Shami Kebabs : Round Minced Meat Rissoles

Shami Kebab / Shami Tikka is a popular snack in Indian Cuisine. Like many other non-vegetarian dishes, it was introduced to South Asia during the Mughal period by Muslim immigrants from the Middle East. It’s made of a richly flavored small patty of minced meat.

Usually, lamb /goat/beef meat is used with ground chickpeas and egg that helps to hold it together. This yummy appetizer is normally served with ring onion, lemon and some green chutney of coriander or mint. 

Today I will share the recipe of this tasty appetizer that I made a couple of weeks back for a party at my home.  The aroma of the dry spices combined with meat and pulses make this dish very delicious. It not only tastes melt in the mouth, it’s healthy too as it’s not deep-fried but slowly cooked on a Tawa / skillet. 

Recipe of Shami Kebabs ( I have used chicken here, you can use lamb/ goat meat too  serves - 4 to 6 people 

Ingredients :

Chicken / Mutton / Lamb : 500 g
Channa Dal / Split Bengal Gram : 1/2 cup
Onion: 1 medium one, finely chopped
Ginger paste: 1 tablespoon + 1 tablespoon
Garlic paste: 1 tablespoon + 1 tablespoon 
Green chillis: two, chopped or as per your tolerance
Red Chili powder: 1 teaspoon 
Garam Masala powder: 1 teaspoon 
Oil: 2 tablespoons
Salt: to taste 

Finely chopped onion, green chilies, mint, and cilantro: a handful
Lime juice: few drops 

Egg: 1 Butter / Clarified Butter / oil  





Method :

1. Soak the Chana Dal (Bengal grams ) in water for 2 to 3 hours. Wash, rinse and then put it in the pressure cooker. Add a cup of water to it, cover the lid on and cook it on medium heat until three whistles come. Let the steam release on its own.
Once it is done, open the pressure cooker, discard the extra water and keep the cooked dal aside.

2. In the same pressure cooker, add chicken/mutton and add 1 cup water. Add a tablespoon of ginger and garlic and cook it on medium heat until the meat is cooked. ( if you use chicken 2 whistles is enough, if it is mutton then 4 whistles )  Let the steam release on its own. Preserve the chicken stock for other recipes. Discard the bone parts and set the chicken/ mutton aside. 

3. Take a big non-stick pan, add 2 tablespoons of oil and heat it up. When the oil is hot, add chopped onions, saute the onion for a couple of minutes. Add chopped green chilies. Add grated ginger and garlic, cook it until raw smell goes off. Add cooked chicken or mutton. Give some stirs. Add red chili powder and garam masala powder. Add salt and cooked chana dal. Mix it together. Switch off the gas and let the mixture come to room temperature. 

4. Take a blender, add the mixture to it grind it to a coarse paste. 

5. Transfer it from the blender to a plate. Add finely chopped onion, green chilies, mint, and cilantro. Add lime juice and mix well. Check the seasoning. 

6. Now divide the mixture into equal portions. Using your palm make the kebabs of any desired shape, generally flat round shape. 

7. Beat the egg with a pinch of salt and a tablespoon of water.

8. Take a nonstick pan, add butter / clarified butter. Dip each kebab in the egg mixture and shallow fry the kebabs from both sides till golden brown. Serve hot as an appetizer or a snack with ring onions, lemon and some green chutney of coriander or mint or tomato ketchup.