Shami Kebab
These savory lentil and meat patties are a classic Pakistani appetizer. Spiced with aromatic whole spices, they are crispy on the outside and tender within. Shami kebabs are perfect for entertaining or as a delightful snack.
O rețetă originală de Forkin
- Durată totală
- 1 oră 45 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 586 kcal
Informații despre alergeni: poate conține ouă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
- 250 gboneless beef, cut into 1-inch cubes
- 0,5 canăchana dal, rinsed
- 0,5 buc.yellow onion, roughly chopped
- 3 cățelgarlic, peeled
- 15 gginger, peeled
- 2 buc.green chili
- 1 buc.cinnamon stick
- 1 buc.black cardamom pod
- 3 buc.clove
- 0,5 lingurițăblack peppercorn
- 0,5 lingurițăcumin seed
- 0,5 lingurițăcoriander seed
- 0,25 lingurițăturmeric powder
- 1 lingurițăsalt
- 2 canăwater
- 1 buc.egg, beaten
- 0,25 canăfresh coriander, finely chopped
- 2 lingurămint leaf, finely chopped(opțional)
- 0,5 canăfrying oil
Ustensile
food processor · large skillet · paper towels · large pot
Mod de preparare
Pas cu pas
- 1
Combine the beef, chana dal, yellow onion, garlic, ginger, green chilies, cinnamon stick, black cardamom pod, cloves, black peppercorns, cumin seeds, coriander seeds, turmeric powder, and salt in a large pot or pressure cooker.
- 2
Add the water to the pot, ensuring all ingredients are submerged.
- 3
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is very tender and the dal is soft and has absorbed most of the water. If using a pressure cooker, cook for 15-20 minutes after pressure is reached.
Aproximativ 40 min.
Nota bucătarului: If there's excess water, remove the lid and cook on medium heat until it evaporates.
- 4
Remove the pot from the heat and let the mixture cool slightly.
Aproximativ 10 min.
- 5
Remove and discard the whole spices (cinnamon stick, black cardamom pod, cloves).
Aproximativ 1 min.
- 6
Transfer the cooked mixture to a food processor and pulse until a coarse, well-combined mixture forms. Alternatively, pound it in a mortar and pestle or grind it twice through a meat grinder.
Aproximativ 5 min.
Nota bucătarului: Do not over-process; a slightly coarse texture is desirable.
- 7
Transfer the mixture to a large bowl and let it cool completely, about 30 minutes, to make it easier to handle.
Aproximativ 30 min.
- 8
Add the beaten egg, fresh coriander, and mint leaves to the cooled mixture. Mix thoroughly until everything is well incorporated.
Aproximativ 3 min.
- 9
Divide the mixture into 12-16 equal portions and shape them into flat, round patties, about 1/2 inch thick.
Aproximativ 10 min.
Nota bucătarului: Lightly oil your hands to prevent sticking.
- 10
Heat the frying oil in a large skillet over medium heat.
Aproximativ 2 min.
Nota bucătarului: Ensure the oil is hot but not smoking.
- 11
Fry the kebabs in batches for 3-4 minutes per side, or until golden brown and crispy.
Aproximativ 8 min.
Nota bucătarului: Do not overcrowd the pan, as this can lower the oil temperature and make the kebabs greasy.
- 12
Remove the fried kebabs from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 13
Serve hot with mint chutney or a side of raita.
Per porție
Valori nutriționale
- Calorii
- 586kcal
- Proteine
- 19,3g
- Carbohidrați
- 24,8g
- Grăsimi
- 46g
- Fibre
- 5g
- Zahăr
- 4,9g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover shami kebabs in an airtight container in the refrigerator.
Reheat in a pan over medium heat until warmed through, or in an oven at 180°C (350°F) for 10-15 minutes.