Shami Kebab Recipe | Mutton Shami Kebab | The Lahori Kitchen скачать в хорошем качестве

Shami Kebab Recipe | Mutton Shami Kebab | The Lahori Kitchen

Learn how to make mutton shami kebabs at home in this easy and simple recipe. This isn’t any old recipe mind you, its origins start in the streets of Karachi in the 1950’s. Nani ji was newly married and every so often a street food cart would park up outside her home selling shami kebabs. She plucked up the courage to ask him how they are made. He was invited home and cooked them from scratch. The one thing he overemphasised is that the main flavour and only spices you need are cumin and dried red chillies. Nowadays, there are many variations, but once you try this recipe you’ll realise why they are such a hit. A truly beloved recipe to Mum, written below. _____________________________________________ Ingredients (60 kebabs) To cook 2kg Boneless Mutton 500g chana daal 1 chopped onion 3 tbsp ginger paste 3 tbsp garlic paste 3 tbsp cumin seeds 10-12 hot dried red chillies 3 tsp salt 2 cinnamon sticks 4 black cardamoms (moti elaichi) For mixture 2 onions 1 bunch of coriander 1 small bunch of mint 3 green chillies 4 eggs (1 for frying) Method •Soak chana daal for 1-2hrs & wash thoroughly. •In a large pot add your “to cook” ingredients. •Cover & bring to boil on high heat. •Lower the heat, cover & simmer for 1-1 ½ hours until the meat is tender. (20mins in a pressure cooker) Stir occasionally. •Ensure excess water has been evaporated. •Cool the mixture & remove the whole spices •Blend cooled mixture in small batches into a smooth paste. You can add a splash of water if it seems dry. •Add finely chopped green chilies, onions, mint & coriander. •Add 3 eggs & combine. •Shape into small patties. One variation Mum likes is to use the coriander mixture as a filling in the centre of the kebab. •For freezing-place patties in a tray & separate layers with greaseproof paper or plastic food bags & freeze. Once frozen pack them into zip lock bags & freeze for upto 6 months. For frying: Whisk an egg in a shallow bowl. Heat oil in frying pan over medium heat. Add enough oil to coat the bottom of the pan but also reach half way up the shami kebab. (Same for frozen) •Dip patty in egg & fry 3-4 minutes on each side until golden. Flip once using a spatula. Serve with green chutney & sliced onions! #shamikebabs #muttonshamikebabs #thelahorikitchen ____________________________________________ BeatbyShahed    / djshahmoneybeatz​     / beatbyshahed​     / djshahmoneybeatz​     / imshahed​   ____________________________________________