The word Shami of Shami Kebab comes from the Urdu "Sham", which means evening. Many historians think that this kebab is called Shami Kebab because the Mughal emperors enjoyed it as an evening snack. There is one more opinion. According to them, "Shami" comes from the ancient Syrian name "Sham" - which indicates the origin of Shami Kebab. According to them, many Middle Eastern cuisines also entered India in this way with the Mughals.
Shami Kebab is used with meat, chana or dal. Now many are confused about its proportions. Speaking for them, in Shami Kebab, the ratio of meat and dal is always 5:1. It means 1/5 dal of meat should be taken. If meat is 1 kg, pulses are 200 grams. If meat is 500 grams, pulses are 100 grams, if meat is 250 grams, pulses are 50 grams.
Now many people do not understand how to take pulses in the village. For them,
50 grams of raw chickpeas = 1/4 cup (measuring cup)
100 grams of raw chickpeas = 1/2 cup
200 grams of raw chickpeas = 1 cup
Minced meat can be used, but lean meat is best. Many recipes ask to boil pulses and meat together. Many times the pulses are boiled and filled, but the meat is not cooked. The bone burns in such a way that the soul grows to clean the bone. It burns because the meat and pulses have to be completely dried. Being wet means having water, for which many times the kebabs open as soon as they are oiled. For this, the meat and pulse should be dried and the water removed.
Why does it open as soon as it is oiled? There can be many reasons:
If the amount of water or moisture in the kebab mixture is high. Meat and pulses should be completely dry while boiling. Then beat or blend. While blending dry blend little by little. Do not use water. If you use a good quality chopper, you can do without water very easily. Even then, if necessary, use the time to blend the eggs beforehand. You will see one by one.
If the kebab mixture is too dry. Even if it is too dry, the kebab will open. If it seems dry, you can crack an egg and see, nothing else. Shami Kabab uses beaten egg as binding. 2-3 eggs are needed for 1 kg meat shami kebab. Not more than that. Low and no. But it will also depend on the size of the egg. If the kebab mixture seems too dry, you may need to add more egg.
If you cut onion and pepper thickly and rub it in the batter, the corner may break and the kebab may break. Cut onion and pepper very finely, so that the corners do not come out while shaping. Even if the corner is broken while shaping, it will open. Take time to shape it into a nice round shape and smooth it around with your fingers.
If the oil is not hot enough while frying, the kebab may also open. During frying, one side may break even if it is turned upside down without turning red. Putting a pile of kebabs in oil at once can also cause problems. So do not give a pile of kebabs together. Do not turn from one back to the other.
After that, check with 2-3 hours first while frying. If it still feels soft, use a little gram flour in the mixture. Besan, it is better to take it a little dry. Do not use a pile of besan, then the kebab will be too tight.
Shape the kebabs and spread them on a metal plate and keep them in the deep freezer for a few hours. Then open it and put it in a ziplock bag. Fry when needed. Or you can put one after another in the container plastic box. Never put one kebab on another kebab. May be opened during roasting. If desired, place a layer of clingfilm/plastic over the kebabs. Wrap in foil or aluminum foil and keep aside.
The oil will be hot enough while frying the fried kababs, but then lower the flame and fry for a little longer on a low flame, otherwise there will be ice inside. Never try to fry frozen kebabs at room temperature. In this, the ice water will soften the kebab, it will open as soon as it is oiled.
Sometimes frozen kebabs open during frying. That's why it's better to test 1/2 in oil first and fry the rest.
If opened. However, while frying the frozen kebab, the white part of the egg bursts, if you dip it and fry it, it will not break.
Ingredients:
1 kg mutton (preferably minced)
1 cup chana dal (soaked in water for at least 4/5 hours beforehand)
1 medium onion, coarsely chopped (about half a cup)
5-6 cloves of garlic
2 ½ inch long pieces of ginger, coarsely chopped (about 1½ tablespoons)
6-7 green/small cardamoms
2 large cardamoms
2 small cinnamon sticks
2 bay leaves
1 teaspoon long
1 teaspoon of red pepper
5/6 red dry chilies
salt
3 tablespoons birista
2 tablespoons finely chopped onion
1/2 tablespoon finely chopped raw chilies
2 teaspoons finely chopped ginger
1 tablespoon chopped mint
2 or 3 beaten eggs
1/2 tablespoon special garam masala
Cardamom, mace, nutmeg, cinnamon, fennel, cumin, cumin, coriander should be powdered together. Cumin and javitri should be taken a little, the rest of the spices should not be taken.
Method
1. Soak the pulses beforehand. Cut the meat into small pieces and boil it with all the ingredients except the pulse. When the meat is cooked add pulses. The water in the meat will be such that the dal will be boiled, but will not melt. If necessary, water can be added later, but do not give a pile of water beforehand.
2. When the water is dry and clean, beat or blend it with the whole hot spices without water. Do not discard these spices after boiling.
3. Now mix all the ingredients of the second phase and make a nice round shape. You can add salt if needed.
It is better to keep it in the normal chamber of the refrigerator for at least 1 hour before frying. Do not fry in plain oil or deep oil. Fry in quite a lot of oil. Deep fried in less oil but more oil than plain oil. Do not turn one back without turning the other back. Fry on medium flame until red.
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