I made my first edible shami kebabs last weekend, and they were so good that I decided to share the recipe here. However, they are not your ordinary shami kebabs. They are keto friendly, as I did not use any lentils (which are usually a mandatory ingredient).
This batch made 12 kebabs. I don’t use instant pot or pressure cooker, so this baby took its sweet time. You can use the same recipe and adjust the time according to your
- 500g beef (goulash)
- 1 tbsp ginger garlic paste
- 1 tbsp coriander powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp salt
- 2 cups coriander
- 1/2 cup mint
- 2 green chilies (optional)
- 1 small onion
- 3 eggs
- Oil for shallow frying
- In a pot, add meat, ginger garlic paste, all the spices (coriander, chilli, cumin, garam masala, salt) and 1/2 cup water.
- Turn up the heat at medium high (6 for electric stoves), and mix everything together. Cook until meat turns brown and water starts bubbling.
- Turn down the flame (2 for electric stoves), and let it cook. It took me 3 hours to get the required tenderness. Check every hour to make sure there is just enough water to keep the meat from sticking to thr bottom. I added about half a glass two more times. Do not add all the water at the same time.
- To know if the meat is done, press on it and it should fall apart.
- Allow it to cool.
- Add coriander, mint, onion (cut in 8-10 pieces) and green chillies to meat and mix.
- Add half of the mixture in a grinder and pulse until it becomes as fine as possible. There aren’t any lentils in the mixture, so it won’t become as smooth as a paste. But don’t worry about it. Just grind it as finely as possible.
- Once all the mixture is done, add 2 eggs to the it and mix thoroughly. They will act as your binding agent.
- Place a baking sheet on a tray, and start making kebabs. There are no extra points for perfect roundness here. Take some, roll it into a ball, flatten to make kebab and place it on the sheet. This mixture should give you 12 normal sized kebabs.
- When done, place another baking sheet on top and place the tray in a freezer overnight.
- The next day, take out the tray and transfer frozen kebabs to a ziploc bag. You can even cut the same baking sheet into 4 vertical pieces, and place them between kebabs so that they don’t stick to each other. Completely optional.
- To fry, heat up oil in a pan. Beat an egg in a bowl and coat the kebab thoroughly. Once the oil is hot, add kebabs. Keep the heat to medium (6 for electric stoves), so that the kebabs have enough time to warm thoroughly. Fry each side for about 5 minutes.
- Plate up and enjoy.