The word ‘kebab’ in Arabic, actually means ‘fried meat’. Kebabs originated in middle east. Initially, it was very popular in Persia and Turkey. In India, it was introduced during the Sultanate period and the common people enjoyed it for breakfast with naan.
Shami kabab is the Indian derivative of the original kebab. Galawat kebab and kakori kebabs are also popular in North India.
According to one of the most famous legends, regarding the origin of Shami kebabs, there was a toothless Awadhi Nawab (a regional ruler) who couldn’t chew meat- yet craved for it – and was responsible for its ‘discovery’.
A very wholesome dish, flavoured with aromatic spices , onions and herbs cooked with lentils, one can serve kebabs with or without different types of breads.
Kebab is a major food attraction for tourists who visit Lucknow.
My daughter adores kebabs. It is and always had been one of her favourite dishes. She could probably eat it everyday and not tire of it! When she was just three, she refused to eat most food items but when anybody offered her kebabs…😂
In addition to the usual spices I add ajwain to the kebab mix. Ajwain (caraway) is very beneficial for one’s gastro health and in today’s age of office jobs and physical inactivity, it is quite a healthy addition to one’s diet.
I usually serve kebabs with kulcha or paratha.
Prep time: 1 hour
Cooking time: 15 minutes
- 250 gms minced meat (mutton)
- 100 gms soaked chana dal (split chickpea lentils)
- 10-12 garlic flakes
- 1 1/2 inch ginger
- 4-5 whole red chilli
- 5-6 green cardamom
- 6-7 cloves
- 12-14 peppercorns
- 1/2 tsp coriander powder
- 1/2 tsp cumin seeds
- A few strands of mace
- 1/2 tsp poppy seeds
- 1/2 tsp ajwain (caraway)
- 1/2 tsp fennel
- 1 inch cinnamon sticks
- Salt to taste
🔷 Place the above mentioned ingredients in a pressure cooker with a little water and steam it for two whistles.
🔷Simmer it for five minutes and take the lid off the cooker. Now, reduce the water completely on high flame and then take the cooker off the flame. Allow the mixture to cool.
🔷Grind this mixture finely in a mixer-grinder without water.
- One finely chopped onion.
- 25 gms chopped corriander
- Desi ghee/oil for frying
- 2 finely chopped green chillies
🔷Mix all the above mentioned ingredients into the mixture prepared earlier.
🔷 Divide the mixture in equal portions and make kebabs.
🔷 Take a nonstick flat pan or tawa and pour ghee. Shallow fry the kebabs over medium heat on both sides until golden brown.
🔷Serve hot with your choice of bread and salad. Enjoy😋