Shami kebab

Lucknow’s famous Shami Kebab is also called Shahi Kebab, it is made especially on Eid and feasts, it is a Mughlai dish, it is a special dish for people who are fond of non-veg.

Let’s see the recipe for making Shami Kebab.

First of all, put meat, gram dal (soaked one hour before), salt, whole red chillies, cloves, cumin seeds, roasted gram, one potato, one medium sized garlic in the cooker and put all these and after applying a whistle for 5 minutes Simmer for 7 minutes on low flame.

After turning off the flame, open the cooker and see if there is water, then burn the water while stirring it on full flame. When all the water is over, it starts to feel light in the bottom, then turn off the gas, grind it when it cools down.

In the ground paste, finely chopped green chilies (thick ones), finely chopped green coriander, finely chopped onions, mix them all well.

If the paste becomes thin or Shami Kebab is not cooked properly, then add a little bread cream, it will make the paste thick. Take some oil in a bowl and apply it on the palm and make Shami Kebab by taking a little paste and giving it a round shape.

Shami Kebabs can also be frozen at this stage, make Shami Kebabs and keep them in a tray or a big plate in Frozen for 2 to 3 hours, then take them out one by one from the tray or plate and put them in a zip lock bag or airtight container. Keep it in whenever your heart wants, take it out before 2 to 3 hours, when it melts, put some oil in a nonstick pan or pan and fry it.

You will feel like you have made fresh Shami Kebabs, you will not feel like you have frozen them.

Shami Kebab Ingredients-

• Meat 500 grams
• Gram lentils 50 grams
• Whole red chilies 4 to 5
• One potato (small size)
• One onion (small size)
• Roasted gram 2 tbsp
• salt as per taste
• cumin half teaspoon cloves 6 to 7
• Lasan 8 to 10 Kaliya

To mix into paste-

•  finely chopped onion 2
• green coriander
• Green chilies (thick size) 2 to 3
• Oil                                                                                                                                                                     

conclusions-

You can freeze this Shami Kebab recipe very easily by making it in large quantities, you can fry it whenever you want.

More Recipes : Dal Makhni

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