and I’m cooking them with a mix of oil and ghee…..although, you can make them entirely in ghee. Save my name, email, and website in this browser for the next time I comment. The whole spices get ground in together with the meat to integrally spice it through.You can use canola oil or unsalted butter to fry the kababs if you don’t have clarified butter. Similarly, saute all the kebabs to a crispy slightly reddish-brown texture. How wonderful it must be to be surrounded by so many different kebab variants. Make them once and you would be wanting more of it. Shape the patties into balls and flatten. It’s a lot easier to cook shami kebabs in a pan on the hob … Transfer the cooked kebabs to a plate and serve along with some freshly chopped onions and lemons. * Percent Daily Values are based on a 2000 calorie diet. These look so good and I bet they taste amazing too, very stylish:-). I like Indian cuisine, but I could hardly tell the difference between fennel and cumin seeds without a magnifying glass, let alone cooking an authentic dish! No part of the content (digital photographs, recipes, articles, etc.) In a large pressure cooker, add lamb, onion, ginger, garlic, peas(dal), chilies, and water. Then there are the kababs that are a meal in themselves, stuffed and delicious treats that require no accompaniment other than a few squeezes of lemon, some chutney and maybe some slivered onions and/or tomatoes. it turned out wonderful! - In a bowl, beat the egg with a pinch of salt. In a unusual twist, the ground meat is mixed with Bengal gram or chana dal, (a lentil that is almost chickpea-like but much smaller and split) which gives it a subtle earthiness and a melting texture. And here she is, sharing with us her fabulous lamb shammi kabab recipe, step-by-step photos, plus her beautiful writing! The most famous being ‘Tunde ke Kebab… We took thick sourdough slices, applied a dollop of chutney to one slice, mayo to the other, placed a kabab in between with some of the leftover onion stuffing on top and made awesome sandwiches out of the leftover kababs the next day. My hubby is a big Persian kabob lover so I am almost certain he would adore these divine kebabs. It was Bee of the amazing Rasa Malaysia asking if I’d like to write a guest post for her wonderful blog. There I was dreading the inevitable demise of yet another weekend when I received an unexpected message. I’ve made those versions and they taste equally delicious. - Prepare the stuffing by mixing together the onion, mint and coriander leaves and lemon juice. 7 %. Succulent, spicy, melt in your mouth ‘Shahi Kebab’. Season with salt. At first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked. Kababs originated among the Persians and Arabs and were probably introduced to India during various conquests that are part of India’s history. A kabab in the Indian context could be any of a wide range of bite-size pieces that are mostly eaten as appetisers, wonderful spice-filled precursors to the gastronomical delights to follow. Then, increase heat and let the meat dehydrate till totally dry and crumbly - you want to remove as much moisture as possible, while at the same time taking care to stir so that the lamb does not burn. And one of the gem recipes from the World famous Mughlai cuisine. Place 4-5 kebabs and lightly saute till they are crispy brown on both sides. Shammi kababs are made of ground meat, usually mutton or lamb. Not because that’s how my mom wanted it, but because up to that point I had steadfastly refused to eat meat. The procedure of forming the kababs can be seen in the photographs. Just cook the mixture and store it in the freezer bag for up to 2 months. What an honour! I’m Mark, So happy that you liked the recipe and enjoy reading more of them on my blog . I grew from strength to strength with lamb botis and mutton seekh. Then you can find a variety of other kebabs like Shami/galauti/kakori/sheekh / pasanda and many more. Knead mixture for at least 5-7 minutes, as if you were working a dough - the more you do this the softer the patty will be. They were assimilated with the indigenous aplomb that all foreign influences always are in India and refined to create our own unique take on them. And then there is the king, the gracious, rich yet gentle monarch, the shammi kabab. Hi, I made these for some guests today, I didn’t boil the lamb mince , I boiled the bengal gram with cinnamon stick, cardamom and cloves then when that was cooked, I blended in a food processor the rest of the spices and raw lamb made and filled my patties fried them in ghee and topped them with a small omelette with a small teaspoon of the mint onion and coriander mix in the omelette, they went down a storm, I would definitely say raw mixture was easier to handle .. At first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked. Lamb shami kebabs recipe by Dan Toombs - Place the lamb in a large saucepan, add water to cover and bring to the boil, skimming off the foam that rises to the top. - Put the mixture into a food processor and grind it to a fine paste to incorporate the additions through. Then Subscribe to our FREE WEEKLY Newsletter for Recipes, Tricks & Much More... © (Molly Kumar) and (Easy Cooking with Molly ~ 2012 - 2020), Basic Measurement Chart (Conversion for Cooking & Baking), 12 Quick Indian Dessert Recipes | Easy Indian Sweets for Dinner Parties, 11 Favorite Indian Snack Recipes (Quick and Easy) #diwalisnacks, Indian Lamb Curry Puffs (Spicy Lamb Hand Pies) Air Fryer Details, Indian Lamb Biryani – How to Make Lamb Biryani Recipe, Vegetable Kabab: Vegan – Glutenfree (Fried, Baked, Air Fryer), Indian Chicken Shami Kebab Recipe – Indian Kebab, 1 Cup Split Yellow Peas - soaked for 10 minutes. This Mughlai Lamb Kebab recipe is also known as ‘Mughlai Lamb Shami Kabob’ is inspired by my recent visit to Lucknow, which apart from being the land of nawabs can also be called the ‘Kebab City’.. Every street has some form or the other of kebab corner/shop. Kababs were the way I first ate any meat as a child. The smoky flavours and spicy one-bite poppers were what convinced me to try my first chicken tikka. Even though I grew up eating lots of Indian food—my late parents were huge Indian food fans, especially Malaysian-Indian food—I suck at making Indian food. Pat to flatten the top of the kababs, then dip each into the beaten egg and place into the ghee to shallow fry. These kebabs are made exceptionally silken and smooth by being made fine in a blender, and then kneaded in a dough-like fashion. Heat a nonstick pan and add 1 tbsp oil mix. Wow! Some may also like ketchup alongside the kababs. The origin of the name has various theories, my favourite being one that states that they were called so because they were quick to make for an evening snack, ‘sham’ meaning evening in Hindi. Try The kababs look quite similar to large meatballs (which they sort of are) but they have a very different bite to them. I love kebabs of all sorts…this recipes sounds fantastic!!! Add egg, cornflour to the ground mixture and mix evenly. or this site may be reproduced without prior written permission. Close the lid and pressure cook on high till 4 whistles and turn off the heat. Mughlai Lamb Kebab: made of minced lamb, lentil, spices, and lightly sauteed in a mix of oil and ghee. 23.6 g Notify me of followup comments via e-mail. Now add the roasted spices and all the remaining spices. Since they are a labor of love and I usually donot make them very often, hence I like to freeze some of the kebabs for later use. #easycookingwithmolly +  @easycookingwithmolly on Instagram –>, Connect with Me Here:  Facebook / Pinterest / Instagram, Mughlai Lamb Kebab: made of minced lamb, spices and lightly sauteed in a mix of oil and ghee. Roll into a ball then slightly flatten it. Keep aside. They are sometimes folded in roti wraps to create what we call kathi rolls, but mostly enjoyed on their own. If Shami kabab mixture is hard and dry, add extra mashed potato or/and 1 egg for softer kabab. And one of the gem recipes from the World famous Mughlai cuisine. Oh my! Squeeze some lemon over the kababs and serve along with the green chutney and slivered onions/cucumbers/tomatoes.