Shami Kabaab | How to make Shami Kabaab

By Mona Rashid  |  20th Sep 2016  |  
4.7 from 3 reviews Rate It!
  • Shami Kabaab, How to make Shami Kabaab
Shami Kabaabby Mona Rashid
  • Prep Time

    2

    Hours
  • Cook Time

    10

    mins
  • Serves

    10

    People

29

3

About Shami Kabaab Recipe

Fried meat.

Shami Kabaab, a deliciously finger licking recipe to treat your family and friends. This recipe of Shami Kabaab by Mona Rashid will definitely help you in its preparation. The Shami Kabaab can be prepared within 120 minutes. The time taken for cooking Shami Kabaab is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Shami Kabaab step by step. The detailed explanation makes Shami Kabaab so simple and easy that even beginners can try it out. The recipe for Shami Kabaab can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Shami Kabaab from BetterButter.

Shami Kabaab

Ingredients to make Shami Kabaab

  • For paste Mutton keema 1 kg
  • chana dal 1. 1/2 small katori
  • garlic 10 to 12 cloves
  • ginger 2 piece of 2inches
  • green chilly 8 to 10
  • mint 15 to 20 leaves
  • Kali mirch 12 to 15
  • Badi ilaychi 5 to 6
  • Kalmi 2 to 3 piece of 1 inch
  • Dry red chilly 8 to 10
  • Coriender powder 1 tbs
  • coconut 3 inces 2 piece
  • Khaskhas 10 gram
  • salt to taste
  • haldi powder 1/2 tbs spoon
  • Gram msala powder 1/ 2 tbs spoon
  • For fry
  • oil 3 cups
  • Roasted chana dal powder 1 katori
  • egg white 1
  • onion 1 midium
  • green chilly 3to 4
  • Green coriender 1 katori
  • Limon 5 to 6 as taste
  • mint leaves 10 to 15
  • red chilly powder 1
  • salt to taste
  • Gram msala powder 1 /2 tbs

How to make Shami Kabaab

  1. Wash the keema and transfer it to a big pressure cooker.
  2. Add the whole ingredients for paste and 1 cup of water. Mix it and close the pressure cooker. Cook it for 10 minutes on a high flame and 15 minutes on a low flame. Open the lid and let it cool at room temperature.
  3. Grind the whole ingredients and make a fine paste.
  4. Add the roasted dal, chopped onion, green chilli, coriander, mint and add the paste.
  5. Add the red chilli powder, garam masala powder and salt to taste.
  6. Add the egg white and lemon juice as required.
  7. Mix the paste very well and make the tikki and keep in the refrigerator.
  8. Before serving, put the oil in a wok and heat it. Fry the tikkis and serve hot.

My Tip:

Use mint and lemon as your taste. This is my first recipe so please sorry for any mistake

Reviews for Shami Kabaab (3)

Sukhmani Bedi2 years ago

nice recipe!
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Karthik Km2 years ago

Reply

Mona Rashid2 years ago

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