A Recipe – Shami Kebabs

Hello my dears,

You lovely people seem to be reading these recipes and I’ve already had some great feedback so I guess I’ll carry on posting these until you guys lose interest 😁…hehehe.

I’m a little hesitant sharing this recipe with you because my mum shared it with me about ten years ago and it’s her speciality, loved by so many and I wonder if I can do it justice. For, how would I know how much it has evolved since it’s been brought into my kitchen? After this, I’m sure I’ll be finding out soon enough πŸ˜‰…

I’ve noticed that unless you write things down, recipes tend to change over time so much so that you sometimes are very surprised at what your recipe has morphed into, a few years later. I’ll give you an example. I once penned down some recipes via email to a friend a few years ago and then came across them recently. Not only was I surprised at the recipe but also the method I used was very different! It’s made me realise how important it is to note things down, especially if the recipe is working!

So, let’s get down to business.

Ingredients (makes around 20 kebabs)

  • 500g minced meat
  • 2 medium onions
  • 4 garlic cloves
  • 1 inch fresh root ginger
  • I tomato
  • 2 tsp salt
  • 4-5 fresh green chillies
  • handful dhaniya or coriander leaves
  • 1 tbsp dried methi or dried fenugreek leaves
    1 tbsp basaar or Kashmiri pre-mixed curry powder
  • 1 free-range egg lightly beaten
  • about 1 cup gram flour to bind
  • vegetable oil for frying

Method:

  1. Add the purΓ©ed onions, tomatoes, chillies, ginger and garlic to the minced meat. You can also chop these finely but since my food processor is not working, I used my blender instead. I didn’t see any difference in the end product- you can choose whichever method suits you.
  2. Measure out the basar or Kashmiri curry powder, salt, fenugreek and finely chopped coriander to add to the mix.
  3. Mix together well. You may use a wooden spoon but your hands work extremely well to do this effectively.
  4. Measure out a cup of gram flour and mix it in. Add the whisked egg. These two ingredients will help bind your mixture together.
  5. It should then look something like this (I should add, although I’ve shared the recipe using 500g of minced meat or keema, I’ve used a kilogram here):

Fill a cup with room temperature water and dip your hands in so that they are damp. Make a patti about the size of your palm.

  1. Heat your oil on high heat and then once it is slightly bubbling, keep it on a medium flame as you add your kebabs into the deep fryer.
  2. Flip them over as they change colour until they are a reddish brown colour. Remember, they will continue to ‘cook’ for a few minutes afterwards so take them out about a minute before you think they’re ready! Taste them as you go along and you’ll soon get the hang of it.
  3. Soon, you’ll see they will begin piling up πŸ˜ŠπŸ‘ŒπŸ½.
  4. There are many ways to enjoy these. We made wraps using seeded tortillas. AlhamduLillah they were delicious πŸ˜‹. Now, I would like to share something that didn’t work today. I tried my hand at making my own tortilla wraps and they didn’t turn out so well. I have a feeling I was using my knowledge of making rotis to make the tortillas thinking that the recipe was the only thing that I’d need to change. However, the tortillas needed to be thinner to work. I’ll definitely update you on these once I work out the correct method.

OK that’s it from me tonight. Have a lovely evening! Good night 🌟…

Peace and love,

Sidra

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