Kashmiri Shammi Kebab Recipe

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An excellent snack option, and very easy to conjure! I normally enjoy this simple yet flavorsome kebab with Italian Flatbread-an amazing fusion.

Kashmiri Shammi Kebab Recipe Recipe

shammi

By Monish Gujral Published: July 15, 2014

    An excellent snack option, and very easy to conjure! I normally enjoy this simple yet flavorsome kebab with Italian Flatbread-an …

    Ingredients

    Instructions

    1. Wash the meat, trim and drain. Cut into large chunks.
    2. Put the meat into a pan with gram, whole spices, spice powders, garlic and salt.
    3. Add just enough water to cover the contents of the pan and cook on low heat, till the water evaporates and the meat is tender.
    4. Remove the pan from heat and set aside to cool.
    5. Remove and discard the whole spices from the pan.
    6. Grind the kebab mix in a food processor, till it becomes a fine paste. Transfer the paste into a bowl and add the green chillies, coriander leaves, ginger, cumin and turmeric powder. Mix well.
    7. Taste and add more salt if required. Grease your hands and divide the kebab mix into 4 equal portions. Roll each portion into round balls and flatten them into patties.
    8. Heat oil in a frying pan and deep fry the kebabs till golden brown on both sides and drain on kitchen paper.
    9. Arrange kebabs on serving platter and sprinkle Chaat Masala and serve hot with sliced onions, mint chutney and Italian flatbread.

    First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

    2 Comments

    1. Beginner

      September 1, 2014 at 2:03 am

      Hi one question…in step 5 you mention whole spices but I’m not fully sure what all comes in whole spices…as in what all we have to discard? Do olives also come in this step as they are not mentioned elsewhere?

      • Monish Gujral

        September 5, 2014 at 12:27 am

        Hi,
        I appreciate your enthusiasm to cook this delectable kebab recipe! The whole spices in STEP:5 refer to >Cardamom >Cinnamon Stick. :)

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