Sarah- Hey Everyone, I’m back with the new recipe. This week I have collaborated with @potsncurries, @chilitochoc, and @chilli.and.cakes. The name of this collab is Meaty Meethi Eid (Meat Sweet Eid). @potsncurries will be making Kunna, @chilitochoc will be making gola kabobs, @chilli.and.cakes will be making black forest meringues, and as for us we will be making Instant Pot Shami Kabob.
In our household, Eid is incomplete without Shami Kababs. Shami Kababs are just a homely dish for me. I could get a sign that says Shami Kababs are home that’d be very accurate; but enough of the cheesy jokes. I really love Shami Kabab. They come in handy when unexpected guest comes in for a visit, a quick weeknight full meal, also come in handy when you just want to make a sandwich, eat it with paratha, chapati, or naan.
My mom and I always have a kabab sections in our freezers. If I’d invite you or you come unexpectedly chances are very high that I’d be serving Shami Kababs on the side along with tea or a full dinner menu. The best thing about Shami Kababs are no matter how long you freeze them they don’t lose their shape, texture, and most of important of all shape. Shami Kababs can go along with anything from ketchup to green chutney to chili garlic sauce and many more condiments. I very often eat them with ranch. (Yes I am obsessed with Ranch).
Combining eggs in the end is very essential, that gives its soft taste. I have had Shami Kabab come out very dry in the past. I called my mom asking her what did I did wrong? she told me to put more eggs into my mixture. When it comes to freeze the Kababs take a plate, place the round shaped kababs on it and freeze it for 30 minutes then take them out of the freezer and place them in zip log bag and refreeze them again until you’re ready to fry them out. Don’t fry the kababs on a high heat, that would leave them frozen or cold from inside.
Shami Kabab is my go to no matter what the occasion is. I hope you give this recipe a try. If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
My inspiration for the stack photos comes from Izzah from @teaforturmeric. She is my mentor, my very good friend, and just one of the best human beings I ever met.
Instant Pot Shami Kabab
- 2 lbs beef chunks
- 1 cup Split desi chickpea (channa dal)
- 1 medium onion chopped
- 2 tbsp ginger garlic paste
- 1 cinnamon stick
- 6 black peppercorns
- 3 cloves
- 2 green cardamom pods
- 2 black cardamom
- 1 tsp cumin seeds
- salt as needed
- 1 tbsp red chilli powder
- 2 inch ginger
- 1/4 bunch mint leaves
- 1/2 bunch cilantro
- 2 eggs
- 4 cup water or as needed
- olive oil for frying
- Turn on the Instant Pot on sauté setting. Add in beef, water, onion, ginger garlic paste, red chilli powder, cinnamon stick, black cardamom, green cardamom pods, cloves, cumin seeds, black pepercorns and salt.
- Mix everything well. Press the Meat setting and seal the lid for 30 minutes.
- Vent the air out and unseal the Instant Pot, and now add Channa Dal, mix well,press Meat setting again, seal the lid for 5 min.
- Vent the air out. Mix well, press the sauté setting and let it cook openly until the water dries out fully. This process will take 15-20 minutes depends on how much water you have remaining in the pot.
- Let it cool down for 10 minutes.
- In a blender, combine cilantro, green peppers, mint, and 2 inch ginger. Grind it for 2 minutes, then mix it with the dry beef mixture.
- Add eggs into the mixture and mix well.
- Now shape the mixture into little round shape kababs (patties) about 1 inch wide and less then 1/4 inch in length.
- On medium heat, in a fry pan, heat olive oil.
- Add in the Kababs and shallow fry them, until they are medium to dark brown on both sides.
- Serve it immediately.