I always wondered , why does this beautiful kabab is named “Shami Kabab” ??? In Bangla Shami means “husband”,😛 so as a kid I always thought it must have been made by a very good husband for her wife or these kabas are only for the husbands ; :O “lucky me , at least Ammu never discriminates , we all along with Abbu can enjoy it’s charm” Hahahahaha How silly I was !!!
Shami came from the Urdu word “Sham” , which means evening . So this is the kabab made for evening snack with tea !! Though we enjoy it not only in the evening , not only as a tea time snack , but any time without anything , no matter you are hungry or not or as a side with any main dish like polau or biriyani or naan or paratha .
Some says Shami indicates “Sham”- ancient name for Siriya , indicating it’s origin there .Whatever the stories are , this kabab undoudtedly one of my very favorite kababs and most probably the most consumed one in Bangladesh . In every occassion , it’s a must dish made at almost every home of Bangladesh .
Beef Keema (Minced Beef): 1 lb or half K.G
Chaana Daal (Chaana Lentil): 1/2 Cup – Soaked in water for 4 -5 hours or overnight.
Ginger, chopped : 1 tbl spoon
Garlic Paste: 2 tsp
Bay Leaf: 2 pieces
Cardamom: 5/6 Pieces
Cinnamon: 2 pieces of 1 inches each
Cloves: 6 or 7
Black pepper : 1 tea spoon
Black cardamom: 2
Onion (Beresta – Onions sliced and deep crispy fried in oil): 1/2 Cup
Mint: 1 Bunch chopped
Green Chili: 3 or 4 Chopped
Eggs: 1 or 2
Oil for frying
1. Boil beef keema with 1/2 cup of Chaana daal with the ginger-garlic paste, bayleaf, cardamom, cinnamon, cloves , black pepper , black cardamom and salt until the water completely dries out .
2. When water dries out, blend the keema or minced meat without adding any water with all the whole spices boiled with.
3. Then add the onion bereshta, chopped mint, chopped green chillies, egg and a little salt (if needed), mix well and shape them and shallow fry with good amount of oil at medium low flame.
4. Now serve with Pulao, pilaf, biriyani, khichuri or rice and Naan or Chapati.
1. The Lentil (Chaana Daal) has to be soaked in water overnight or at least for 4-5 hours before the cooking process begins. Otherwise the lentil will not be properly cooked.
2. The kabab will fry better if you refrigerate for 30 minutes or so before you fry them.