[caption id="attachment_3773" align="alignleft" width="300" caption="Shammi kebab"][/caption]
It’s the Shammi kabab or the Shami kabab which is one of the most popular dishes of the Pakistan and Indian kebab that is made of minced mutton, ground chickpeas (channa dal) and spices. Shammi kabab can be made with any meat either the beef, chicken or mutton.
Shammi kabab made of beef is the most popular variation prepared in the Bangladeshi cuisine and tastes different from the traditional Shammi kabab. This kabab almost appears like a patty or cutlet which is pan fried and served with mint or coriander chutney, sliced onions and lemon juice. Shammi kababs are royally prepared during the Iftar parties during the Ramzan season or on Eid days along with sheer kurma. This is a nutritious and healthy kabab.
Shami or Shammi kabab literally means the Syrian kabab (sham) in Arabic. During the Mughal era few Muslim emigrants from the Middle East countries had introduced this kabab to the South Asia countries. The Mughals had employed cooks from all over the Muslim world to serve in the royal kitchens where few of the cooks were from Syria. Another source states that the word Sham is evening in Hindi and Urdu and Sham-e-Awadh, evening in Lucknow of yore since the time of Nawab regime. Some people also believe that Shami Kababs originate from the famous village of Sham Churasi in the Hoshiarpur district of Punjab.
Lucknow, or Awadh as known earlier is well acclaimed for their gastronomic sophistication and their extravagent lifestyles and love for the performing arts. Their kitchens (called bawarchi khanas) took pride of place in the royal courts, as did their bawarchis or rakabdars (gourmet cooks). Awadhi cuisine of Lucknow is very popular for their biryani and an elaborate spread of exotic dishes like kebabs, kormas, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like the subtle flavors of well made Shammi kababs and the tender portions of mutton boti kabab that one can never forget.
Lucknow is proud of its Kebabs that popularly includes the Tunda Kebab, Kakori Kebabs, Gilaouti Kababs, Shami Kababs, Boti Kababs, and Seekh Kebabs which are the true royal dishes worth its names. Traditionally Shami Kabab is made from mince meat, the kababs are round patties filled with spicy surprises and the tangy `kairi' or raw green mango. The uniqueness of this kebab is the masala which is a zealously guarded family secret and prepared by women in the family.
Kababs originated among the Persians and Arabs and were probably introduced to India during various conquests that are part of India’s history. They were assimilated with the indigenous aplomb that all foreign influences always are in India and refined to create our own unique take on them. Different regions of India spawned several variations, incorporating spices and techniques to give us the variety we see today.
A kabab in the Indian culture are mostly eaten as appetizers, wonderful spice-filled precursors to the gastronomical delights to follow. They are sometimes folded in roti wraps to create what we call kathi rolls, but mostly enjoyed on their own. Then there are the kababs that are a meal in themselves, stuffed and delicious treats that require no accompaniment other than a few squeezes of lemon, some chutney and maybe some slivered onions and/or tomatoes. These are, I think, the royalty of the kabab kingdom.
Shammi kababs gives a subtle earthiness taste and a melting texture. The mixture is elevated with warmth of spices like cinnamon, cardamom and cloves, stuffed with onion and coriander, rolled into thickish patties, dipped in egg and fried in ghee (clarified butter) to create a meal that is exquisite, both on your dish and to your palette. The kababs look quite similar to large meatballs (which they sort of are) but they have a very different bite to them. The onion mixture melds into the kabab to impart its flavors to the whole.
For making the Shammi kababs, take a pressure cooker, add very little oil, add jeera, onion and fry until the onions turn golden brown in color then add ginger garlic paste, turmeric powder, green chillies, fresh mint leaves and mix well and lastly add the mutton boneless pices. Cook till mutton pieces get tender and all the moisture gets evaporatged. Now take the cooked mutton in a pan add red chilli powder, garam masala powder, coriander leaves, boiled channa dal mix well. Grind mutton and dal mixture. Remember that the mutton should look little thread like structure to give fine texture and taste to the shammi kebab. Transfer the meat mixture from grinder to a plate and add salt, garam masala, coriander leaves mix well.
In another plate take boiled egg cut into small pieces, onions chopped, add pinch of red chilli powder salt mix well. Now divide the mutton mixture into equal portions and egg mixture into equal portion. Egg mixture can be used as stuffing. Shape into flat rounds and take a pan add butter then add kabab cook until both the sides are golden brown colour. The procedure of making of the Shammi kabab can be seen at: https://www.vahrehvah.com/Shammi+kebab:6446
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Author : Admin
Published On : Jul 8, 2009
Preparation Time: 7 min
Recipe Type :
Cooking Time :
Standing Time : 5-8 mins
Yield : 4 (4 servings)
Ingredient : Lamb
Description : Kebabs made with lamb
Recipe of Shammi kebab
red chilli powder
Directions | How to make Shammi Kebab
Take a pressure cooker add little oil, zeera, onion cook till golden brown colour, then add ginger garlic paste,turmuric, green chillis, mint, mix well then add mutton bone less.
Cook till mutton is tender.
Now take the cooked mutton in a pan add red chilli powder, garamamasala powder, coriander leaves, boiled channa dal mix well.
Now grind mutton and dal mixture.
Transfer from grinder to a plate and add salt, garamamasala, coriander leaves mix well.
In another plate take boiled egg cut into small pices,onions chopped, add pinch of red chilli powder salt mix well.
Now divide the mutton mixture into equal portions and egg mixture into equal portion.
Egg mixture can be used as stuffing.
shape into flat rounds and take a pan add butter then add kababa cook until both the sides are golden brown colour.