Hyderabadi Beef Shami Kababs

Name: Hyderabadi Beef Shami Kababs
Total time: 2400 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 kg Beef boneless; 1/4 cup Bengal Gram or Chana Daal; 2 tsp Salt or to taste; 2 tbsp Red Chilli powder; 2-3 Green Chillies; 2 tbsp Oil; 1/2 tsp Turmeric powder; 1 tsp Garam Masala; 1 small bunch chopped Coriander Leaves; 1/2 bunch chopped Mint Leaves; 1 large chopped Onion; 6-7 Cubeb or Tailed Pepper or Kababchini; 1 tsp Caraway Seeds; as needed Extra Oil

ZMA @zesty5

#HNV
#cookpadindia
An authentic Kabab recipe from my beautiful city Hyderabad with it's melt in mouth texture. These leftover aromatic and flavourful Kababs are a delicious treat on any day. Kids will love them too. Enjoy these succulent Kababs on any important family get togethers or a weekend family meal. These are made with both Lamb and Beef. Since boneless meat is used, it becomes easier to pressure cook and then grind to make a smooth paste. Shape them into round or oval as shown according to your own choice.
They go very well alongside Hyderabadi Khatti Daal. You will just love it.
The best part is that these can be enjoyed with Rotis too. I have also made innovative Shami Kabab Wraps as well. The options are endless. You can just spruce up your imagination and make use of them just as I did. You can slow cook it as well for a unique texture and flavour as well if you have time on hand.

Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zeen!

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Ingredients

35-40 minutes

7-8 servings

1 kgBeef boneless
1/4 cupBengal Gram or Chana Daal
2 tspSalt or to taste
2 tbspRed Chilli powder
2-3Green Chillies
2 tbspOil
1/2 tspTurmeric powder
1 tspGaram Masala
1small bunch chopped Coriander Leaves
1/2 bunchchopped Mint Leaves
1large chopped Onion
6-7Cubeb or Tailed Pepper or Kababchini
1 tspCaraway Seeds
as neededExtra Oil

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Steps

35-40 minutes

1

Soak Daal for an hour. Add all the ingredients including the Chana Daal to a pressure cooker. Pressure cook for 6-7 whistles with minimal water.
2

Let the pressure settle down. Open the lid and cook until whatever water that is remaining dries up completely. Grind to a smooth paste. Onion is used to give these Kababs an authentic taste and texture. Always use Daal and Meat in a 1:3 ratio. That is very important for the texture of these Shami Kababs. Otherwise they just tend to become Daal Patties more than Kababs. I highly recommend this important step to be followed by all means.
3

Form either round or oval shaped patties and shallow fry them on a low heat until done on both the sides.
4

Shallow fry them in little oil everytime you need to serve these. They can be stored in airtight containers and relished for Months together. Remember to freeze them in airtight containers with a cling film in between each layer. You can stack them up one above the other with a cling wrap or a butter paper in between so that they don't stick. Depending on the size of the container, you will get so many number of Kababs in each layer.
5

Make them in advance and relish as and when required. It becomes very handy this way. Especially for working moms, this is a boon. Yum! Enjoy!

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ZMA @zesty5

on March 26, 2022 02:27

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.