shami kabab is a local variety of kebab basically originated from subcontinent. Now a days it is a popular dish of Indian, Pakistani and Bengali cuisine. There are so much recipes of shami kabab on internet, chicken shami kabab or mutton shami kebab are also common these days. Although it is made in every house of Pakistan yet today I am sharing a make and freeze recipe. It is shami kabab make and freeze recipe and Ramzan special recipe of shami kabab. This is also a commercial style shami kabab recipe and you will love its restaurant style taste.
Wash Bengali gram lentil (dal channa) and soak it for 1 hour.
In a pressure cooker add beef, salt, garlic, ginger and 2 glass of water.
Cover the pressure cooker and let the beef cook for 14-15 minutes or till it gets completely tender. We need the beef so much tender that it could easily break with little pressure of hand.
After the beef is tender take it out.
In the remaining stock add the soaked lentil (daal channa), add more water if required.
Cover the pressure cooker and cook till the lentil is also completely tender.
Dry the excess water from daal completely.
Mash the beef manually with mortar and pastel, do not use food processor as it will break the beef completely and we need stringy shape of beef. (check the video of recipe if required for more clarity).
Add boiled lentil (daal channa) in the food processor along with some salt, red chili powder, chili flakes, cumin powder, coriander powder and garam masala powder.
Blend well into fine consistency.
Mix lentil and mashed beef completely with hands.
Make equal size of shami kebab and freeze them in the tray,
After they are completely frozen take out and store in any air tight bag or container.
For frying take out frozen shami kabab, dip in the beaten egg and fry on medium low heat. No need to defrost the kabab before frying.
_________ Tips: You may fry the shami kababs instantly if you do not want to freeze them. As Ramadan is approaching I am sharing make and freeze recipe of shaami kabab.
The oil should not be too hot for frying kababs.