Anyone have a good recipe for shami kebab?

Question

I used to order these from an indian/pakistani restaurant in chicago. It was almost like there was egg in those patties... they were awesome!

Answer 1

TRADITIONAL & AUTHENTIC RECIPE: easy & delish

I just love these kebabs, my mom would make them every week. They can be made in advance, frozen and fried when needed.

125 g yellow split peas
3 medium onions
4 cloves garlic
2 inches fresh ginger
150 ml cooking oil
2 teaspoons ground coriander
2 teaspoons ground black pepper
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon cardamom powder
2 teaspoons red chili powder
900 g ground lamb or minced chickens
2 teaspoons salt
150 ml natural yoghurt
2-3 eggs
2 tablespoons chopped coriander
oil, for shallow frying

1 servings 3-4 per person

Soak split peas in water for 2 hours, or pour boiling water over and soak for 20 minutes.
Peel onions and chop roughly.
Peel and chop ginger and garlic.
Heat oil in a large, heavy pan and soften onion.
Add ginger, garlic and all powdered spices and fry for 1 minute.
Add meat and split peas and stir constantly until all is mixed well and changes colour. Cook till peas soften slighty and the mixture is dry with no water remaining,cool, now add yoghurt.
Transfer mixture to a processor, and whiz to a smooth paste.
Check seasoning.
Remove to a bowl, add eggs and mix, preferably by hand.
Peel and chop the 3rd onion and mix with chopped corinander leaves.
Form spoonfuls of mixture into walnut-sized balls, press your thumb into each as you form it to indent it.
Insert a little of the chopped onion mixture and reform ball around it.
Now flatten on palm of your hands and shallow fry, turning carefully to brown on both sides.
Drain on kitchen paper and serve, hot with chappati and salad.

Answer 2

Why not U try this recipe from India...

Ingredients:
1-1/2 pound flank steak, top round, or tenderloin steak (the better the meat the better the kebab)
4-6 garlic cloves, chopped 1-inch piece fresh ginger, chopped
2-4 green hot peppers, chopped (to taste)
2 tablespoons chopped fresh cilantro leaves 1 teaspoon garlic powder
1 teaspoon dried mint 2 tablespoons Curry Paste (storebought or homemade)
1 teaspoon Tandoori Paste

Preparation:
Remove fat, skin, and gristle if any. Chop it coarsely...

Mix the meat well with all the other ingredients, then process or mince it to a fine texture.

Mix it all again, using the fingers-it's messy, but the fingers are a chef's best tools! Divide into four (or eight).

Using metal skewers, shape each portion of meat on the skewer into a long sausage of about 6 inches.

The smaller kebabs should be about 3 inches in length.

Preheat the oven to 375 F, place the kebabs on an oven tray, and bake for 15 minutes. Or use a broiler at about three-quarters heat, rotating the kebabs a few times.

Serve on a bed of lettuce with a lemon wedge and chutneys.

Answer 3

Ingredients
1. Ground Lamb: 2 Pounds
2. Eggs Lightly beaten: 2
3. Thinly Chopped Onions: 2 Large
4. Finely chopped Ginger: 1 Inch
5. Minced Garlic: 2 Tablespoons
6. Chopped Cilantro: 1/4 cup
7. Canned Chick peas drained: 2 cups
8. Cumin powder: 1/2 Tablespoon
9. Nutmeg: 1/2 teaspoon
10. Cinnamon powder: 1/2 teaspoon
11. Black Pepper Ground: 1/2 teaspoon
12. Salt: 1/2 teaspoon



Method
Mash Chickpeas. Mix all ingredients together. Knead them like dough. Let it rest about 20 minutes at room temperature.
Step 2: Knead the mixture again. Mold the mixture in to patties about 1/4" thick and 4" in diameter. Place the balls on a cookie sheet. Put about 1/2 cup of water in the pan.
Step 3: Pre-heat oven to 350º F. Bake the balls for 25 minutes. Alternately, you can use hot griddle on stove top and cook 3 minutes each side.

Answer 4

Recipe Ingredients:
1 lb Lean ground beef
1/2 c Dhal or dried split peas
1 ts Cumin seed
1 1 in cinnamon stick
6 Whole cloves
1 1 in ginger root, peeled
8 Cloves garlic
2 ts Chili powder
1/2 ts Salt (optional)
3 c Water
1 Onion, chopped
1/3 c Ciliantro, chopped
3 Green chillies, chopped
1/2 c Liquid egg substitute

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Recipe Instructions:
Soak dhal (or dried peas) in water for 10 minutes, then drain.
Put 3 cups water in a large skillet, and boil the ground beef, dhal or peas, and next 7 ingredients approximately 45 minutes, or until all liquid evaporates.
When all of the liquid has evaporated, allow mixture to cool slightly.
Add liquid egg substitute.
Then grind the meat mixture to a fine paste.
This can be done in a blender or food processor, the liquid egg substitute providing the moisture.
After the mixture has been made into paste, add the chopped onion, coriander leaves and chillies.
Line a cookie sheet with aluminum foil, or spray with noncaloric spray to prevent sticking.
Measure 1/4-cup portions onto the cookie sheet and shape them into patties.
Bake in 350 degree oven for 25 to 30 minutes or until set.
Remove carefully from pan with spatula.
Use a grill on a hot summer day!

Answer 5

SHAMI KABAB RECIPE


Ingredients:


500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)



How to make shami kabab:
Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
Grind meat into a fine paste.
Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
Mix both the pastes well.
Now mix well beaten eggs and prepare a uniform dough.
Add finely chopped green chillies and onion to dough and mix well.
Shape the dough into small round flattened balls or kababs.
Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

Answer 6

Tawa Shami Kebab

Ingredients :
250 gms lamb, minced
100 gms dal chana (soaked in water)
1½ tbsp oil
khada masala
1 bay leaf
1 stick cinnamon
5 Big cardamom
5-6 small cardamom
10-12 cloves
10-12 black peppercorn (roughly crushed)
5 red chilli, whole
15 garlic cloves
20 gms ginger sliced
20 gms brown onion
2 tsp saffron dissolved
¼ tsp elachi powder
kewara few drops
2 tsp chopped coriander
¼ egg (beaten)
15 gms khoya, grated
2 lemons wedge
oil to shallow fry
700 ml water

Method :
In a pan/cooker, heat 1½ tbsp oil and add khada masala, when it crackles add ginger, garlic, saute for a minute.
Add soaked dal, minced lamb, brown onion, black pepper, red chilli whole, water.
Bring to boil and simmer, keep it covered until the dal is mashed (add more water if required).
When completely dry, remove from fire.
Take bay leaf and a big cardamom. Minced the mixture and add saffron, elaichi powder, kewara, coriander, egg and khoya.
Mix nicely and make small patties.
Shallow fry these patties on tawa and serve with mint chutney & lemon wedge.

Answer 7

ok....... go to a local indian or pakistani shop, and ak for Shan masala, and some meat. once u get to the masala look thru the boxes for a shami kabob one. when u get home, to prepare it, u need lemon juice, chili powder, blended ginger, and sum other simple stuff(u gotta look it up, i've no clu). when u're done u shape it out with the help of a tiny bit of oil on ur hands. u freeze it a cupple hours (days if u wanna eat it later that week). then when you're ready u cook it on a skillet, again with some oil. or u fry it. i forgot............... :P

Answer 8

They are!!! I'm Pakistani. I'm not sure though were you can get the recipe. Ask the restaurant people.