Friday, 12 June 2015

Hyderabadi shami kebab

Shami kebab is a popular snack throughout India, Pakistan & Bangladesh. 
But the exotic flavours of Hyderabadi cuisine makes this Hyderabadi shami more 
delicious than other parts of the world. 
This scrumptious recipe will  definetly leave you drooling!

Hyderabadi shami Kebab
Get more easy recipe here @ www.asmakitchen.com 

Preparation Time: 30-40 Min's
Cooking Time : 60 Min's
Yields 40

Ingredients for Hyderabadi shami:

Boneless Mutton (Thigh meat) 1 kg
Red Chili powder 3 tsp
Turmeric powder 1 tsp
Cardamom 1/2 tsp powder or 4 whole cardamom
Kebab chini (Piper cubeba) 1/2 tsp powder or 4-5 whole
Cinnamon powder 1/2 tsp or 1 inch cinnamon stick
Garam masala powder 1/2 tsp
Shahi zeera 1/2 tsp
Salt to taste
Onion (roughly chopped) 100g
Tomato (roughly chopped) – 50g
Coriander/Mint leaves- 1 bunch leaves each
Garlic pods 8-10
Green chillies 5-6
Channa daal- 100g
Oil 3 tbsp (OPTIONAL)
water 1 cup 
Lemon juice 2 tbsp
Oil for frying 

Tips:

  1. you can make shamis in lumpsum quantity & store it upto 2 months in freezer
  2. Meat should be completely fat free, so use Undercut Thigh Meat
  3. If you are using whole spices, first dry roast all the whole spices except Cinnamon, & grind it to a fine powder, then mix it with the meat or else will they will not grind with the meat & you will feel them in your mouth which can spoil the taste. 
  4. For whole Cinnamon stick, soak it in water for 30 Min's before mixing with the meat, this way it will grind easily. IF you don't have time for soaking, then use as it is, but make sure to remove the stick just before grinding the Shami mixture.
If your shami's tend to break, follow these tips
  1. Be careful with Chana Daal proportion, (100gm daal :1kg mutton)  In case you happen to add more chana daal, the shamis would tend to break.
  2. Before grinding, make sure your mixture is almost dry. Excess moisture will break the shami's
  3. After shaping shamis, freeze for 10-15 Min's, frozen shamis don't break easily.
  4. Do not flip before one side is golden brown, Over flipping will break the shami
  5. Hot shamis are fragile, so give 5mins standing time before serving.
  6. Incase if you shami's mixture got very soft and shamis are not holding anyshape, then use an whisked egg for binding.


Hope this Hyderabadi Shami Recipe counts in your favourite dish.
For more Hyderabadi Recipes book mark our website www.asmakitchen.com

1 comments:

Jey kar said...

Hi .. Thanks for the recipe .. but i think my mixture turned too dry after cooking .. How do I compensate ?? can i add few drops of water while grinding the mixture ???

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