add them to the mashed mixture.

   - If you want extra binding and crispiness, add one beaten egg and crumble two slices of bread into the mixture.

   - Mix everything thoroughly until well combined.

4. Shaping the Kebabs:

   - Take small portions of the mixture and shape them into round, flat patties (tikkis). Each kebab should be about 2-3 inches in diameter and 1/2 inch thick.

   - If you plan to store them for later use, place the shaped kebabs on a tray lined with parchment paper and freeze until firm. Once frozen, transfer them to a zip-lock bag and store in the freezer for up to a month.

5. Cooking:

   - To cook the kebabs, heat a shallow layer of oil in a non-stick frying pan over medium heat.

   - Once the oil is hot, place the kebabs in the pan, making sure not to overcrowd them.

   - Fry until golden brown and crispy on both sides, about 3-4 minutes per side.

   - Remove from the pan and drain on paper towels to remove any excess oil.

Tips for Perfect Shami Kebabs

- Boiling the Dal:

Be cautious not to over-boil the chana dal. It should be tender but not mushy, as overcooked dal can make the kebabs too soft and difficult to shape.

- Consistency:

 The mixture should be smooth and cohesive but not watery. If it's too wet, the kebabs might break apart while frying.

- Crispiness:

For a crispy texture, adding an egg and bread slices can help. The egg acts as a binder, while the bread absorbs excess moisture.

- Spices:

 Adjust the number of green chilies and red chili powder according to your heat preference. Remember, Shami Kebabs should have a balanced flavor with a hint of spiciness.

Shami Kebabs are a versatile dish that can be enjoyed as a snack, appetizer, or even as part of a main course. Serve them hot with mint chutney, raita, or a squeeze of fresh lemon juice for an added burst of flavor. Enjoy these delicious kebabs with your family and friends this Eid, and let the celebrations be filled with joy and delectable food!

Happy cooking and Eid Mubarak!