By RENU ANAND
Food has been an integral part of my family from my childhood. My mother was an amazing cook and my greatest inspiration and everything that I know about cooking came from her. Having a ‘foodie’ husband and son, keeps me on my toes to make good food on a daily basis. Shami Kabobs, a popular snack in the Indian subcontinent,
Food has been an integral part of my family from my childhood. My mother was an amazing cook and my greatest inspiration and everything that I know about cooking came from her. Having a ‘foodie’ husband and son, keeps me on my toes to make good food on a daily basis. Shami Kabobs, a popular snack in the Indian subcontinent,
is typically served with onions and lemons and chutney. They are generally served with Sheer Khurma during Eid celebrations.
Ingredients
1lb boneless finely minced lamb or goat meat
2 medium sized onions, cut lengthwise
3-4 green chillies finely chopped
A few mint leaves finely chopped
A handful of coriander leaves finely chopped
2 tsp of ginger garlic paste
2 tsp red chili powder
1 tsp garam masala
¼ tsp turmeric powder
½ tsp black pepper powder
1 tsp lemon juice
¼ cup cooking oil
Ingredients
1lb boneless finely minced lamb or goat meat
2 medium sized onions, cut lengthwise
3-4 green chillies finely chopped
A few mint leaves finely chopped
A handful of coriander leaves finely chopped
2 tsp of ginger garlic paste
2 tsp red chili powder
1 tsp garam masala
¼ tsp turmeric powder
½ tsp black pepper powder
1 tsp lemon juice
¼ cup cooking oil
Salt to taste (All these ingredients can be used in more quantity or less according to one’s personal taste)
Method
Wash minced meat and drain thoroughly. In a large sauce pan (kadai) add oil. When the oil is hot add the onion and fry until they turn pink. Add ginger garlic paste and fry for one minute. Add the meat, red chili powder, salt, green chillies, black pepper, garam masala, coriander, and the mint leaves. Mix thoroughly. Keep stirring often until the meat is cooked. Remove from heat. Add some finely chopped onions, cilantro, green chilies & lemon juice and mix well. Take a small mixture of the meat in your palm, shape it in round flat patty and shallow fry, flipping from side to side until golden brown. The kabobs can also be dipped in an egg mixture, breaded and shallow fried.
Serve with chutney (Anand belongs to Kitchen Queens a facebook group created to inspire home cooks. It also holds an annual cooking competition as well as other events that are open to members of the group.To join the facebook group, please search for Kitchen Queens and ‘ask to join’)
Method
Wash minced meat and drain thoroughly. In a large sauce pan (kadai) add oil. When the oil is hot add the onion and fry until they turn pink. Add ginger garlic paste and fry for one minute. Add the meat, red chili powder, salt, green chillies, black pepper, garam masala, coriander, and the mint leaves. Mix thoroughly. Keep stirring often until the meat is cooked. Remove from heat. Add some finely chopped onions, cilantro, green chilies & lemon juice and mix well. Take a small mixture of the meat in your palm, shape it in round flat patty and shallow fry, flipping from side to side until golden brown. The kabobs can also be dipped in an egg mixture, breaded and shallow fried.
Serve with chutney (Anand belongs to Kitchen Queens a facebook group created to inspire home cooks. It also holds an annual cooking competition as well as other events that are open to members of the group.To join the facebook group, please search for Kitchen Queens and ‘ask to join’)