Shami kebab
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Patties of minced meat cooked with chana dal and whole spices, ground and pan-fried, often stuffed with onion and mint.
Region: Lucknow and western Uttar PradeshOccasion: Tea-time, Eid and family dinnersTime: 1 hour 15 minServes: 4Non-vegetarian
Ingredients
- 500 g boneless mutton, cut small
- ¼ cup chana dal, soaked 30 minutes
- 4 dry red chillies, 6 peppercorns, 4 cloves, 2 green cardamoms, 1 small cinnamon stick, 1 bay leaf
- 1 tbsp chopped ginger, 6 garlic cloves
- 1 egg, salt
- Filling: 1 small onion and a few mint leaves, finely chopped
- Oil or ghee for shallow frying
Method
- Cook the mutton, chana dal, whole spices, ginger, garlic and salt with 2 cups water until the meat is tender and dry.
- Grind everything to a smooth, firm paste. Mix in the egg.
- Take a small ball, flatten it, put a little onion-mint filling in the centre and close into a round patty.
- Shallow-fry on medium heat until both sides are deep brown and crisp.
- Serve with green chutney and onion rings.
History
Shami kebabs are part of the Mughlai–Awadhi tradition and are made in homes as well as by kebab-makers.
Significance
Shami kebabs are often made in large batches for Eid and weddings, and are a favourite tea-time snack in Lucknow homes.