(Red chilli powder)


Authentic Grandma’s Sil Batta Shami Kabab

Ingredients Authentic Grandma’s :

  • -Boneless beef cubes ½ kg (without fat)
  • -Leshan (Garlic) 6-7 cloves
  • -Adrak (Ginger) 2-inch piece
  • -Sabut dhania (Coriander seeds) 1 & ½ tbs
  • -Zeera (Cumin seeds) 1 tbs
  • -Sabut Lal mirch (Button red chillies) 8-10
  • -Sabut kali mirch (Black peppercorns) 1 tsp
  • -Laung (Cloves) 3-4
  • -Darchini (Cinnamon sticks) 2
  • -Hari elaichi (Green cardamom) 2
  • -Badi elaichi (Black cardamom) 2
  • -Tez patta (Bay leaf) 1
  • -Namak (Salt) 1 tsp or to taste
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Lal mirch powder (Red chilli powder) ½ tsp or to taste
  • -Water 4 Cups or as required
  • -Chana daal (Split Bengal gram) 250g (soaked for 2 hours in warm water)
  • -Water ½ Cup or as required
  • -Pyaz (Onion) chopped 2 medium
  • -Hari mirch (Green chillies) chopped 3-4
  • -Lemon juice 1 & ½ tbs
  • -Hara dhania (Fresh coriander) chopped handful
  • -Podina (Mint leaves) chopped handful
  • -Anda (Egg) 1 as required
  • -Cooking oil for frying

Directions Authentic Grandma’s Sil Batta Shami Kabab:

  1. -In a pot, add beef, garlic, ginger, coriander seeds, cumin seeds, button red chillies, black peppercorns, cloves, cinnamon sticks, green cardamom, black cardamom, bay leaf, salt, turmeric powder, red chilli powder, water, mix well & bring it to boil, cover & cook on low flame until 80% done (30-35 minutes).
  2. -Add chickpea lentils & mix well.
  3. -Add water, mix well & cook for 1-2 minutes, cover & cook on low flame until lentil & meat is tender (15-20 minutes) then cook on high flame until the mixture dries up.
  4. -Remove & discard bay leaves.
  5. -Let it cool completely.
  6. -On-site batta (grinding stone), add kabab mixture, and gradually add water (1-2 tsp) while grinding.
  7. -Add water if & when required.
  8. -Repeat the process until the whole mixture is done.
  9. -Take out in a bowl, add onion, green chillies, lemon juice, fresh coriander, mint leaves, and egg & mix until well combined.
  10. -Grease hands with oil, take a mixture (60g) & make kababs of equal sizes (makes 20-22).
  11. -Can be stored in an airtight container for up to 1 month in the freezer.
  12. -In a frying pan, add cooking oil & fry kababs on medium flame from both sides until golden brown.
  13. -Serve with chutney.