These are delicious succulent kabobs make an ideal evening snack.Served with mint chutney.....
About Shikampuri / Shami Kabab:
Shami kebab (Persian: شامی کباب, Urdu: شامی کباب, Hindi: शामी कबाब), or shami tikka (Urdu: شامی تکہ, Hindi: शामी टिक्का), is a popularAfghan and Indian variety of kebab, also found in Pakistani cuisine. A variation of Shami kebab is found in Bangladeshi cuisine. They are also popular in Afghanistan and Azerbaijan. It is composed of a small patty of minced meat, (usually beef in Afghanistan, or mutton in India, but occasionally lamb or mutton), with ground chickpeas, egg to hold it together, and spices.
Shami kebabs are an extremely popular snack throughout Iran and in India, particularly the state of Uttar Pradesh (Awadh). They are often garnished with lemon juice and/or sliced raw onions, and may be eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma on Muslim Eid Days.
Shami kebab literally means Syrian kebab (Sham) in Arabic. Some are of the opinion that these kebabs were introduced to South Asia during the Mughal era by Muslim emigrants from the Middle East. They had employed cooks from all over the Muslim world to serve in the royal kitchens. Some of the cooks were from Syria as well. The Sham refers to either Syria specifically or the Levant in general, and these kebabs literally means Syrian kebabs or Levantine kebabs in Arabic.
The BBC cites a story that the Shami kebab was invented "by a highly skilled chef for a toothless Nawab of Lucknow". The nawab was supposedly so fat that he could not ride a horse, and he had lost all his teeth, thus could only eat a kebab made of mincemeat.
Shami kababs are boiled or sauteed meat and chick pea lentils (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves bayleaf), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped coriander and mint leaves may be added in preparing kebab. Garam masala powder (ground spices) may be used in place of whole hot spices.
Shami kebabs may be served with ketchup, hot sauce, chilli garlic sauce, raita (an Indian dip made of yoghurt, vegetables and some spices) or chutney. Before serving it is also common to dip the kebabs in a beaten egg mixture and double fry the kebabs.Also it is eaten popularly in Hyderabad with normal rice and/or Chapati.
Shikampuri / Shami Kabab:This is a Kebab made of minced meat and Chana Dal....with stuffing of malai in the center.
If this kabob is made with stuffing inside it ,then its called shikampuri kabab.
If this kabob is made without stuffing then its called shami kabab.
Minced Meat(Mutton/Beef/Chicken/Lamb) - 1 lb / 1/2 kg
Chana Dal (Split Gram)- 1/3 cup
Dry Red Chillies - 10 nos
Ginger Garlic Paste - 1 tsp each
Cloves - 3
Cardamom - 3
Cinnamon - 1 inch
Pepper - 4
Cumin Pd - 1 tsp
Kashmiri Red Chilly Pd - 1 tsp
Garam Masala Pd- 1 tsp
Finely chopped Coriander leaves,Mint Leaves,Green Chillies - 2 tbsp each
Hung Curd/Yogurt - 1/4 cup (Hung curd - hang yogurt in muslin cloth or cheesecloth for 1 hr till all water drains out and u get a thick curd)
Very finely chopped Onions,Coriander leaves,Green Chillies - 3 tbsp each
Salt - < 1/4 tsp
- Mix all these and form a paste like consistency as shown in photo
Method For making Kabobs:
Take a Pan and add washed Chana Dal and add water till it covers dal and add all ingredients except meat and powders....cover and cook till chana dal is tender but not mushy...(when u press channa dhal it should break )....
You can add 1/2 cup water every time when water evaporates till chana dal is cooked to above mentioned consistency....then wait till water dries up and add meat and saute well till meat is cooked(as it is minced meat it will cook faster)...Once meat is cooked add all the powder ingredients and cook well....now the mixture should be dry with no water....once its cooled grind them all and it should be dry like shown in the first photo....
Then add finely chopped coriander leaves,mint leaves,green chillies and mix well....
Then make them into roundels by placing the stuffing in the center then flatten it into patties and shallow fry it in the oil till outside is crispy....
If you have difficulty in joining kabobs or if they break ,keep it in fridge for few hours or mic some besan/Gram flour into the mixture
Shikampuri kabobs are sometimes stuffed with malai or sometimes with chopped ginger,green chillies or even mashed boiled eggs...