Everyone, has a certain favourite from their mommy’s kitchen, a good, delicious shammi kabob is one of them.
I, fondly remember, mum making these kabobs atleast once a month. She loves everything fresh, from the spices to the produce. She used to make her own chilli powder, garam masala & all that, she still does. The house would be filled with warm aromas of the spices & we instantly would know that, tomorrow would be the “Shammi Kabob” day.
The “Shammi Kabob” day would mean, takeaways & fries & Nintendo , the whole day. How super exciting 😁😁 Mum, would be slogging the day off, with the mixer going on & off, aromas in the house & huge platters of uncooked circular Shammi kabobs, getting ready to be frozen. She would make it by the kilograms, so that it could last a month. Though, I’m in the process of turning into a vegetarian, I sorely miss this one & sometimes, I do cheat & gulp one down. 😱😱
There are so many kinds of mince kabobs, but the all time favorite kabob, has to be this deliciously blended one with a mix of yellow Bengal gram and meat mince.
It boasts of giving your meat a well deserved transformation. If you haven’t developed a taste for shammi kabobs, now u surely will after trying this recipe.
|SHAMMI KABOBS ON A BED OF LETTUCE|
- Lamb mince or chicken mince- 500 gms
- Yellow Bengal gram lentils a.k.a.chana dal- 250gms
- My secret garam masala- 1 Tbsp
- Coriander powder- 1 tsp
- Roasted & crushed cumin (we already have cumin in the garam masala)- 1 tsp
- A small bunch of coriander leaves and mint leaves.
- Juice of about 1 lime.
- Red chilli powder as per taste
- Garlic paste- 1 Tbsp
- Ginger paste- 1 Tbsp
- Greek yogurt- 1 Tbsp
- Small sliced onion-1
- Oil for frying
- A few cloves of garlic.
- 2 eggs
METHOD OF PREPARATION:
1)After having prepped for shammi kabobs, you will first need to boil the Bengal gram well enough. Make sure the Bengal gram is boiled to a stage where it’s a la dente. Overcooking the lentils, makes it oily upon frying, as overtly soft lentils tend to absorb oil.
2)Boil the mince with a few cloves of garlic, till tender.
3)Next add all dry ingredients and after a nice mix with the spatula add yogurt, ginger paste and garlic paste with 2 eggs. Later add the mix into a food processor and once it’s nice and homogenous, add coriander and mint leaves with finely sliced onions and a juice of lime.
4) With your bare hands shape them into small circles.
5)Freeze for about an hour before frying.
6)Deep fry the shammi kabobs till golden brown.
PREPARATION TIME:45 -50 MINUTES
SERVINGS: 7-8 PERSONS