Shammi Kabab- Soul Food on a Winter Night
First
time I ever eat this Kabab (kebab if you like. I am Bong so I will stick to
Kabab) was in Pasher chachi’s house. Now who is Pasher Chachi? I know if my
family members were reading this blog, they would know I have only one Pasher
Chachi despite of actually moving house ‘n’ number of times. She was our
neighbor (Pasher Chachi means aunt (Chachi) from the neighbor) . We, specially
my brother stayed in her house more than ours. She would always make something
nice to eat in the evening when we would come back from playing in the ground.
Her house smelled of ‘ifter’ all the time. I have eaten Shammi Kabab in so many
places but nothing matches my mental expectation, as my mind only recognizes how it
used to taste when Chachi made it.
This
particular Kabab is very famous in Pakistan too, tells one of my clients who
share my interest in food. She is from Afghanistan and it seems they make
something similar but uses chicken. I have her recipe too which I plan to try soon.
However today I will make it with mutton (goat’s meat) as I have some sitting
in the fridge for ages.
I am
following chachi’s recipe, which is very different from many other recipe of
Shammi Kabab that I found on internet. She uses boiled mince mutton. They look
like fish cutlets, which are pan-fried. Basically, it meets all my criteria of
good soul food: not deep fried, not high on cholesterol and easy to make.
By the
way, according to me Lucknow is one of the best places in India to have kabab’s.
Whenever I went to field visit, I would always drop by at Tunda’s. Lucknow is
proud of its Kebabs. It seems the uniqueness of the kebab of Lucknow is the ‘masala’,
which is a zealously guarded family secret and prepared by women in the family.
500g Mince Mutton/Lamb/Chicken
100g Chana Dal or Chickpea (I used boiled and tinned)
1-Egg
2-medium to large onions minced
½-tablespoon ginger paste
½-tablesppon garlic paste
½-teaspoon cumin powder
½-teaspoon red chili powder (optional, use Kashmiri chili powder or as needed)
1-tablespoon chopped coriander leaves
2-slices of bread, torn to small pieces
½-teaspoon garam masala
Salt to taste
Oil as needed
1. Boil the minced mutton with salt and throw
the water
2. Boil chickpea and drain water
3. Now mix the mince mutton and chickpeas with
hand ( I like it that way) or using a bender so that they are combined together
4. Now add all the spices with the mutton-
chickpea mixture and mix well
5. Add the bread and mix well so that there is
no lump. This will make the mixture tight and easy to work & give shape
6. Add the coriander leave and mix
7. Add egg
8. shape into flat rounds
9. Heat a frying pan and add little bit of oil
10. Pan fry the kababs until brown on both the
sides
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2 comments
yes remember "pasher chanchi" n her ifter....
ReplyDeletegood to recall all old memories....
and waiting for ur "kabab".....
Looks tempting. I don't eat meat but hubby does So this is going to be made in my kitchen next week!
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