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My Verizon Of Shami Kabab

Actually since I found out nearly a year ago that I am a type 2 diabetic. I pretty much stay away from Desi foods because of their high carbs and with it being fried. When I say Desi I mean South Asian. This dish can be petty much labor intensive but a pressure cooker and a food processor is a must along with mortar and pestle. This is how I get things done when it comes to making this dish.

First add either 1 lb or kg of washed beef, chicken breast, veal, lamb or goat, along with 1/2 cup of chana ki dal which are big yellow lentils, either 1 small green papaya cube or 1 pinch of Shan meat tenderizer, 1 liter or 1 1/2 quart of water to a multi functional cooker such as instant pot etc. or a regular stovetop pressure cooker. If using instant pot and the like; have it on sealing and select pressure cook on high for 20 minutes, Stovetop pressure cooker is after the float button pops up and then set for 20 minutes on high heat.

With stovetop just turn off the heat and let the pressure escape natrually. Also you can do the same with a multi functional cooker or hit the quick release button. Before you do that it is strongly advised you use a steam diverter. Amazon sells them for your type of multi functional cooker. It protects your cupboards from the steam and I have mine pointed in the direction of my kitchen sink since my cooker sits on my counter. When you are done here and pressure is gone and the button is down then you can open it up and you can turn the heat up to high unopened for stove top and for multi functional tap the saute button until it is semi dry.

Let cool to the touch and remove the lamb or goat if using and remove the bones and place it back in to the pot by using a pair of tongs. Now for the food processor part it goes like this, just add 1 onion or shallot, 1 small piece of ginger, 1 green chili, 3 cloves of garlic, 1 pinch each of cilantro and fresh mint or you can add dried mint too. Rough chop bigger items like onions before you put them in the food processor. The rest can be put inside the processor without a problem and pulse until it is in very tiny particles.

Place the semi dry dal and meat in to the food processor by adding it to the onion mixture. Make sure you empty the stovetop pressure cooker or inner lining of your multi functional cooker. Pulse again and then leave it be for a minute and then make the rest of the masala mixture which consists mostly of whole spices.

This involves my mortar and pestle. Add 1 pinch each of black peppercorns, cumin seeds, black cumin seeds, shai zeera (cumin seeds), coriander seeds, 3 each of kabab chini (cubeb berries), cloves, 1 each of broken stick of cinnamon, strand of mace, bayleaf, either 1 Kashmiri chili or whole round red chili, grind in to a coarse poweder and add to dal mixture in food processor. Add 1 pinch each of pink salt, red chili powder, turmeric, grate some nutmeg and again pulse and then fast speed to mix the contents for 5 seconds.

Once more transfer contents in to a large mixing bowl and add 1/2 cup of besan (chickpea flour) a little at a time and mix well with a large wooden spoon until it becomes a stiff dough. Now to cook these kababs. Aren’t your mouths watering?

l put silpat in to the air fryer basket and place it in your multi functional cooker and spray this with cooking spray. Let the oil get hot if you are frying. With slightly damp hands take 1 small teaspoon and scoop the dough out and then form it in to patties and gently place it in to hot oil and fry for 5 minutes per side or until done in batches of 3 and make sure they are golden brown before flipping on medium high heat.

In order to cook these all you have to do is first add 1/4 cup of either corn, canola or vegetable oil to either a wok or cast iron skillet.

In order to cook these all you have to do is first add 1/4 cup of either corn, canola or vegetable oil to either a wok or cast iron skillet. There are two ways you can make these. Also I had to make sure my fan in the kitchen was turned up full blast because my smoke detector is very hair trigger and it gets annoying.

Place the silpat to the air fryer basket and place it in your multi functional cooker and spray this with cooking spray. Let the oil get hot if you are frying. With slightly damp hands take 1 small teaspoon and scoop the dough out and then form it in to patties and gently place it in to hot oil and fry for 5 minutes per side or until done in batches of 3 and make sure they are golden brown before flipping on medium high heat. Place finished shami kababs in an absorbent paper towel lined container which is perferbly a pot on the back burner of the stove.

For instant pot and other multi functional cookers is adding 3 kababs to the silpat and select bake at 400F or 200C for 20 minutes after placing the air fry lid on top or you can just use a standard air fryer. Repeat these until there is no more meat and dal mixture left. Serve with your favorite chutney of choice.

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