The BEST shami kebab recipe | Authentic Pakistani homecooking

THE BEST SHAMI KEBAB RECIPE Assalamualaikum everyone- I hope you’re well. I spent a day filming how to make shami kebabs with my mama’s help in the kitchen. These kebabs are definitely a labour of love- they require a lot of time and effort, but they are so so delicious. They were invented during the Mughal era and the regality of the dish definitely shows with the complexity of the spices and method. The story is that they were invented by a chef for a nawab who had lost his teeth, which is why the meat and daal are mashed into a paste. The good thing is that you can make a large batch and freeze them for whenever you want to indulge in them. I’ve tried to include all of my mama’s tips and tricks in this recipe and video, so please do give it a like and subscribe if you found it useful. Any questions then please drop them below in the comments. For the garam masala recipe, you can find it on my Instagram page https://www.instagram.com/_thepunjabi... MY RECIPE: INGREDIENTS: 1kg lamb or mutton or beef cut into chunks 2 cups of chana daal 1 tbsp grated ginger/adrak 1 tbsp grated garlic/lehsan 1 heaped tsp Kashmiri lal mirch/red chilli powder 1 tsp namak/salt ½ tsp haldi/turmeric ½ tsp crushed kali mirch/black pepper 1 heaped tsp chilli flakes/lal mirch flakes 1 tbsp dhania powder/crushed coriander seeds 1 tsp zeera powder/crushed cumin seeds 2 tez paat/bay leaves 4 elaichi/green cardamom 2 bari elaichi/black cardamom 1 badiyan ka phool/star anise ½ stick dalchini/cinnamon 6 laung/cloves 1 tsp whole black peppercorns/sabat kali mirch 600ml water 5 eggs 1 tbsp homemade garam masala (recipe is on my Instagram page) 1 tbsp chaat masala Small handful of chopped dhania/coriander Small handful of chopped podina/mint 2 chopped hari mirch/green chillies 1 chopped pyaz/white onion METHOD: 1. Soak 2 cups of chana daal for a minimum of 2 hours 2. Place the chana daal in a pressure cooker with 1kg of meat (either lamb, mutton or beef) 3. In a grinder, crush your whole spices (2 tez paat/bay leaves, 4 elaichi/green cardamom, 2 bari elaichi/black cardamom, 1 badiyan ka phool/star anise, ½ stick dalchini/cinnamon, 6 laung/cloves, 1 tsp whole black peppercorns/sabat kali mirch, 1 tbsp dhania powder/crushed coriander seeds, 1 tsp zeera powder/crushed cumin seeds) to form a powder 4. Add this powder to the pressure cooker with your other powdered spices (1 heaped tsp Kashmiri lal mirch powder/red chilli powder, 2 tsp namak/salt, ½ tsp haldi/turmeric, ½ tsp crushed kali mirch/black pepper, 1 heaped tsp chilli flakes/lal mirch flakes) 5. Add 1 tbsp each of freshly grated ginger/adrak and garlic/lehsan 6. Add roughly 600ml water to the pressure cooker, stir the contents and place on the stove 7. Once it comes up to pressure, leave the mixture to cook for half an hour until the daal is cooked and the meat is tender 8. Once the mixture has cooked, use either a stick blender or a large stick and mash the mixture until you form a paste. You should be able to see the thin shreds of meat for a nice resha texture 9. Leave the mixture to cool for 5-10 mins then add in a whole egg 10. Also add in 1 tbsp homemade garam masala (recipe is on my Instagram page), 1 tbsp chaat masala, a small handful of chopped dhania/coriander, a small handful of chopped podina/mint, 2 chopped hari mirch/green chillies, 1 chopped pyaz/white onion 11. Mix these ingredients and knead/beat the shami kebab mixture until it is smooth, a bit sticky and ready to be shaped into kebabs 12. Take a small amount of mixture and shape it into a ball between your palms. Then flatten the ball and smooth out the edges until you have a ½ inch thick round shami kebab 13. Place on a tray and prepare the other kebabs (this recipe makes 25-30 kebabs) 14. Prepare an egg coating by beating 4 eggs in a bowl. Add a sprinkle of salt and some red chilli flakes 15. Heat some oil in a non stick pan on medium-high heat 16. Coat the shami kebabs in the egg mixture and then gently place into the hot oil (the kebabs are already cooked, so we just want to seal them with the egg mixture) 17. Cook for roughly 2 mins on each side and place them on kitchen paper to drain (flip them over using 2 spoons to make sure they don’t break) 18. Cook in batches until you have made all of the kebabs and ENJOY! You can freeze the kebabs once you have shaped them. All you need to do is remove them from the freezer, defrost them, egg coat them and fry them.