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Shami Kabab's is a delicious north Indian popular snack to have as appetizers from the Nawab’s cuisine. Shami Kabab is made from mince meat which enriched with a lot of garam masala, and is garnished with lemon juice and sliced raw onions tastes amazing. Mint chutney made from mint or coriander goes great with this.

Ingredients for Shami Kabab

Ingredient (1)

• Minced meat – 500 gms
• Bengal gram - 125 gm
• Garlic pods - 5
• Ginger - ½" piece
• Red chillies - 4-5
• Black pepper - 4-5
• Brown cardamom - 4-5
• Cinnamon - 1 tsp
• Water - ½ litre
• Salt to taste

Ingredient (2)

• Garam masala - 1 tsp
• Green cardamom powder - ½ tsp
• Mace powder - ½ tsp
• Kewra water - 1 tsp
• Mitha ittr - 2 drops

Ingredient (3)

• Mint leaves - 50 gm
• Ginger - 1" piece
• Onions - 3 medium size
• Raw mango - 125 gm
• Green chillies - 8-10
• Salt - ¼ tsp or as per taste
• Ghee - 250 gm

Preparation Method

For boiling and grinding

1. Clean the minced meat and keep aside.
2. Chop the ginger.
3. Grind and extract the juice of the garlic.
4. Place a deep vessel on the fire and put all the ingredients in (1). Cover and cook till done. Then remove the cover and keep stirring till the water evaporates and the content become thick.
5. Remove it from fire and grind to a very fine paste.
6. Now mix the ingredient (2) and blend well.
7. Divide the mince paste into approximately fifteen portions and make each balls and keep aside.
8. Wash and finely chop the mint leaves, green chillies and onions.
9. Peel the raw mango, and finely chop it.
10. Chop ginger.
11. Add salt to the mixture and mix well using your fingers.
12. Now take each ball and stuff it with the mixture and gently shape into patties.
13. Then grease a mahi tawa in a low flame with 50 gm of ghee and place the kababs in it.
14. Melt the rest of the ghee and pour on the kababs evenly.
15. When the kababs gently turn to a golden brown colour.
16. Serve hot with fresh mint chutney.
17. It also goes good with romali roti.