Ground Beef shami kebabs
Shammi kebabs are the most popular and exquisitely flavored of all the kebabs. These pan fried kebabs are the perfect cocktail choice. Traditionally shammi 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.
Shammi 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 shammi 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.
Shammi 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 shammi 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.
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Ingredients for the meat: 1 Pound ground beef ½ Cup chana dal 1 Tablespoon minced garlic 1 Tablespoon fresh grated ginger 2 Bay leaves 1½ Teaspoon salt or to your taste |
Ground Beef
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Onions, Coriander leaves, Green chilies & Garam masala
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
2 Tablespoon melted butter or ghee
2 Tablespoons chopped coriander leaves
2 Medium onions - sliced in circle
1 Small lemon or lime
Oil for frying the kebabs
(Makes about 20 kebabs)
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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
2 Tablespoon melted butter or ghee
2 Tablespoons chopped coriander leaves
2 Medium onions - sliced in circle
1 Small lemon or lime
Oil for frying the kebabs
(Makes about 20 kebabs)
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Lemon
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Melted butter
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Onions, Ginger, Garlic, Green Chilies, Butter, Lemon, Coriander Leaves & Garam Masala
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Chana Dal
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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.
2.Wash and rinse the soaked Dal.
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.
2.Wash and rinse the soaked Dal.
Soak Chana Dal in water
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Wash & rinse Chana Dal
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3. In the pressure cooker add soaked Dal and ground beef, grated ginger minced garlic, 2 Bay leaves, salt and 1 cup of water, mix everything together.
Soaked chana dal
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Add ground Beef, chana Dal & salt & other ingredients
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Add water and mix
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Mix everything together
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4. On the low heat with a cooking spoon break the clumps of meat and mix it well
with Dal and water otherwise Beef might become a lump and stick to the
bottom of the cooker and may burn, then close the lid of the pressure cooker
and place the weight on the lid and cook on medium heat.
5. 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.
with Dal and water otherwise Beef might become a lump and stick to the
bottom of the cooker and may burn, then close the lid of the pressure cooker
and place the weight on the lid and cook on medium heat.
5. 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
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After cooking open the pressure cooker
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6. Open the pressure cooker, with the cooking spoon mix everything together.
Check if Dal becomes soft. 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.
Check if Dal becomes soft. 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.
With a cooking spoon mix
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Check if Dal become soft
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There is water in the Beef & Dal
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Water dried up
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7. 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. 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. 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 the Meat & Dal mixture
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Or, Grind the mixture by hand blender
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8. Transfer the mixture into a bowl add chopped onion, chopped green chilies,
chopped coriander leaves, Garam masala and butter or ghee and mix
everything together.
9. Place mixture in refrigerator for about five to six hours so it becomes
firm enough to make kebab patties. (Or keep it as much time as you can)
chopped coriander leaves, Garam masala and butter or ghee and mix
everything together.
9. Place mixture in refrigerator for about five to six hours so it becomes
firm enough to make kebab patties. (Or keep it as much time as you can)
Beef & Dal mixture is grinded
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Beef shammi kebab dough
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Add chopped Onion & other ingredients
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Mix all the ingredients together
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Add butter and mix
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Beef shammi kebab dough
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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
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Take some dough
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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
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Shape into a patty
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6. Heat a flat cast iron skillet or a nonstick frying pan.
Beef shammi kebabs patties
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Heat the skillet
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7. Once the pan is hot grease it with some oil.
8. Add some oil for frying the kebabs.
9. Spread the patties on the skillet, 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.
8. Add some oil for frying the kebabs.
9. Spread the patties on the skillet, 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.
Grease the skillet & add oil
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Spread the kebabs over skillet
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11.. Let the patties fried for 3 to 4 minutes then with the spatula gently turn the
patties around,pour some oil around the patties and 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 1 side first then turn
them…and they will not break.
(If the patties keep breaking while frying then roll them into bread crumbs
before frying or dip in the beaten Egg)
patties around,pour some oil around the patties and 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 1 side first then turn
them…and they will not break.
(If the patties keep breaking while frying then roll them into bread crumbs
before frying or dip in the beaten Egg)
Turn the kebabs to other side
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All the kebabs turned to other side
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Pour some oil around the kebabs
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Beef shammi kebabs are fried
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12. Transfer the fried kebabs in the serving dish.
13. Serve Shammi kebabs hot with sliced onions and green chutney (coriander leaves chutney) or pudina chutney (mint leaves chutney)
13. Serve Shammi kebabs hot with sliced onions and green chutney (coriander leaves chutney) or pudina chutney (mint leaves chutney)
Beef shammi 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 themand 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 themand 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.
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
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.
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
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