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Bakra Eid Recipes For Eid al-Adha Festival

Bakra Eid Recipes For Eid al-Adha Festival

Shami Kebab

Shami Kebab Recipe – How To Make Shami Kebab

Shami kebabs are a hot favorite amongst all on Bakra Eid. Learn the recipe for how to make shami kebab.

After the Muslims across the globe perform the Hajj, the annual pilgrimage in Mecca, Saudi Arabia, it is time to celebrate the sacrifice and thanksgiving to the Lord. Observed on the tenth day of the twelfth month of the Islamic calendar, Bakra Eid marks various festivities as the main highlights. People indulge in prayers, feasting, parties, fairs and picnics. Since slaughtering is a common ritual, a large variety of non-vegetarian delicacies are made. Shami kebabs are burger like patties that can be served as a starter or snack. Though the recipe looks complicated, they are pretty simple to make. Learn how to make shami kebabs by following the recipe given herein. Enjoy their delicate and special flavor!

How To Make Shami Kebab

Ingredients

  • 500 gm Mutton (minced)
  • 125 gm  Chana Dal / Skinless Bengal Gram Dal
  • 2  onions (peeled and roughly chopped)
  • 3-4 cloves Garlic (peeled)
  • 1 inch piece of Ginger (peeled and roughly chopped)
  • 1 tsp Cumin Seeds
  • 3-4 Cloves
  • 5-6 Peppercorns
  • 2-3 Green Cardamoms
  • 1-2 large Black Cardamoms
  • ½ inch stick of Cinnamon
  • 2 Bay Leaves
  • 2 tsp Coriander Powder / Seeds
  • 2-3 dry Red Chilies / ¼ tsp Red Chili Powder
  • Salt (to taste)
  • ½ cup Water
  • 2 Eggs (lightly beaten)
  • A small bunch of Coriander Leaves (finely chopped)
  • A small bunch of Mint Leaves (finely chopped)
  • Oil (for pan frying)
Method
  • Wash the chana dal thoroughly and soak for half an hour. Drain thereafter.
  • Take a large pressure cooker and combine mutton, chana dal, onions, garlic, ginger, cumin seeds, cloves, peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, coriander powder, red chilies, salt and water.
  • Cook the mixture till the meat and dal are well cooked and all the water is absorbed. Pressure cook the mixture for 2 pressures.
  • Stir fry the mixture to dry the liquid and turn the meat dry.
  • Remove the large cardamoms, cinnamon stick and bay leaves. Discard them. Let the meat cool.
  • Transfer the meat into a food processor and grind it finely until smooth.
  • Add eggs, coriander and mint. Mix well.
  • Cover the mixture and refrigerate for 1 hour or overnight to allow the mixture to set.
  • Then, divide the mixture into walnut size balls and shape each one like hamburger.
  • Heat oil in a large skillet or non-stick frying pan.
  • Shallow fry the kebabs till they are brown and crisp on both sides.
  • Serve hot with tomato sauce or green chili chutney.

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