Shammi kabab

Shammi kabab

Shammi kabab or kebab was introduced to India by the mughals and later it becomes synonymous with the Awadhi cuisine. It is also known as Syrian kabab.

Ingredients:

# Minced meat (lamb): 600g
# Bengal gram (channa dal): 150gm
# Garlic cloves: 5-6
# Ginger (chopped): 1tsp
# Cumin seeds: 1tsp
# Cloves: 3-4
# Cinnamon: 1"stick
# Cardamom: 5-6
# Black peppercorns: 4-5
# Onions (finely chopped): 2tbsp
# Green chilies (finely chopped): 1tsp
# Coriander leaves (finely chopped): 1tsp
# Egg (whipped): 1
# Oil for shallow frying
# Salt to taste

Shammi kabab

Method to Prepare:

Soak the channa dal or Bengal gram for at least one hour.

Heat 1tbsp oil in pressure cooker and add cumin seeds, cloves, cardamoms, cinnamon and peppercorns. Stir fry for one or two minutes.

Now add the minced meat, ginger, garlic and Bengal gram along with little salt. Add 1-2 cup water and bring it to boil. Put the lid and pressure cook it up to 5-6 whistle or till the meat becomes tender.

Open the lid and cook it on high heat till all the water get absorbed. Remove from the heat and cool it off.

Blend the mixture in a blender to make it a smooth paste (do not add any water while blending).

Add the egg to the paste and mix well. Keep it for sometime in the refrigerator if it becomes sticky.

Take small portions and shape it into small flattened balls or kababs. Stuff it with the onions, green chilies and coriander leaves.

Shallow fry them till golden brown.

Serve the hot shammi kabab with mint chutney and lemon twists.