Resha Kabab – Resha Shami Kabab
Ingredients
- Beef/Mutton 1 kg, cut into 1 inch cubes
- Split Chickpea lentil [Chana dal], also called Bengal gram
- Onion 1 big, chopped into big chunks
- Garlic cloves 15-20
- Ginger 1 tablespoon, grated
- Coriander Seeds 2 tablespoons
- Cumin Seeds 1 tablespoon
- Salt 1/2 teaspoon (can be adjusted later)
- Turmeric powder 1/2 teaspoon
- Red chili powder 1/2 teaspoon
- Bay leaf 1
- Cloves 5-6
- Black cardamoms 2
- Star anise 1
- Green cardamoms 2
- Cinnamon stick – 2 inch
- Black peppercorns 7-8
- Water as needed to cover the meat
- Green chilies chopped 3-4
- Egg 1, large
Preparation
- Soak the chickpea lentil in plain water over night. Next day wash it and strain the water.
- In a pressure cooker, add beef/mutton cubes, onion, garlic, ginger, coriander seeds, cumin seeds, salt, red chili powder, turmeric powder, bay leaf, cloves, black and green cardamoms, star anise, cinnamon, black peppercorns and chickpeas lentil.
- Add enough water to cover the meat.
- Bring to a boil and then put on pressure for 20-25 minutes.
- Release the pressure and evaporate the remaining liquid by cooking the mixture without pressure.
- Keep cooking and stirring to avoid burning. Mixture is ready when it leaves the pot and clings together.
- Immediately mash the mixture with a potato masher or a simple fork. Mashing will result in resha (meat flakes) formation. If you do not want resha in your shami kabab then simple grind it into a fine paste.
- Allow to cool slightly and then add chopped green chilies as per your liking.
- Add 1 egg and mix.
- Shape into small discs (kababs). Layer the kababs in an airtight container and cover with a parchment paper, repeat.
- Cover the container with lid and freeze for up to 3 months.
- To cook the kababs, take them out straight form the freezer and shallow fry.
- Enjoy!
Resha Kabab – Resha Shami Kabab
Ingredients
- Beef/Mutton 1 kg cut into 1 inch cubes
- Split Chickpea lentil [Chana dal] also called Bengal gram
- Onion 1 big chopped into big chunks
- Garlic cloves 15-20
- Ginger 1 tablespoon grated
- Coriander Seeds 2 tablespoons
- Cumin Seeds 1 tablespoon
- Salt 1/2 teaspoon can be adjusted later
- Turmeric powder 1/2 teaspoon
- Red chili powder 1/2 teaspoon
- Bay leaf 1
- Cloves 5-6
- Black cardamoms 2
- Star anise 1
- Green cardamoms 2
- Cinnamon stick - 2 inch
- Black peppercorns 7-8
- Water as needed to cover the meat
- Green chilies chopped 3-4
- Egg 1 large
Instructions
- Soak the chickpea lentil in plain water over night. Next day wash it and strain the water.
- In a pressure cooker, add beef/mutton cubes, onion, garlic, ginger, coriander seeds, cumin seeds, salt, red chili powder, turmeric powder, bay leaf, cloves, black and green cardamoms, star anise, cinnamon, black peppercorns and chickpeas lentil.
- Add enough water to cover the meat.
- Bring to a boil and then put on pressure for 20-25 minutes.
- Release the pressure and evaporate the remaining liquid by cooking the mixture without pressure.
- Keep cooking and stirring to avoid burning. Mixture is ready when it leaves the pot and clings together.
- Immediately mash the mixture with a potato masher or a simple fork. Mashing will result in resha (meat flakes) formation. If you do not want resha in your shami kabab then simple grind it into a fine paste.
- Allow to cool slightly and then add chopped green chilies as per your liking.
- Add 1 egg and mix.
- Shape into small discs (kababs). Layer the kababs in an airtight container and cover with a parchment paper, repeat.
- Cover the container with lid and freeze for up to 3 months.
- To cook the kababs, take them out straight form the freezer and shallow fry.
- Enjoy!
