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Street Style Shami Kabab Recipe
Shami Kababs, a beloved street food in South Asia, are not just delicious but also a culinary delight that blends rich flavors and aromatic spices. These tender, spiced patties are made from a mix of minced meat (commonly beef or mutton), lentils, and a plethora of spices. Often enjoyed as a snack or appetizer, shami kababs are best served with green chutney, onion rings, and lemon wedges.
Here’s how you can recreate this street-style delicacy right at home!
Ingredients
For the Kabab Mixture:
- 500 grams of minced beef or mutton
- 100 grams of split yellow lentils (moong dal) or chana dal
- 1 large onion, roughly chopped
- 4-5 green chilies (adjust based on spice preference)
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- Salt, to taste
- Fresh coriander leaves, chopped (for garnishing)
- Fresh mint leaves, chopped (for garnishing)
For Coating:
- 1-2 eggs (beaten)
- Breadcrumbs, as needed
- Oil, for frying
Instructions
1. Prepare the Lentils:
Start by soaking the split lentils in water for about 30 minutes. This helps them soften and cook faster.
2. Cook the Meat:
In a pressure cooker, add the minced meat, soaked lentils, chopped onion, green chilies, ginger, garlic, cumin, coriander seeds, turmeric powder, and salt. Add enough water to cover the ingredients. Cook until the meat is tender and the water has mostly evaporated (around 15-20 minutes).
3. Blend the Mixture:
Once the mixture has cooled down slightly, transfer it to a food processor. Blend into a fine paste, ensuring that the mixture is not too wet. You want a consistency that holds when shaped into patties.
4. Season and Chill:
Transfer the blended mixture to a bowl. Add garam masala, chopped coriander, and mint leaves. Mix well. Cover and refrigerate the mixture for at least an hour. Chilling helps in firming up the mixture, making it easier to shape into kababs.
5. Shape the Kababs:
After chilling, form the mixture into small, round patties or discs, about 1/2 inch thick.
6. Coat and Fry:
- Dip each patty into the beaten egg, allowing excess egg to drip off.
- Roll the patty in breadcrumbs to coat thoroughly.
- Heat oil in a frying pan over medium heat. Shallow fry the kababs until they are golden brown and crispy on both sides.
7. Serve:
Remove the kababs and place them on paper towels to absorb excess oil. Serve hot with green chutney, lemon wedges, and onion rings.
Tips for Perfect Shami Kababs
- Texture: Ensure the meat-lentil mix is not too wet. A drier mix helps create a crispier kabab.
- Oil Temperature: Fry on medium heat; too high can burn the exterior while leaving the inside undercooked.
- Variations: You can add spices like red chili powder or replace half of the meat with finely grated vegetables for a different twist.
Conclusion
Street-style Shami Kababs are a savory treat at home or on the go. Their rich flavor profile, crunchy exterior, and soft center make them irresistible. Whether enjoyed at a roadside stall or crafted in your kitchen, they offer a slice of culinary nostalgia that resonates with food lovers everywhere. Dive into this recipe, and savor every bite!
