Shami Kebab

Shami kebabs are the very popular variety of kebabs in Indian cuisine and also in other South Asian countries.  I’m not sure where the name “shami ‘ comes from, whether it’s from the word ‘sham’ which means evening in Urdu language  because they’re usually served as an evening snack, or whether they come from the country Sham, in Syria. Some are of the opinion that these kebabs were introduced to India during the Mughal era by Muslim emigrants from the Middle East. Whatever or wherever the origin of  Shami Kebab may be, these are “melting in your mouth’ kind of treat and deeply satisfying.

Any type of meat can be used for the shami kebabs, though beef or lamb/goat is used traditionally. I don’t eat beef so I always make it with goat meat. It is generally cheaper than lamb and taste just as good. These kebabs are really soft and the key to that is twice cooking the meat. It might make you think the meat would be dry as a result of the double cooking. But that’s not the case. Begin by cooking boneless mutton pieces, combined with lentil and whole spices in a crock pot. This step gives the kebab a lot of flavor and silky smooth texture, so if you have time that would be great, If not, use ground meat. The cooked meat is then blended until light and paste like. The mixture is then shaped into kebabs, combined with other ingredients, and then cooked again (hence, twice-cooked) by shallow frying them so they’re crispy on the outside and soft on the inside.

They take some time to make so do it on a weekend or if you cook the meat the night before it doesn’t take that long to shallow fry. The best thing is that they freeze beautifully. I often make from 2-3Ibs of meat and freeze whatever kebabs we don’t eat right away. They are highly addictive and a perfect snack when entertaining guests or have for dinner with salad. They are also perfect in the lunchbox and are very filling and healthy.

Ingredients

• 2 lbs boneless mutton cubes
• 1 cup Bengal gram dal soaked for 1-2 hours
• 1 red onion, sliced (about 1 cup)
• 1 tbsp. ginger, chopped
• 1 tbsp. garlic chopped
• 7-8 dry red chilies
• 1-2 bay leaf
• 8 green cardamom
• 8-10 cloves
• 1 pieces of cinnamon
• 2 black cardamom
• 1 1/2 tsp cumin
• 1 1/2 tsp coriander
• Salt to taste

• 2 eggs, lightly whipped
• Oil for frying
• 1 cup cilantro, chopped
• 3-4 green chilies chopped

Instructions

1. Place mutton cubes, bengal gram dal, onion, ginger, garlic, salt and all the whole dry spices in a deep pot.
2. Add enough water to cook on medium heat until meat and lentils are tender and all the water dries up, about 50 minutes (Add more water if meat and lentil is not tender when water dries up).
3. Allow it to cool for 15-20 minutes. After it has cooled transfer it to a food processor and pulse until a smooth dough forms. ( pulse in two or three batches).
4. Discard any whole spice that is not ground.
5. Taste for seasoning, adding a little extra salt and pepper or spices as desired.
6. Add eggs, cilantro and green chilies to the dough and mix well.

1. Heat oil in a frying pan over medium heat.
2. Make small discs of the dough.
3. Shallow fry the discs in batches for 2–3 minutes on each side, or until golden-brown and cooked through.Drain on kitchen paper. Add more oil whenever required.
4. Serve warm with salad and green chutney on the side.