Imported from Instagram

Reshay Waly Shami Kabab

Name: Reshay Waly Shami Kabab
Prep time: 75 min
Cook time: 35 min
Total time: 110 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 0.5 cup Chana dal (Soak for 1 hour before cooking); 0.5 kg Boneless mutton or beef (Use either mutton or beef); 1 tsp Cumin seeds (Crushed); 1 tsp Coriander seeds (Crushed); 1 Onion (Medium, sliced, for pressure cooking); 1 inch Ginger; 4 cloves Garlic (Source gives 3–4 cloves); 11 Button red chillies (Source gives 10–11); 1 Cinnamon stick; 6 Whole black peppercorns (Source gives 5–6); 1 Black cardamom; 1.5 tsp Salt; 0.5 tsp Turmeric; 3 cups Water; 1 tsp Garam masala (Add after mashing); 0.5 Egg (Half an egg, mixed into the kabab mixture); Onion (Finely chopped; quantity not stated); Fresh green coriander (Finely chopped; quantity not stated); Green chillies (Finely chopped; quantity not stated); Egg (For dipping the shaped kababs before frying; quantity not stated); Oil (For frying; quantity not stated)

Recipe by Rabia🌸 @karachifoodiegirl · Instagram

Imported by Talal Jawaid on SeeMeCook

Tender mutton or beef and soaked chana dal are pressure-cooked with whole spices, mashed, mixed with fresh aromatics, shaped, egg-coated, and fried into flavorful shredded-style shami kebabs. Serve with paratha for sehri or as a savory snack.

6 servings110 minSouth Asian

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Ingredients

0.5 cup Chana dal (Soak for 1 hour before cooking)
0.5 kg Boneless mutton or beef (Use either mutton or beef)
1 tsp Cumin seeds (Crushed)
1 tsp Coriander seeds (Crushed)
1 Onion (Medium, sliced, for pressure cooking)
1 inch Ginger
4 cloves Garlic (Source gives 3–4 cloves)
11 Button red chillies (Source gives 10–11)
1 Cinnamon stick
6 Whole black peppercorns (Source gives 5–6)
1 Black cardamom
1.5 tsp Salt
0.5 tsp Turmeric
3 cups Water
1 tsp Garam masala (Add after mashing)
0.5 Egg (Half an egg, mixed into the kabab mixture)
Onion (Finely chopped; quantity not stated)
Fresh green coriander (Finely chopped; quantity not stated)
Green chillies (Finely chopped; quantity not stated)
Egg (For dipping the shaped kababs before frying; quantity not stated)
Oil (For frying; quantity not stated)

Steps

1
Soak the chana dal for 1 hour.
2
Place the soaked chana dal, boneless mutton or beef, crushed cumin seeds, crushed coriander seeds, sliced onion, ginger, garlic, button red chillies, cinnamon stick, black peppercorns, black cardamom, salt, turmeric, and water in a pressure cooker.
3
Pressure-cook for about 25–30 minutes, until the meat and dal are tender and all the water has dried up.
4
Turn off the stove and mash the cooked mixture using a wooden spoon, hawan dasta, or ghotay wala chammach.
5
Add the garam masala, half an egg, finely chopped onion, finely chopped fresh coriander, and finely chopped green chillies to the mashed mixture.
6
Mix everything thoroughly until the additions are evenly distributed throughout the kabab mixture.
7
Shape the mixture into kababs.
8
Dip each shaped kabab in beaten egg.
9
Fry the egg-coated kababs in oil until cooked and browned.

Notes

The source does not specify the quantity of the chopped onion, coriander, green chillies, coating egg, or frying oil, nor the frying temperature or duration. It also allows either boneless mutton or boneless beef. Serve with paratha as suggested by the post.