home-made shami kababs

[mongo_jones]

anyone have a simple recipe?

[Episure]

This is my version:

Shami ka baap

Cook in little water till dry:

1/2 kg Mutton keema

1 cup soaked chana dal

1 pc star anise/badian/chakriphool

1 tbsp garam masala

1 tbsp ginger paste

salt to taste

Cool, discard star anise and grind to a fine paste, then add:

1 cup finely chopped onion

1 tsp ajwain

1 tbsp chopped garlic

chopped green chillis

lots of chopped mint leaves

1 beaten egg

adjust the salt

Shape into balls the size of a golf ball, flatten and shallow fry till brown. If you have used lean meat this is where you can trade off by using Ghee.

The classic recipe calls for the kababs to be dipped in the egg and then fried. All this does is to soak up a lot of oil and is functionally redundant.

Edited November 10, 2003 by Episure (log)

[mongo_jones]

thanks a lot episure--i am going to sin and try making it with ground dark turkey meat. by the way, i am amused to see the effect bhasin has had on you: while you note your reservations about the classic egg step you nevertheless don't omit it from the recipe!

[Episure]

The egg is still there as a binder in addition to the chana dal but I've stopped it from sponging up the oil. As a matter of fact this way the kababs come out crisp ( like aloo tikki ) as the meat patty can take more heat than the egg covering. Green chilli, garlic and mint leaves lose their zing with heat so I've shifted them to the second stage - this is what they don't teach you in Catering school. Otherwise this is not straying too much from the mainstream.

I'm quite curious to know the outcome of a Turkey Shami kabab. That's a new one on me. Make sure you grind it into a fine paste otherwise it wil get burgered.

Bhasin is typical of my Punjabi friends, they live life king size and have hearts to match. Like a Texan.

[mongo_jones]

I'm quite curious to know the outcome of a Turkey Shami kabab. That's a new one on me. Make sure you grind it into a fine paste otherwise it wil get burgered. smile:

will report once the deed is done--won't be for a week or so (need to work through a lot of other stuff in the freezer first).

[v. gautam]

Dear Mongo,

Re shami kebab: much as Episure advises, but with some differences, including a herbal center:

Lean poultry/mutton

Soaked chana dal [vary dal and meat proportions in later expts to com up with your own preference]

Chopped onions

Ditto small amount fresh ginger

Bare Hint of garlic, a small clove?

Whole peppercorn ~5-6, a small piece cinnamon, cloves 1-3, green cardamom 1-3, cassia leaf; a little salt

Boil with scant water until dal just cooked through but still very firm, not a hint of mushiness, and just enough liquid left to facilitate processing to fine, silky texture but not tacky dough (=overprocessing) [remove cassia leaf but include whole spices]

Bind with beaten egg or fold in whipped egg whites ; mixture must be fairly soft but not too sticky

Prepare filling: a few tablespoons of finely minced red onion, thai chillies to taste, minced mint, pinch salt, moisten with lime juice

Make balls size of large lime; indent deeply with thumb and insert ¼-1/2 teaspoon of onion filling [depending on size of ball and your preference], pinch shut, roll in palm to seal seam, carefully flatten

Roll in flour, coating lightly, chill if you want, pan- fry if you prefer in scant film of oil in cast iron pan, making sure center is heated through

Serve with non-greasy parathas or oven-warmed pita, finely sliced red/white onions soaked in cold water and drained, torn lettuce tossed with lime juice, creamy whipped yoghurt

By varying filling [combinations of a-f, and beyond: kimchee???!!; be judicious, esp. about quantities] you could devise various navratan-type kebabs:

a) Cream cheese + sour cream/crème fraiche, whipped light

b) Minced scallions + mint

c) Fresh pomegranate

d) Fresh orange + grapefruit/pumelo segments carefully separated into small clumps of juice vesicles; fresh pineapple???

e) Lemon zest [grated rind]

f) Currants [dried Corinth grapes], chopped nuts, chopped dry fruit: apricot, apple, pear, soaked in orange+ lemon [or sour orange] juice.

Happy Thanksgiving to all friends at egullet.

[v. gautam]

mongo

sorry, wanted to clarify: minced fresh green thai chillies, to taste; for their aroma plus a zing; you may deseed some if you prefer, to retain aroma but reduce piquancy