Grind all ingredients together in the food processor, adding just enough water to make a pesto-like sauce. It’s a lot easier to cook shami kebabs in a pan on the hob … Save my name, email, and website in this browser for the next time I comment. 23.6 g Adding some butter to the chutney gives it a smoothness and also helps preserve it. Lamb Kabab Recipe (Shammi Kabab): The mixture is elevated with warmth of spices like cinnamon, cardamom and cloves, stuffed with onion and coriander, rolled into thickish patties, dipped in egg and fried in ghee (clarified butter) to create a meal that is exquisite, both on your dish and to your palette. The kebabs need some kind of binder to hold them together while cooking hence I’m adding cornstarch but you can add regular flour or even breadcrumbs. The mixture is elevated with warmth of spices like cinnamon, cardamom and cloves, stuffed with onion and coriander, rolled into thickish patties, dipped in egg and fried in ghee (clarified butter) to create a meal that is exquisite, both on your dish and to your palette. Cook on medium heat till all the water evaporates. Rasa Malaysia © 2002–2020 Bee Interactive Corp, Red Onion - half a medium sized one, diced small, Fresh mint leaves - a scant handful of leaves, chopped fine, Fresh coriander leaves - a scant handful torn from a bunch, chopped fine, Green cardamoms, little black seeds shelled from their outer green pods, Red chilli powder, this is pure chilli powder made from grinding dry chillies, Water to attain a thickish sauce like consistency. Hi, I made these for some guests today, I didn’t boil the lamb mince , I boiled the bengal gram with cinnamon stick, cardamom and cloves then when that was cooked, I blended in a food processor the rest of the spices and raw lamb made and filled my patties fried them in ghee and topped them with a small omelette with a small teaspoon of the mint onion and coriander mix in the omelette, they went down a storm, I would definitely say raw mixture was easier to handle .. Fry till golden then turn over to do the same to the other side. Heat a large pan and add all the ingredients listed for the patties. They are sometimes folded in roti wraps to create what we call kathi rolls, but mostly enjoyed on their own. Just cook the mixture and store it in the freezer bag for up to 2 months. Make them once and you would be wanting more of it. DIRECTIONS. Serve in a … Now add the roasted spices and all the remaining spices. Please give your warmest welcome to Cheeky Chilli and do pay her blog a visit. Add egg, cornflour to the ground mixture and mix evenly. I grew from strength to strength with lamb botis and mutton seekh. Even though I grew up eating lots of Indian food—my late parents were huge Indian food fans, especially Malaysian-Indian food—I suck at making Indian food. Add the chana dhal, garlic and ginger paste, dried chillies, onion and mixed Get every recipe from The Curry Guy by Dan Toombs I like Indian cuisine, but I could hardly tell the difference between fennel and cumin seeds without a magnifying glass, let alone cooking an authentic dish! Different regions of India spawned several variations, incorporating spices and techniques to give us the variety we see today. For very soft and melt in mouth Shami kabab then reduce beef to 300 gram and increase ½ cup … And then there is the king, the gracious, rich yet gentle monarch, the shammi kabab. Some slivered red onion, diced cucumber, discs of tomato and wedges or discs of lemon or lime. There is the coy nargisi Kabab and the cheeky hara-bhara kabab. Then there are the kababs that are a meal in themselves, stuffed and delicious treats that require no accompaniment other than a few squeezes of lemon, some chutney and maybe some slivered onions and/or tomatoes. Mughlai Lamb Kebab: made of minced lamb, lentil, spices, and lightly sauteed in a mix of oil and ghee. - Take the pan off the heat, then add the ginger, garlic, red chilli powder, garam masala, peppercorns and coriander and cumin powder. Required fields are marked *. - In a bowl, beat the egg with a pinch of salt. In a large pressure cooker, add lamb, onion, ginger, garlic, peas(dal), chilies, and water. And one of the gem recipes from the World famous Mughlai cuisine. You can find ghee, Bengal gram and garam masala at your local Indian store. Since they are a labor of love and I usually donot make them very often, hence I like to freeze some of the kebabs for later use. Close the lid and pressure cook on high till 4 whistles and turn off the heat. Welcome! (This was tikka as a kabab, simply unadorned & roasted meat, without any of the gravy that makes it chicken tikka masala), I was hooked from the first bite and have never looked back. Are potatoes my favourite vegetable? How wonderful it must be to be surrounded by so many different kebab variants. Succulent, spicy, melt in your mouth ‘Shahi Kebab’. Kababs were the way I first ate any meat as a child. Not because that’s how my mom wanted it, but because up to that point I had steadfastly refused to eat meat. At first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked. I’ve definitely modified the recipe by reducing the spice level (feel free to increase or decrease as per taste). ** (If using a Pot, please boil all the mentioned Ingredients together, till the water is almost absorbed and a mix is formed). The ghee will, however, add to the singular flavour of this kabab. Keep aside. Lamb shami kebabs recipe by Dan Toombs - Place the lamb in a large saucepan, add water to cover and bring to the boil, skimming off the foam that rises to the top. Thanks gorgeous receipe though .. Let cool a bit, remove the whole spices if you like, and then add the breadcrumbs, ground coriander and cumin and egg white. In a small bowl, mix oil and ghee together to form an even consistency. (Or something else to which the answer is a more obvious YES!) Total Carbohydrate The result is a smooth, soft, melt-in-the-mouth pattie. Then you can find a variety of other kebabs like Shami/galauti/kakori/sheekh / pasanda and many more. Now, if you don’t eat lamb, you can *substitute it with chicken or turkey too. Another great recipe Molly. Wow! Thank you. Filed Under: Indian Recipes, Recipes Tagged With: Lamb, If you replace channa dhall by using gram flour do you add the gram flour after boilng or during boiling the meat and other ingrediants. At first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked. In a pan, roast cumin, peppers, black cardamon, cloves for a minute. Place 4-5 kebabs and lightly saute till they are crispy brown on both sides. Transfer the cooked kebabs to a plate and serve along with some freshly chopped onions and lemons. It will stay a good week in your refrigerator and can be used to accompany a whole host of things. https://www.allrecipes.com/recipe/33252/indian-style-sheekh-kabab Succulent, spicy, melt in your mouth 'Shahi Kebab'. I just tried this recipe…. So, when I found Cheeky Chilli, I knew I had to invite Sharmila to guest post an Indian recipe here. This Mughlai Lamb Kebab recipe is also known as ‘Mughlai Lamb Shami Kabob’ is inspired by my recent visit to Lucknow, which apart from being the land of nawabs can also be called the ‘Kebab City’.. Every street has some form or the other of kebab corner/shop. I can go on about these kebabs for hours as they are our absolute favorite and we usually have them with: This time we actually served them with some fresh purple cabbage salad along with chilled beer and they were all gone within a few minutes. These are, I think, the royalty of the kabab kingdom. When you are ready to use use the frozen kebabs, simply thaw them overnight in the fridge or for at least 4-5 hrs at room temperature. Can't spell Rasa Malaysia? And here she is, sharing with us her fabulous lamb shammi kabab recipe, step-by-step photos, plus her beautiful writing! The onion mixture melds into the kabab to impart its flavours to the whole. If Shami kabab mixture is hard and dry, add extra mashed potato or/and 1 egg for softer kabab. or this site may be reproduced without prior written permission. There I was dreading the inevitable demise of yet another weekend when I received an unexpected message. We took thick sourdough slices, applied a dollop of chutney to one slice, mayo to the other, placed a kabab in between with some of the leftover onion stuffing on top and made awesome sandwiches out of the leftover kababs the next day. These look so good and I bet they taste amazing too, very stylish:-). Oh my! I love kebabs of all sorts…this recipes sounds fantastic!!! It’s like an endless galore of food-food and more food when you are in Lucknow and their cuisine is also called ‘Awadhi’ which has a heavy Mughlai influence. Rasa Malaysia contains affiliate links and sponsored posts. - In a skillet, heat 1 tbsp of canola oil and add the soaked chana dal to the minced/ground meat, along with the cardamoms, cinnamon, cloves. And one of the gem recipes from the World famous Mughlai cuisine. These kebabs are made exceptionally silken and smooth by being made fine in a blender, and then kneaded in a dough-like fashion. The kababs look quite similar to large meatballs (which they sort of are) but they have a very different bite to them.