The taste and the flavours always dominate your taste buds, no matter where Indians may dwell in the globe. Every area of India has its own distinctive collection of delectable flavours and savours. With such flavours, shami kebab is one of the greatest non-vegetarian delicacies of Mughlai cuisine that can served as an appetiser and to save gas, time and money, using an air-fryer to make it is a fu way to amp cooking skills.
Shami kebabs are succulent minced lamb with lentils. These tender patties of kebab will have you daydreaming with its spicy masala stuffing on the inside and crispy fried outside. Syrians were the ones who introduced shami kebabs to South Asia. In Urdu, the term “sham” means Syria. To work in the royal kitchens, the Mughals employed cooks from all around the Muslim world, some of which were Syrian.
Therefore, Muslim immigrants from the Middle East were the ones who brought these delectable and flavourful kebab to South Asia during the period of Mughal Empire. shami Kkbab is a misnomer for silky and hese kebabs are kid-friendly, naturally gluten-free, and so wholesome! These smooth patties of well-grounded mutton mixed with some split pea lentil and some whole garam masala and blending them all of them with some fresh herbs gives it the perfect desired texture.
Talking about the origin of these kebabs the story goes is by a chef who served the Nawab (nobleman). And as the Nawa
Read MoreAdd ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger into a preheated pressure cooker.
Sauté for a few seconds, then add the mutton. Sear for 5 minutes on high flame.
Add the chana dal, turmeric powder, salt to taste and just enough water. Pressure cook the mutton and dal for 5 to 6 whistles.
Turn the heat to low and simmer for about 3 to 4 minutes, then allow the pressure to release naturally.
Allow the boiling mince mixture to cool before grinding it to combine all the garam masalas while retaining the mutton’s texture.
Combine the chopped mint leaves, finely chopped coriander, and deseeded and finely chopped green chillies with the mince-dal-spices mixture.
Make spherical patties, carefully inserting one or two sultanas into each patty, then roll in beaten egg.
Pre-heat the air fryer, then place the patties in the tray, baste them with ghee and let it run for around 15 minutes.
Serve shami kebabs with mint raita and onion rings, along with a slice of lime or tomato sauce.
Yes, air frying is a healthier option than deep frying. Simply brush the kebabs lightly with oil to create a crisp exterior layer.
This usually occurs when the mixture is overly wet or lacks binding. To help them keep their shape, add egg, breadcrumbs, or gram flour.
Air fry at 180°C for 10-15 minutes, rotating halfway through to ensure equal frying.
Yes, shape and freeze. Cook directly from frozen, or thaw slightly before air-frying.
To achieve the ideal texture, make sure the mixture is not overdone or too dry, and lightly oil the surface before air frying.
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