Ground Beef shami kebabs
Shami kebabs are the most popular and exquisitely flavored of all the kebabs. These pan fried kebabs are the perfect cocktail choice. Traditionally shami kebabs are made using minced lamb meat (mutton), Chana dal and spices, but it can vary from place to place. If lamb meat is not available it could be substituted with beef.
Shami kebabs exceptionally silky and soft, they melt in mouth, due to the addition of the Chana dal and mincing the meat. Kebabs are often garnished with lemon juice and sliced raw onions and are usually eaten with mint or coriander chutney as a snack but sometimes they are eaten folded in the roti like a kathi roll as a meal.
Beef shami kebabs are quite easy to make even though the recipe looks complicated. They can make be made in advance and fry them just before eating.
Shami kebabs exceptionally silky and soft, they melt in mouth, due to the addition of the Chana dal and mincing the meat. Kebabs are often garnished with lemon juice and sliced raw onions and are usually eaten with mint or coriander chutney as a snack but sometimes they are eaten folded in the roti like a kathi roll as a meal.
Beef shami kebabs are quite easy to make even though the recipe looks complicated. They can make be made in advance and fry them just before eating.
Ingredients for the meat:
1 Pound ground beef
½ Cup chana dal
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
2 Bay leaves
1 Teaspoon salt or to your taste
1 Cup Water
1 Pound ground beef
½ Cup chana dal
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
2 Bay leaves
1 Teaspoon salt or to your taste
1 Cup Water
Ingredients for kebabs:
½ Cup fine chopped onions
2 Medium green chilies –fine chopped
1 Teaspoon garam masala powder or to your taste (freshly made masala
preferred) How to make garam masala
½ Teaspoon cumin powder
2 Tablespoon melted butter or ghee
2 Tablespoons chopped coriander leaves
2 Eggs
Plain bread crumbs if needed
Oil for frying the kebabs (Butter or Ghee)
Adjust spices and ingredients according to your taste
(Makes about 20 kebabs)
Cooking measurement conversion
Measurement converter
½ Cup fine chopped onions
2 Medium green chilies –fine chopped
1 Teaspoon garam masala powder or to your taste (freshly made masala
preferred) How to make garam masala
½ Teaspoon cumin powder
2 Tablespoon melted butter or ghee
2 Tablespoons chopped coriander leaves
2 Eggs
Plain bread crumbs if needed
Oil for frying the kebabs (Butter or Ghee)
Adjust spices and ingredients according to your taste
(Makes about 20 kebabs)
Cooking measurement conversion
Measurement converter
Ingredients to serve:
1 Medium onions - sliced in circle
1 Small lemon or lime
½ Spoon Chat masala
Chutney (Coriander or Mint chutney)
1 Medium onions - sliced in circle
1 Small lemon or lime
½ Spoon Chat masala
Chutney (Coriander or Mint chutney)
Onion, Garlic, Green chili, Ginger, Coriander leaves & Lemon
Ground Beef
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Chana Dal
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Garlic-Minced
Bay leaves
Water
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Ginger-grated
Salt
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Ingredients for kebabs:
Onion-chopped
Green chilies-chopped
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Coriander leaves-chopped
Garam masala
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Cumin powder
Eggs
Chat masala
Chutney (Green or Mint chutney)
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Butter-melted
Lemon
Onion-sliced
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Directions for preparing the meat:
1. In a bowl add chana dal and wash, changing water several times until the water
appears clear and then soak dal in 1 cup of water for 15 to 20 minutes or
longer.
1. In a bowl add chana dal and wash, changing water several times until the water
appears clear and then soak dal in 1 cup of water for 15 to 20 minutes or
longer.
Chana Dal
Wash chana Dal well
Soak chana Dal in water
Chana Dal is soaked
2. Transfer - soaked Dal in strainer and wash and rinse.
Wash and rinse-soaked Chana Dal
Soaked Chana Dal
3. In a pressure cooker add soaked Dal, ground beef, grated ginger minced
garlic, 2 Bay leaves, salt and 1 cup of water and mix everything together.
garlic, 2 Bay leaves, salt and 1 cup of water and mix everything together.
In a pressure cooker add ground Beef, chana Dal, ginger, garlic & bay leaves
Add salt
Mix all the ingredients
Add water
4. Mix water with all the ingredients together and cook on low heat.
Mix water with all the ingredients
5. While cooking Beef might become a lump and stick to the bottom of cooker
and may burn to prevent that with a cooking spoon for few minutes stir and
break the lump.
6. Beef get cooked little and release water, then close the lid of the pressure
cooker and place the weight and cook on low heat.
7. In about 5 to 6 minutes pressure cooker will start steaming turn the heat down
and cook for 10 to 12 minutes. Turn the stove off and wait until steam goes
down.
and may burn to prevent that with a cooking spoon for few minutes stir and
break the lump.
6. Beef get cooked little and release water, then close the lid of the pressure
cooker and place the weight and cook on low heat.
7. In about 5 to 6 minutes pressure cooker will start steaming turn the heat down
and cook for 10 to 12 minutes. Turn the stove off and wait until steam goes
down.
Close the pressure cooker
8. Open the pressure cooker, with the cooking spoon mix everything together.
Open the pressure cooker
With a spoon mix cooked Beef and Dal
9. Check if Dal becomes soft.
Check if Dal is cooked
10. Check if water is still remaining in the mixture, then on a medium flame, by
stirring cook till water evaporates. There should not be any water in boiled Dal
and meat mixture.Turn the stove off.
stirring cook till water evaporates. There should not be any water in boiled Dal
and meat mixture.Turn the stove off.
There is water in cooked Beef and Dal mix
Water dried up
11. Let the meat and Dal mixture cool down then transfer it into blender, take the
Bay leaves out and grind, avoid adding water when grinding. If needed add
little water to lubricate for grinding.
12. Grind the mixture into a dough. (I prefer to use hand blender because you can
grind the meat and Dal right in the pressure Cooker and you do not need to add
any water.)
Bay leaves out and grind, avoid adding water when grinding. If needed add
little water to lubricate for grinding.
12. Grind the mixture into a dough. (I prefer to use hand blender because you can
grind the meat and Dal right in the pressure Cooker and you do not need to add
any water.)
Grind Meat & Dal mixture
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Or, Grind the mixture by hand blender
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Beef & Dal mixture is grinded
13. Once the Beef mixture is grinded transfer it into a bowl (Or, just leave the
mixture in pressure cooker and add let the mixture cool dawn)
mixture in pressure cooker and add let the mixture cool dawn)
Beef shami kebab dough
14. Crack both the eggs and with a fork whip to mix.
15. Pour egg into cooked Beef shami kebab dough.
16. Mix the dough by hand and make it smooth.
15. Pour egg into cooked Beef shami kebab dough.
16. Mix the dough by hand and make it smooth.
Break both Eggs
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Whip Eggs
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Add Egg in the dough
Mix the dough with Egg
17. In the kebab dough add chopped onion, chopped green chilies, chopped
coriander leaves, Garam masala, cumin powder and butter or ghee and mix
everything together.
coriander leaves, Garam masala, cumin powder and butter or ghee and mix
everything together.
Add chopped Onion & other ingredients
Mix all the ingredients together
Add butter and mix
Beef shammi kebab dough
18. If dough becomes soft and gooey and also when you fry kebabs patties they
break to avoid that take some plain bread crumbs or as needed and grind
them to powder and add them to shami kebabs dough If you have gluten allergy then buy plain gluten free bread crumbs.
break to avoid that take some plain bread crumbs or as needed and grind
them to powder and add them to shami kebabs dough If you have gluten allergy then buy plain gluten free bread crumbs.
Plain bread crumbs
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In a blender add bread crumbs
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Grind bread crumbs
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Bread crumb powder
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Add bread crumb powder in the dough
Mix bread crumb powder with kebab dough
Beef Shami kebab dough
Directions for frying the kebabs:
1. Slice the onion and sprinkle chat masala and lemon juice for serving with
Kebabs. Keep it aside.
1. Slice the onion and sprinkle chat masala and lemon juice for serving with
Kebabs. Keep it aside.
Sliced onions- sprinkle chat masala
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Sprinkle lemon juice over onions
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2. Grease your hand and mix the meat mixture and take some dough into your
hand.
hand.
Grease your hand
Take some dough
3. Roll the dough into a ball in between your palms.
4. Now press the ball of dough and shape it into a patty if dough is little soft
and it is hard to make patties then add some bread crumbs and mix. ( I prefer
to make small patties, because small patties are easy to turn while frying)
5. Place the patties into a plate and repeat until you make all the patties
4. Now press the ball of dough and shape it into a patty if dough is little soft
and it is hard to make patties then add some bread crumbs and mix. ( I prefer
to make small patties, because small patties are easy to turn while frying)
5. Place the patties into a plate and repeat until you make all the patties
Roll the dough into a ball
Shape the ball into a patty
Beef shami kebabs patties
6. Heat a flat cast iron griddle or a nonstick frying pan.
Heat a skillet
7. Once the pan is hot grease it with some oil.
8. Add some butter or ghee for frying the kebabs (You could also use oil to fry. I
am using butter this gives nice flavor)
8. Add some butter or ghee for frying the kebabs (You could also use oil to fry. I
am using butter this gives nice flavor)
Add butter and grease the griddle
9. Spread the patties on the griddle, do not crowd the pan, fry no more than 4 to 5
kababs at a time. It will be easier to turn around the kebabs.
10. Keep the heat on medium high because with the high heat bottom of patties
form a crest, then it is easier to turn the kebabs to other side without breaking
the patties. Once you turn the patties then you can turn the heat to medium.
kababs at a time. It will be easier to turn around the kebabs.
10. Keep the heat on medium high because with the high heat bottom of patties
form a crest, then it is easier to turn the kebabs to other side without breaking
the patties. Once you turn the patties then you can turn the heat to medium.
Add Beef patties over hot griddle
11. Let the patties fried for 3 to 4 minutes then with the spatula gently turn the
patties around, add some butter and spread under the patties. let the other
side fry for 3 to 4 minutes. Kebabs will be browned in about 10 to 12 minutes.
The trick of frying perfect kebabs is let them cook completely from one side
first then turn them…and they will not break.
( If the patties keep breaking while frying then before frying dip in the beaten
Egg)
patties around, add some butter and spread under the patties. let the other
side fry for 3 to 4 minutes. Kebabs will be browned in about 10 to 12 minutes.
The trick of frying perfect kebabs is let them cook completely from one side
first then turn them…and they will not break.
( If the patties keep breaking while frying then before frying dip in the beaten
Egg)
Let the patties fry
Turn the patties to other side
Patties turned around
Add some butter
Beef shami kebabs are fried
12. Transfer the fried kebabs in the serving dish.
13. Serve Shami kebabs hot with sliced onions and green chutney (coriander leaves chutney) or pudina chutney (mint leaves chutney)
13. Serve Shami kebabs hot with sliced onions and green chutney (coriander leaves chutney) or pudina chutney (mint leaves chutney)
Ground Beef shami kebabs
Tips:
1. If the meat mixture is too soft to make patties or if they are breaking while frying, then add some bread crumbs in the meat mixture then make patties.
2. Prefer hand blander (stick blender) for grinding boiled meat and dal.
Grinding with hand blender does not require water to grind and you can
grind it right in the pot.
3. Kebabs can be made in advance, freeze them and fry them when needed.
4. Try to use freshly made garam masala that will add the flavor to the kebabs.
1. If the meat mixture is too soft to make patties or if they are breaking while frying, then add some bread crumbs in the meat mixture then make patties.
2. Prefer hand blander (stick blender) for grinding boiled meat and dal.
Grinding with hand blender does not require water to grind and you can
grind it right in the pot.
3. Kebabs can be made in advance, freeze them and fry them when needed.
4. Try to use freshly made garam masala that will add the flavor to the kebabs.
Instruction for garam masala: (How to make garam masala)
Ingredients:
6 Whole black pepper
6 Cloves
½” Stick of cinnamon
2 Black cardamom – Take the seeds out
1 Green cardamom – Take the seeds out
1 Teaspoon cumin seeds.
Heat a frying pan on medium heat and add cloves, black peppers, cinnamon and the seeds of the black and green cardamoms and dry roast them for 4 to 5 minutes, while stirring frequently. Turn the stove off and let them cool down. Grind all these roasted spices into a coarse powder in a coffee grinder or nut grinder. Garam masala is ready to use.
Ingredients:
6 Whole black pepper
6 Cloves
½” Stick of cinnamon
2 Black cardamom – Take the seeds out
1 Green cardamom – Take the seeds out
1 Teaspoon cumin seeds.
Heat a frying pan on medium heat and add cloves, black peppers, cinnamon and the seeds of the black and green cardamoms and dry roast them for 4 to 5 minutes, while stirring frequently. Turn the stove off and let them cool down. Grind all these roasted spices into a coarse powder in a coffee grinder or nut grinder. Garam masala is ready to use.
You could make chicken shami kebabs in large amount and freeze them in a bag, and place them in the freezer. when ready to eat just heat and grease the pan and
fry them on low heat. Frozen shami kebabs comes out very handy, you can eat them as kati roll or as snack.
fry them on low heat. Frozen shami kebabs comes out very handy, you can eat them as kati roll or as snack.
Store kebabs in a freezer bag
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Frozen kebabs
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Place frozen kebabs on the pan and fry
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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