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 Shami kebab on a bed of cucumbers, served with pasta | |
| Region or state | Indian subcontinent |
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| Main ingredients | Meat or fish and spices |
| Variations | Many variations exist |
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| Indian cuisine |
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Regional cuisines
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Ingredients, types of food |
Shami kabab orshaami kabab is aSouth Asian variety ofkebab, composed of a shallow fried small patty of minced meat, generally beef, but occasionallylamb ormutton (achicken version exists as well), with groundchickpeas, egg as binder, andspices. It originates from theLucknow region of theIndian subcontinent developed during theMughal rule. It is a popular dish in modern-dayIndian,Pakistani andBangladeshi cuisines.[1] Shami kebab is eaten as a snack or an appetizer, and is served to guests especially in the regions ofBengal,Deccan,Punjab,Kashmir,Uttar Pradesh andSindh.
They are often garnished with lemon juice and served with sliced rawonions as a side salad, and may be eaten with chutney made from mint or coriander.[2] They are also served along withsheer khurma during the celebrations of theIslamic festival ofEid.
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| Pakistani cuisine پاکستانی پکوان |
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Shami kababs are boiled or sauteed meat (beef orlamb) andchickpeas (chana daal) with whole hot spices (garam masala,black pepper,cinnamon,cloves,bay leaves), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped green coriander, chopped green chillies and chopped mint leaves may be added in preparing kebab. Garam masala powder (ground spices) may be used in place of whole hot spices.[3]
The cooked meat is then ground in such a way that it is fibrous and does not become a paste. It is then shaped into diamond or round patties and is shallow fried. The Kashmiri variation uses a proportion of 3 parts mutton to 1 part lentils (chana) and is cooked and then ground to a paste consistency before frying the patties to a brown outer crust while keeping the inner soft.
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Shami kebabs may be served withroti along with ketchup, hot sauce,Schezwan sauce, chilli garlic sauce,raita orchutney. Before serving the kebabs, it is also common to dip them in a beaten egg mixture and double-fry them. They are also commonly eaten inHyderabad with cooked rice.
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There are several etymological explanations behind the shami kebab. One explanation is that the name of the dish derives from the wordshaam, which means "dinner" and "night" inPersian. It also meansevening inUrdu. The name may also derive from the scent of anitr calledshamama.[4] The nameshami kebab may also refer toBilad al-Sham, the modernSyria, as many cooks from that region migrated to the wealthyMughal Empire of South Asia during theMiddle Ages.
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