Succulent Shami Kababs
Dt' 27th May, 2020 | Main Course | Complete crowd pleaser || High on Calories
Kababs are always loved by everyone and if the spices are right it will taste so good..
Am here to share my all time favourite kabab recipe which is going on from years and years in my family, making it a complete crowd pleaser.
It is super moist, jucy and full of aromatic flavors. You can freeze it for months and months. serve it with simple yellow lentil Or Hyderabadi special khatti daal. Ideal for breakfast, lunch boxes, tea time snacks etc etc.
Ingredients -
1 KG Beef Cubes + 1/2 Cup of Beef fat _ this will make the kababs super moist
1 Cup Chana Daal | Whole Garam Masala - Cloves, Black Peppercorn, Black Cardamom, Bay Leaves, Cinnamon Stick | 3-4 Cloves of Garlic | 1 TBSP - Roughly chopped ginger | 4-5 Dried Red Chilli | 3-4 Green Chilli
Other Ing' - chopped cilantro, mint leaves, 2-3 Lemon Juice | Salt To Taste
Instructions - In a pressure cooker, add the meat with all the ingredients accept chopped cilantro leaves, mint leaves and lemon juice. Season with salt.
Close the lid and let it slow cook for min 30 Mins(around 4-5 whistles) on completely low flame.
Once done, turn off the flame and let the cooker rest to remove the steam naturally.
Open the cooker lid and cook for another 15 min on medium low flame, to dry the meat water.
Switch off the flame and let it cool down.
Grind to a fine paste. Remove in plate or a big sheen, add lemon juice, chopped cilantro, mint leaves.. Do a taste check for salt.
You can add more chilies as per your taste buds, if required.
Mix Well, make small balls and flatten it between both the palms. Your Kababs are ready. Spread the Kababs on a tray with cling wrap in between to form a layer. This will refrain them sticking to each other.
Pan fry before serving.
Tip - You can also add chopped onions if serving immediately.
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Bon Appetit..
