Update June 28, 2016

Dhaka 2-35 pm, 23-April, 2021

Shami Kebab recipe – A popular Bangladeshi kebab

FR Fateh

Shami Kebab

Shami Kebab

28 June 2016, Nirapad News: Shami Kabab is the most popular kebab in Bangladesh and widely made at homes. It’s an authentic Bangladeshi food frequently made during Eid even Ramadan. It is easy to cook and mouthwatering delicious. Bangladeshi people can’t imagine their occasions without it. It is a all time favorite side dish. A Shami Kabab can be made with any kind of meat but is usually made with beef.

In the following recipe minced Beef / Keema has been used but can be replaced with mutton or chicken mince.

Serves: 15 people;  Prep Time : 20 minutes;  Cook Time : 15 minutes;  Yield : 16 kababs

Ingredients

For Cooking Keema-Dal:
Mince/Keema( ground beef (or ground chicken) – 1/2 kg
Chana Dal/Yallow Split – 1/2 cup
Bay leaf – 2
Cinnamon stick 1 – 2 pieces
Green Cardamon – 3 pieces
Cloves – 4 pieces
Ginger – 1 tablespoon chopped
Garlic – 2 teaspoon chopped
Cumin paste – 1/2 teaspoon
Coriander Powder – 1/2 teaspoon
Sugar – 1 teaspoon
Salt – to taste

Additional ingredients for mixing with the keema mix:

Egg – 1 large
Fresh mint leaves – 2 tablespoon chopped
Crispy Fried onion(Beresta) – 1/2 cup
Dry Red Chili – 3 pieces roatsed
Lemon Juice – 1 teaspoon

Other Ingredients:

Oil for deep frying

Instructions

Preparation:

Soak yellow split pea (chana dal) in water for about one hour.
Wash and drain ground beef and yellow split pea (chana dal). Keep aside.

Keema-Dal Cooking Method:

In a pan mix ground beef and yellow split pea (chana dal) with all ingredients for cooking keema-dal.
Add one cups of water and cook on medium heat until meat and dal is tender and all the water dries up.
Grind the cooked meat, yellow split/dal, roasted dry red chilies with a grinder or shilpata.
Adjust salt and pepper. Keep aside.

Making Shami Kabab:

Take a bowl, add ground keema-dal, egg and rest of the ingredients onion, lemon juice, and mint leaves, except oil. Mix well.
Make small, round, flat shaped kababs with the kabab mixture. Keep aside.

Frying Method:

Heat enough oil in a deep fry pan on medium heat.
Fry kabab till golden brown on each side.
Keep on kitchen napkin or a tissue.

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