Shami Kebab: Authentic Commercial Recipe

 

Shami Kebab: Authentic Commercial Recipe

An Eastern and Mughal Cuisine Fusion

 

History and Origin:

 

The tale of Shami Kebab dates back to the Mughal era when royal chefs concocted this delicacy for Nawabs and aristocrats. We already know of many iconic dishes, like Nihari, Harissa, and Haleem that were crafted by the royal chefs of the Mughal era with backgrounds varying from Afghan to Arab culture which inspired many fusion dishes known as Mughlai dishes today. The Shami kebab owes its name to the Arabic word "Sham," representing the historic region of Syria. Over time, it found its way into the hearts and kitchens of Indian households, becoming an integral part of festive feasts and celebrations.

 

Regional Charisma and Diversity:

 

What makes Shami Kebab truly special is its regional adaptations. From the robust flavors of Lucknawi Shami Kebab adorned with aromatic spices to the subtly spiced Bengali version, each region adds its unique touch. Explore the diverse renditions that have evolved over generations, mirroring the distinct tastes and preferences across India. Shami Kebab has become the centrepiece of every celebratory feast from Ramadan to Eid festivities and more.

 

Introduction:

 

Let’s learn the Authentic Commercial Recipe used in the most famous places known for Iconic Shami Kebabs while we delve into the rich heritage and culinary history encapsulated in the world of Shami Kebab. This dish, deeply rooted in the culture of the Indian subcontinent, offers a sensory experience like no other.

 

 

Recipe:

Ingredients:

 

1 Kg minced meat (mutton or beef)

250 grams split chickpeas (Chana Dal, soaked)

250 grams potato (boiled and peeled)

1 large onion, finely chopped

2-3 green chilies

1-inch ginger, paste

5-6 cloves of garlic, paste

1 tbsp cumin powder

1 tbsp coriander powder

1 tbsp garam masala

1 tsp black pepper powder

Salt to taste

Handful of fresh coriander and mint leaves, chopped

1 egg

Oil for frying

 

Instructions:

 

Boil minced meat and lentils until tender. Drain excess water.

Blend meat, lentils, green chilies, ginger, and garlic into a coarse mixture.

Sauté onions until golden brown. (Variation: can use freshly chopped onion)

Mix sautéed onions with the meat-lentil blend.

Add boiled potato and mix well with the mixture.

Add cumin, coriander, and garam masala.

Add salt, black pepper and fresh coriander.

Mix well and shape the mixture into flat kebabs.

Dip in beaten egg.

Fry until golden brown.

 

Variations:

 

Explore the myriad of Shami Kebab variations. Many regions use Kashmiri chilli and chilli powder along with other spices to make them spicy. We also have variations such as Galouti Kebab, a Lucknawi specialty known for its melt-in-the-mouth texture, or the Kashmiri version infused with the warmth of local spices.

 

Tips and Tricks:

 

For a velvety texture, ensure the meat-lentil mixture is finely ground.

A fresh and vibrant taste can be achieved by adding the onion without sautéing.

Use ghee for frying to impart an indulgent aroma.

These kebabs can be frozen for up to 6 months. Just thaw it out, dip it in egg and fry, when required.

 

Conclusion:

 

As the tantalizing aroma of Shami Kebab fills the air, it reminds you of the diversity and cultural history of Indian cuisines and provides proof that Indian Cuisines were amongst the first few to experiment fusion of flavors centuries ago. This also confirms that Indian cuisines are abreast of evolving cultures. Shami Kebab invites you to enjoy not just a dish but a piece of culinary history. Whether enjoyed as an appetizer or a main course, Shami Kebab epitomizes the art of blending spices, tradition, and innovation in every delightful bite.

 

Embark on this gastronomic journey and let the symphony of flavors elevate your dining experience to new heights. Shami Kebab isn't just a dish; it's a celebration of culture, diversity, and the everlasting magic of Indian cuisine.