Hello my dearest friends,
I know i have been absent since a long time and not been able to upload my new recipes :(
Life has become quite busy with one or the other thing,eating habbits have changed too :)
Things i make are either already here or i have no appropriate pictures to upload
I am sharing this post extra on the request of my dear sweet girls Sayra, Luisa and Naomi :)
It is an old recipe at least 7 years old.... and so are the pictures, not at all fancy ones,but tasty ones :)
There are two recipes, one from the Mincedmeat of Lamb/Beef, the other is with Chicken mince.
Hope you enjoy trying it :)
Here you go:
Mincedmeat Shaami Kabab
I have always heard it’s such a fuss when it comes to making shaamis. Either
they are too dry or they are too watery and soft. It all depends how you cook
the mixture from the start and what spices you take. How you dry it and what is
the correct ratio for it..
I love eating them but honestly I too had problems making them : ) My Mom the
wonderful Chef she was, made it so often, we used to have
them on Fridays with the Parathas, the special weekend brunch : )
I used to dry up till the end and in result had broken
patties :I so the tip Mom gave me always worked, yes we learn by doing and
making blunders, believe me no one is perfect from day one : )
Mom used to make small pieces of meat and boil that,
that’s the best, but now a days where we are already on a rocket working like
robots I think best is to have the meat minced and then cook :
)(laziness’
:D )
So let’s start; I use half beef half lamb because only
lamb meat is too dry, and only beef is too greasy, so half makes a good
combo.
Ok so the description is long but my best to explain
well,hope it works : )
Don't pay attention to the pic, its not that good as
the taste, but then the best i could manage while guests sitting around to
start and my foto shooting on:)
1 kg Minced meat (half/half) Beef and lamb
250gr Daal Channa (Yellow Lentil: Bengal Gram soaked
overnight)
1 big Onion
1 inch Piece of fresh ginger
2 pods of Garlic
1 tblsp ground black pepper
6-7 whole red chilies
1 tblsp Salt
1tsp Red chili flakes (more or less to taste)
1 tblsp crushed coriander
1 tsp white cumin seeds
1tsp Garam masala (level) ( A mix of all spices)
1 ½ bunch Fresh coriander
½ bunch Fresh peppermint
2 inch shredded fresh ginger
4/5 Green chilies
2 medium Eggs
4-5tbsp Lemon juice
(1-2 tbs yoghurt in case of emergency)
Tip: Never put cloves and cinnamon, as that affects
the exquisite smell of the shaami kababs!!! Cinnamon has a very ruling aroma!
*Soak the daal Channa over night
*next day, wash and drain and add all the spices to it
*along with the minced meat and let it cook with ¾
glass of water
*I don’t take much water as the mince leaves its own
too and there is where you have difficulty in stirring it dry!
* When the daal is done, cook on a high flame to dry
the rest water.
*Don’t dry each drop, there has to be some moisture to
bind it.
*If in case it gets too dried up, the patties will
break.
(So then my Mom’s tip, add yoghurt to it to make it
softer and then make patties and keep to rest before frying them. Insha’Allah
they are perfect.)
As the mixture is ready turn it over on a flat tray so
it can cool a bit and then grind it but take care NOT to grind it too much into
a paste form it should be a bit coarse!!!
Now chop the chilies, onion, green
masala(coriander/mint) and ginger, a bit coarse and mix it in, add the beaten
eggs, lemon juice and now sprinkle the garam masala and knead all together,(by
adding garam masala while cooking gives a dark color) remember the more the
green masala, the more tastier it will be!! I use lots of fresh ginger and mint
gives an Ahhhh so yummy taste : )
I sometimes also fill in the shammi with all the green
masala and ginger like the shikum pur instead of mixing it in, and that tastes
very good too, depends the way you like it.
Make flat patties; dip in a beaten egg white and shallow
fry. We exclude the egg yolk because that gives it an Omelet’s taste : ) You
will see the difference when you only use the egg white. I drizzle 2 drops of
milk so it gives them a nice gold color.
Chicken Shaami Kabaabs
(Courtesy Aisha Nadir, thank you sweet heart for
this yummy recipe)
I make the chicken shaami, but never added potatoes
to the mixture, so as my dear friend Aisha Nadir Shah, made them, I wanted to
try and see how they taste.
I must say they taste really nice, soft yet firm,
don’t break, because the potatoes starch holds it firm. I used chicken meat
instead of beef..Worth trying them!!!
1 kg meat beef
(I took chicken breast fillet instead of beef)
boneless...cut them in small cubes
2 tbl spoon ginger garlic paste
8-10green chilies
8-10 red chilies whole (round)
1 tsp garam masala powder
salt to taste
½ cup channa daal
1 big onion in big cubes
2 medium potatoes with skin
just wash the potatoes and cut them in big cubes
-put everything in a pot, cook till the meat is
done
-dry the water, while doing that check the salt and
add
more if needed
-let it cool
for garnishing:
½ bunch coriander finely chopped
½ bunch mint finely chopped
3-4 green chilies finely chopped (or to taste)
1 medium onion finely chopped
1 eggs
-grind the prepared meat in a food processor
-add all the chopped green masala, onion & egg.
-mix well.
-make small patties & shallow fry them on
medium heat.
