Mutton Shami Kebab Fingers recipe has a perfect blend of aromatic spices and a crunchy outer which will be great as a starter dish.
Mutton Shami Kebab Fingers is a wonderful snack from Hyderabadi cuisine. This easy-to-cook Shami kebab recipe is made by mutton though Shami kebabs can be vegetarian too. A perfect snack for dinner parties at home, mutton Shami kebab will be great as a starter dish served with an accompaniment of your choice.
Shami Kebabs are wonderful to eat in sandwiches, wraps or paratha rolls, alongside rice, even on their own with your favourite sauce and a fork. My favourite way is in a Shami Anda Bun Kebab, which is basically a Shami Kebab burger with chutneys, salad and an omelette.
Many recipes call for using ground/minced meat and I can see why - it is quicker cooking and easier to grind. If you genuinely have a preference for the finished result of ground/minced meat over whole chunks, then you can totally use that here!
You can usually make a big batch of Shami Kebabs Fingers whenever you want so this recipe I am sharing today is usually doubled. Sometimes even tripled if I feel like taking on a challenge. When I make such a big batch, I find it really worth my time to dry roast and grind my own spices myself. It really adds a huge amount of depth to the flavour and again, I find it worth it for when I am making a big batch.
Ingredients for Shami Kabab Fingers
Steps for Shami Kabab Fingers
Shami Kabab Fingers
Ingredients
250 grams mince Meat
Half cup Split Chickpea Lentils
2 medium Potatoes
1 big Onion
1 teaspoon Salt
1 tablespoon Ginger Garlic Paste
Half teaspoon Black Pepper Powder
2 teaspoon Chilli flakes
1 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1 teaspoon Garam Masala Powder
Half cup Water
Fresh chopped Coriander Leaves
Chopped Mint Leaves
Chopped Green Chillies
1 teaspoon Chat Masala
Half Lemon Juice
1 teaspoon Clarified Butter
Eggs + Salt
Bread Crumbs
Steps
Take half cup split chickpea lentils, wash and soak them for 2 hours, if you have time you can soak it overnight also.
In a pressure cooker add 250 grams minced meat, 2 medium potatoes cut into medium pieces, 1 big onion roughly chopped, 1 tsp salt, 1 tbsp ginger garlic paste, half tsp black pepper powder, 2 tsp chilli flakes, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder, half cup water, then cook on high flame till one whistle, then cook on low flame for 4 to 5 minutes and check it after 5 minutes.
Check it if the meat is done, if there is any water or moisture remaining in the mixture put it on high flame to dry up the water from the mixture and keep mixing it with a spatula or big spoon so that it does not stick to the bottom of the cooker.
Keep it mixing and mashing so that the mixture is dried up and well mashed.
When done off the flame and let it cool down.
Remove it into a dish when the mixture of Kabab is cool down then add fresh chopped coriander leaves, chopped mint leaves, chopped green chillies, 1 tsp chat masala, half lemon juice, 1 tsp clarified butter, mix it well.
Take small balls of the kabab mixture and make long finger shape kabas of it.
Whisk 2 Eggs add a little salt and mix it.
Dip the Shami Kabab Fingers in the egg and coat them with breadcrumbs.
At this point you can store them and freeze it. This Shami Kabab Fingers are easy to store and you can use them whenever you need to.
Fry the Fingers in hot oil till golden and crispy.
Serve it with chutney or Ketchup.
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Tips * You can use chicken instead of mutton to make Kabab Fingers. *Adjust chillies according to your taste.
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