Aye Hai! Shami Kebab, Dil Se! (Shami Kebab, From the Heart!)

Aye Hai! Shami Kebab, Dil Se! (Shami Kebab, From the Heart!)

Namaste, Salaam, and Sat Sri Akal, my foodie friends! Chef Curry Do’pyaza here, ready to share another gem from my kitchen to yours. Today, we’re diving deep into the world of Shami Kebab – those melt-in-your-mouth patties that are as comforting as a warm hug on a chilly evening.

Shami Kebabs are more than just food; they are an emotion! They are synonymous with celebration, joy, and togetherness.

Occasions for Celebration:

Shami Kebabs are the star of the show during Eid celebrations, gracing iftar tables with their savory goodness. They are also a must-have during weddings, family gatherings, and festive occasions like Diwali and Holi, adding a touch of royalty to the feast. You’ll find them simmering away in kitchens across the country, especially during the cooler months, as their warmth and richness are perfect for warding off the winter chill.

A Glimpse into History:

Legend has it that Shami Kebab originated in the royal kitchens of the Mughal Empire. A cook, tasked with creating a dish fit for a toothless Nawab (king), crafted these tender kebabs that required minimal chewing. “Shami” refers to the land of Syria (Bilad-ash-Sham), suggesting a possible origin or influence from that region. Regardless of its exact roots, Shami Kebab has become a beloved part of Indian culinary heritage.

Let’s Get Cooking!

Here’s what you need to know to make these delightful kebabs in your own kitchen:

Preparation Time: 30 minutes (plus 2-3 hours for meat marination)
Cooking Time: 20-25 minutes

Ingredients:

• 500g Mutton or Lamb mince (Keema) – Lean and finely ground
• 1 cup Chana Dal (Split Bengal Gram) – Washed and soaked for 2-3 hours
• 1 medium Onion (Pyaaz) – Finely chopped
• 1 tbsp Ginger-Garlic paste (Adrak-Lahsun ka paste) – Freshly made
• 2-3 Green Chillies (Hari Mirch) – Finely chopped (adjust to your spice level)
• 1 tsp Red Chilli powder (Lal Mirch powder) – For a fiery kick
• 1 tsp Turmeric powder (Haldi powder) – For a golden hue and health
• 1 tsp Garam Masala powder – For aromatic warmth
• 1/2 tsp Cumin powder (Jeera powder) – For earthy flavor
• 1/4 cup Fresh Coriander leaves (Hara Dhaniya) – Finely chopped
• 2 tbsp Fresh Mint leaves (Pudina) – Finely chopped
• 1 Egg (Anda) – Beaten
• 2 tbsp Ghee or Oil – For shallow frying
• Salt (Namak) – To taste
• 1 inch Cinnamon stick (Dalchini)
• 3-4 Cloves (Laung)
• 5-6 Black peppercorns (Kali Mirch)

Step-by-Step Instructions:

1. Marinate the Mince: In a large bowl, combine the mutton/lamb mince with ginger-garlic paste, red chilli powder, turmeric powder, cumin powder, cinnamon, cloves, black peppercorns and salt. Mix well and let it marinate in the refrigerator for at least 2-3 hours, or even overnight for the best flavour.
2. Cook the Dal and Mince: In a pressure cooker or a deep pot, combine the marinated mince, soaked chana dal, and 1 cup of water. Cook on medium heat until the dal is tender and the mince is cooked through. If using a pressure cooker, cook for about 4-5 whistles.
3. Grind the Mixture: Once the mixture has cooled down slightly, remove the whole spices (cinnamon, cloves, peppercorns). Grind the mixture into a smooth paste using a food processor or grinder. You can also use a mortar and pestle for a more rustic texture.
4. Add the Aromatics: Transfer the ground mixture to a bowl. Add the chopped onions, green chillies, coriander leaves, mint leaves, garam masala powder, and beaten egg. Mix everything well until thoroughly combined.
5. Shape the Kebabs: Take a small portion of the mixture and shape it into a round, flat patty. Repeat with the remaining mixture.
6. Shallow Fry: Heat ghee or oil in a shallow pan over medium heat. Gently place the kebabs in the pan, ensuring not to overcrowd it. Cook for about 3-4 minutes on each side, or until they turn golden brown and crispy.
7. Serve Hot: Remove the kebabs from the pan and place them on a paper towel to drain excess oil. Serve hot with your favorite chutney, sliced onions, and a squeeze of lemon juice.

Tips for the Best Results:

• Use lean mince to avoid the kebabs becoming greasy.
• Soaking the chana dal is crucial for it to cook properly.
• Don’t overcook the kebabs, or they will become dry.
• You can add a tablespoon of roasted gram flour (besan) to the mixture if it’s too moist.

Cooking Variations:

• Gas Stove/Induction Stove: Follow the shallow frying instructions above.
• Pressure Cooker: As mentioned in the instructions, use a pressure cooker to cook the dal and mince mixture quickly.
• Oven: Preheat your oven to 375°F (190°C). Place the shaped kebabs on a baking sheet lined with parchment paper. Brush with oil and bake for 15-20 minutes, flipping halfway through.
• Air Fryer: Preheat your air fryer to 350°F (175°C). Place the shaped kebabs in the air fryer basket and cook for 10-12 minutes, flipping halfway through.
• Slow Cooker/Crockpot: While not the traditional method, you can cook the dal and mince mixture in a slow cooker on low for 6-8 hours. Then, proceed with the grinding and shaping steps.
• Microwave: I do not recommend cooking Shami Kebab in the microwave as it can change the texture and taste.

Nutritional Information (Approximate per Kebab):

• Calories: 150-200
• Protein: 15-20g
• Fat: 8-12g
• Carbohydrates: 5-8g

Serving Suggestions:

• Serve hot with mint chutney, coriander chutney, or tamarind chutney.
• Enjoy them as a snack with sliced onions and lemon wedges.
• Use them as a filling for wraps or sandwiches.
• Serve them as part of a larger Indian feast with biryani, naan, and raita.

Time to Cook!

So there you have it! A complete guide to making delicious Shami Kebabs at home. Don’t be afraid to experiment with the spices and adjust them to your liking. Now, go ahead and try this recipe. Share these delightful Shami Kebabs with your friends and family. They will surely be impressed!

Happy cooking, everyone!
Chef Curry Do’pyaza signing off!