শীর্ষরিপো্র্ট ডটকম । ১৯ ডিসেম্বর ২০১৬
Shami Kabab
Shami Kababs are popular and authentic Bangladeshi festival food. It is easy to cook and very mouthwatering delicious food. Bangladeshi people can’t imagine any festival without it. It is a all time favorite side dish. A shami Kabab can be made with any kind of meat.
Shami Kabab
Cuisine: Bangladeshi
Serves: 15 people
Prep Time : 20 minutes. Cook Time : 15 minutes Yield : 16 kababs
Ingredients
For Cooking Keema-Dal:
Mince/Keema( ground beef (or ground chicken) – 1/2 kg
Chana Dal – 1/2 cup
Bay leaf – 2
Cinnamon stick 1 – 2 pieces
Green Cardamon – 3 pieces
Cloves – 4 pieces
Ginger – 1 tablespoon chopped
Garlic – 2 teaspoon chopped
Cumin paste – 1/2 teaspoon
Coriander Powder – 1/2 teaspoon
Sugar – 1 teaspoon
Salt – to taste
For Making Dough:
Egg – 1 large
Fresh mint leaves – 2 tablespoon chopped
Crispy Fried onion(Beresta) – 1/2 cup
Dry Red Chili – 3 pieces roatsed
Lemon Juice – 1 teaspoon
Another Ingredients:
Oil for deep fry
Instructions
Preparation:
Soak yellow split pea (chana dal) in water for about one hour.
Wash and drain ground beef and yellow split pea (chana dal). Keep aside.
Keema-Dal Cooking Method:
In a pan mix ground beef and yellow split pea (chana dal) with all ingredients for cooking keema-dal.
Add one cups of water and cook on medium heat until meat and dal is tender and all the water dries up.
Grind the cooked meat, yellow split/dal, roasted dry red chilies with a grinder or shilpata.
Adjust salt and pepper. Keep aside.
Making Shami Kabab:
Take a bowl, add ground keema-dal, egg and rest of the ingredients for making dough-fried onion, lemon juice, and mint leaves, except oil. Mix well.
Make small, round, flat shaped kababs with the kabab mixture. Keep aside.
Frying Method:
Heat enough oil in a deep fry pan on medium heat.
Fry kabab till golden brown on each side.
Keep on kitchen napkin or a tissu.
Serve with Biriyani or Polau.
