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| Shami kebab | https://ourcuisines.com Almost every Pakistani family makes beef shami kebab on Bakra Eid and a few families keep endless supplies of frozen Shami kebab to serve the unexpected guest, and for teatime snacks. Shami Kebabs are wonderful to eat in sandwiches, wraps or paratha rolls, alongside rice, even on their own with your favourite sauce and a fork. My favourite way is in a Shami Anda Bun Kebab, which is basically a Shami Kebab burger with chutneys, salad and an omelette.
Check out the Beef Shami Kabab Recipe in Urdu. Learn how to make best Beef Shami Kabab Recipe! |
Delicious Beef Shami Kebab Recipe
--------------------Ingredients
- Beef boneless boti ---- ½ kg (without fats)
- Water ---- 4 cups
- Chanay ki daal (Split Bengal gram) ---- washed 250 gms
- Pyaz (Onion) ---- 1 medium
- Sabut lal mirch (button red chilies) ---- 8-10
- Dar chini (Cinnamon stick) ---- 2 big
- Badi elaichi (Black cardamom) ---- 3
- Namak (Salt) ---- 2 tsp or to taste
- Haldee powder (Turmeric powder) ---- 1 tsp
- Kali mirch sabut (Black pepper corns) ---- 8-10
- Adrak lehsan paste (Ginger garlic paste) ---- 2 Tbsp
- Dhania (Coriander seeds) ---- 1 Tbsp
- Zeera (Cumin seeds) ---- 1 Tbsp
- Hari mirch (Green chilies) ---- Tbsp 4-5
- Podina (Mint) ---- ½ cup
- Hara dhania (Green coriander) ---- ½ cup
- Anday (Eggs) ---- 2
- Oil for frying ----- as needed
Method
- In a cooker, add water, beef mince, split bengal gram, onion, button red chilies, cinnamon stick, black cardamom, salt, turmeric powder, black pepper corns, ginger garlic paste, coriander seeds and cumin seeds.
- Bring it to boil. Cover and cook for 30-35 mins on low flame.
- If using pressure cooker, cover and cook for 10 minute. Cook until water dries and let it cool.
- In chopper, add green chilies, mint and green coriander, grind to make a coarse paste.
- Add mince mixture and eggs, now grind the ingredients very well in a food processor.
- After grinding the stuff, make kabab/patties from the batter with your hands. (apply some oil if the batter is sticky)
- Heat oil in a frying pan and fry the kabab/patties till golden brown from both sides.
Shami kababs are ready! 😋😋😋 Serve with ketchup or Imli ki Chutni
Check more Beef Recipes:
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| Shami kebab | https://ourcuisines.com |
Important Tips
- Use no-fat meat.
- Lentil has to be washed only (Don’t soak it)
- After meat is tender and lentil is soft and there is still water, dry it on high flame.
- Lentil should not become mushy.
Recipe by Chef Sam
2 Comments
Fantastic recipe
ReplyDeleteThank you :)
DeleteThank you so much for your valuable comment!