Shami Kabab Recipe By Chef Fauzia

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asma from Karachi
Ingredients
  1. 1 kilogram Beef
  2. 1 cup Gram Lentils
  3. ½ tsp. Cumin Seeds (Sufaid Zeera)
  4. 10 Red Chilli Pods (Saabut Lal Mirch)
  5. 4 Black Cardamoms (Bari Kaali Ilaichi)
  6. 12 Black Peppercorns (Kaali Mirch)
  7. 12 cloves of Garlic (Lehsan)
  8. 1" piece of Cinnamon Stick (Dal Cheeni)
  9. 1 small piece of Ginger Root (Adrak)
  10. ½ tsp. Coriander Seeds (Saabut Dhania)
  11. 1 tbsp. Plain Yogurt
  12. 1 Egg (beaten)
  13. Salt (to taste)
  14. Dalda Oil or any Cooking Oil (as needed - for frying)
  15. For Filling:
  16. 1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
  17. 1 small piece of Ginger Root (Adrak) (finely chopped)
  18. 1 bunch of Fresh Mint (Podina) (finely chopped)
  19. 1 large Onion (finely chopped)
Method
  • Pour 5 cups of water in a pan, add beef, washed lentils, all of the dry spices, plain yogurt, ginger, and garlic. Boil mixture on medium heat until the meat becomes tender. Remove from heat. Let it cool.
  • Meanwhile prepare the stuffing. Mix all of the chopped ingredients, onion, ginger, coriander leaves, and mint leaves together.
  • Grind beef mixture in a food processor. Pour in the beaten egg and knead well.
  • Break off 1 tablespoon of the mince paste, wet your palm and place it in the center of your palm. Shape it into a smooth ball. Indent the center with your thumb and press a little of the stuffing mixture into this. Fold the sides over carefully and reshape into a smooth half flat round shape.
  • Repeat this with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3 to 4 kababs at a time and fry on low heat to a crisp golden color on both sides.
Reviews & Discussions

fauzia's Pakistani recipes are very good, I have tried her recipes Pakistani and Hindustani Recipes both. Why don't you print you booklet?

  • Hadia, Karachi
  • Tue 20 May, 2014