There are so many tales regarding the origin of this sophisticating kebab and I am not sure who gets the credit for this dish. It is not surprising then to see variation in the published methods. Most believe that this particular kebab was introduced by the Mughal Emperors, who brought their own Syrian Bawarchis (cooks). I am reliably informed that shami kebab translates to Syrian kebabs.
However, in Hindi and Urdu the word sham means evening. Sham-e-Awadh, evening in Lucknow in the Kothi’s (Bunglows) of The Nawab’s of Lucknow are well know for serving many types of kebabs, and Shami Kebab certainly features prominently in their cuisine.
Yet another claim comes from the village of Sham Churasi in Hoshiarpur district in Punjab. It doesn't matter which tale is true, I am just glad that someone did produced this kebab, which is really quite easy to make despite the elaborate write up.
- 500 gms of Lamb Mince
- 125 gms of Channa Dal
- 2 finely chopped Onions
- 3-4 Finely chopped Green Chillies
- 3 cloves of Garlic
- 1 inch of Ginger
- 1 tsf Cumin seeds
- 4 Cloves
- 6 Peppercorns
- 3 Green Cardamons
- 2 large Black Cardamons
- 1 inch Cinnamon stick
- 2 Bay leaves
- 2 tsf Coriander seeds
- 3 Dry Red Chillies
- 1 tsf Salt to taste
- 2 slightly beaten Eggs
- 1 Bunch of Fresh Coriander
- 1/2 cup Water
- Oil for shallow frying
- Soak the Channa dal for approx 30 minutes
- Put all the ingredients except for the eggs, coriander and oil in a pressure cooker or a pan. Cook for about 5 minutes in a pressure cooker (full pressure) or till the mince is half cooked. Dry off any liquid.
- Grind the mix in a food processor till it is the consistency of a paste.
- Add the beaten egg and chopped Coriander
- Leave it to cool. Can leave it overnight in the fridge for the dough to settle.
- Take a small amount to make small patties ready for shallow frying browning the kebabs on both sides.
Serve with Mint Chutney as a starter or with drinks snack.