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Shami kebab is one dish which i wanted to try for quite a long time. When i looked over in google i came across lots of recipes. But nothing gave me satisfaction untill i saw sanjeev kapoors recipe. It looked quite easy to try as well. So i tried it and loved it to the core.
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This recipe calls for few ingredients, one of that is fried onions and chana dal. In the pictures you will see a whole lot of fried onions which i was cooking, that is because i was cooking some other curry as well. So when i fried onions for that curry, i took few spoonful of that for this kebab. But the measurements which i have given in the recipe is perfect for this recipe.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Soaking Time : 1 hour
Cooking Time : 25 to 30 mins
Makes : 12 to 15 kebab
Ingredients:
Mutton / Lamb – 250 grams boneless
Chana Dal / Kadalai Paruppu – 1 tblspn
Onion – 1 medium size sliced thinly
Coriander leaves – 3 to 4 tblspn
Egg – 1
Dry Red Chillies – 2 to 4
Ginger – 1 tblspn chopped
Garlic – 1 tblspn chopped
Salt to taste
Cumin Seeds / Jeerakam – 1 tsp
Oil – 3 tblspn + for shallow frying
Method:
Soak chana dal for a hour in water.
Heat 2 tblspn of oil in a pan, and fry the thinly sliced onions till golden. Drain and set aside.
Take mutton in a mixer and crush them few times so it is minced. Set aside.
Heat 1 tblspn oil in a pan, add in cumin seeds and saute for a min.
Add in dry red chillies, ginger garlic and fry for a min.
Add in minced mutton and mix well.
Add in drained chana dal, salt and cover the pan with a lid. Cook on a low heat till the dal is cooked through.Press the dal to see if it is cooked, it should mash up instantly.
Now take this mixture in a blender, along with fried onions and coriander leaves.
Pulse few times to make a mix.
Transfer this mixture to a bowl, take small portion from this and shape it into a ball. flatten it.
Crack open a egg in a bowl and beat it lightly,
Dip the patty in egg and shallow fry in some oil till golden on both sides.
Serve hot with some onion rings.
Pictorial:
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| Take all your ingredients |
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| Start by soaking some chana dal in water for 1 hour |
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| I took a medium size onion and sauted them in some oil |
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| cook till they turn golden and set aside |
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| Now take the boneless mutton pieces in a blender or food processor and mince them |
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| Heat oil in a kadai |
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| add in cumin seeds |
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| and couple of dry red chillies |
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| add in chopped ginger and garlic..Fry them for few mins |
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| Add in the minced mutton |
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| season with some salt |
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| keep cooking them |
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| now add in the soaked chana dal |
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| mix well |
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| cover and simmer till the dal is cooked |
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| now it is almost done |
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| check by pressing a dal, it should mash up instantly |
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| i got a lovely colour on the mutton as well..no issues all good |
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| take this in a blender |
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| add in the fried onion |
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| and the coriander leaves |
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| pulse it few times |
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| take it in a bowl |
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| take small portion from it |
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| shape it into a ball |
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| press it so it forms a patty |
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| all done |
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| crack open a egg |
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| beat it lightly |
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| take a patty |
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| dip it in egg |
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| cook it on a tawa till golden on both sides |
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| done done |
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| enjoy hot |
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| Enjoy with some onions |
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| YUM YUM |
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Hee Hee nice Aarthi…I never knew our paruppu vadai is shami kabab,just with addition of mutton…. Cool recipe n easy too…cheers
Hi Aarti. Can I try this recipe with chicken keema?what difference in cooking time for chicken '
@Anonymousyes u can use, but chicken keema gets cooked faster. may be 5 to 7 mins
Can we store the cooked meat without dipping in egg?
@hannahyes u can..freeze them in a plate and store them in a freezer safe container
Aarthi,
Nice looking recipe. I like the addotion of the ‘egg net’ most recipes don’t use that. I have two questions…..
1) Other than the oil and some moisture from the fried onions is there no other liquid added before cooking down the the ingredients mixture ?
2) Other Shami recipes i’ve seen stress the importance of chilling the finished mixture before frying the kebab. They usually say to refrigerate for a minimum of 1 hour, but better to leave it overnight. Does your recipe mixture not need chilling ? Does it fry better / easier if it is chilled ?
Thanks
K.