Shaami kabab Recipe

Cooking Directions

• STEP 1.In a pressure cooker, cook the minced meat, lentils, and spices until tender.
• STEP 2.Once cooked, drain any excess liquid and allow the mixture to cool.
• STEP 3.Grind the mixture to a smooth paste and shape into patties.
• STEP 4.Heat oil in a pan and shallow fry the kababs until golden brown on both sides.
• STEP 5.Serve hot with mint chutney and naan bread.

Cooking Tips

• You can add a boiled potato to the mixture for added binding.
• To make the kababs more flavorful, you can add chopped onions, ginger, and garlic to the mixture.
• If the mixture is too wet, you can add breadcrumbs to help bind it together.

Storage and Serving

• Shaami kababs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either shallow fry them again or microwave them for a few seconds.
• Serve the kababs as an appetizer, snack, or as a main course with naan bread and raita.