Shami Kebab

           Shami has been my all time favorite. These are made every year a day before Bakreid without fail along with Shikampur another type of kebab (I intend to put up it's recipe soon, too) and also made now and then whenever there is a craving for it.

           Shami is made from minced meat and Moong dal. You can also use chana dal. You can also add cinnamon stick a few cardamoms and cloves while grinding or simply skip it just like we did.

             These Shamis taste best when served with steamed rice Hyderabadi Khatti Dal  and onion salad.

Ingredients:

1. Minced meat - 300gms
2. Moong dal - 100gms
3. Coriander leaves - 1/2 bunch
4. Mint leaves - 1/2 bunch
5. Green Chilies - 5 to 6nos
6. Ginger garlic paste - 1tbsp
7. Red chili powder - 1tsp
8. Turmeric powder - 1/2tsp
9. Salt - to taste
10. Oil - to grease hand
11. Water - 1cup

 Method:

• Wash minced meat with water and allow the water to drain completely. Keep aside.
• Wash the dal and keep aside.
• In a pressure cooker add all the ingredients except oil.
• Cook till the water evaporates or for about two whistles.
• Remove to a plate and let it cool down.

 

•  Once cooled, grind to a fine paste.

 

• Grease your palm with oil.
• Take a small amount of mixture and make diamond shaped shami.

• Heat a pan on medium flame.
• Arrange the shamis on the pan and drizzle oil sideways.
• Flip the shamis when brown and let it cook on other side too.
• When brown on both sides remove to a plate and serve hot.

 
Remember to cover the shami mixture after removing from the pressure cooker lest the mixture will turn too dry and the shamis will get a patchy look.

 Also try Beans and minced meat curry, Kheema cutlet, Dum ke Tamaate, Kheema baingan masala and Kheema Seviyan Biryani from My Mom's Kitchen.

Hope you like it 😃 and if you do, let us know by mentioning it below in the comments section.

Happy Cooking!