Payal’s Mommy’s Lucknowi Shami Kebabs
Ingredients
Instructions
  1. Wash 500 gms keema and completely remove the water from Keema after wash
  2. Steam the washed keema with onions, whole spices, ginger, garlic, whole red mirchi and chana dal (half cup). Add salt and coriander powder. After the 1st whistle, add a closed bag of 2-3 coals and steam the keema with coal at a slow flame of gas. This process usually takes 1-1.5 hours.
  3. Let the batter cool down
  4. Now you can either blend in a mixer to form a dough or use traditional press (silbata). My mother prefers the traditional way of using silbata as it keeps the aroma of spices intact.
  5. Make small round flat balls of this dough.
  6. Heat oil in a pan and on a slow pan roast these kebabs at very slow flame and keep turning the kebabs till they turn dark brown.
  7. Garnish with coriander leaves and onion rings and serve with green chutney
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 Payal's Mommy's Lucknowi Shami Kebabs
Lucknowi Shami Kebab Recipe
Course Appetizer
Cuisine Indian
Keyword lucknowi kebab l, lucknowi shami kebab, lucknowi shami kebab recipe, shami kebab, shami kebab recipe
Servings
Ingredients
Course Appetizer
Cuisine Indian
Keyword lucknowi kebab l, lucknowi shami kebab, lucknowi shami kebab recipe, shami kebab, shami kebab recipe
Servings
Ingredients
Lucknowi Shami Kebab Recipe
Instructions
  1. Wash 500 gms keema and completely remove the water from Keema after wash
  2. Steam the washed keema with onions, whole spices, ginger, garlic, whole red mirchi and chana dal (half cup). Add salt and coriander powder. After the 1st whistle, add a closed bag of 2-3 coals and steam the keema with coal at a slow flame of gas. This process usually takes 1-1.5 hours.
  3. Let the batter cool down
  4. Now you can either blend in a mixer to form a dough or use traditional press (silbata). My mother prefers the traditional way of using silbata as it keeps the aroma of spices intact.
  5. Make small round flat balls of this dough.
  6. Heat oil in a pan and on a slow pan roast these kebabs at very slow flame and keep turning the kebabs till they turn dark brown.
  7. Garnish with coriander leaves and onion rings and serve with green chutney