Shami Kabab Aur Qaliamba is a combination of spicy and tangy. Chef Harpal Singh Sokhi shares the recipe for these meaty ... Read More
Preparation Time
10-20 Min
Cooking Time
10-15 Min
Meal Type
snack
Difficulty
MEDIUM
For Kabab
5-6 tbsp oil
1 tsp black cumin seeds
1 tbsp chopped ginger
1 tbsp chopped garlic
3-4 chopped green chillies
400 gm mutton kheema
1/2 cup roasted split chickpeas
1 tbsp red chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
salt to taste
12-15 mint leaves
1 cup fried onions
1 tsp crushed black pepper
1 tsp cardamom powder
2 eggs
1 tbsp corn flour
7-8 tbsp oil
For Qaliamba
2 cups sugar
2 cups water
3 sliced raw mangoes
1 tbsp Nigella seeds
1 tsp crushed black pepper
For kababs, heat oil in kadhai, add black cumin seeds, ginger, garlic, green chillies, and mutton kheema and mix well.
Now add roasted split chickpeas, red chilli powder, coriander powder, turmeric powder, garam masala, and salt and mix well.
As soon as the kheema dries sufficiently, add mint leaves, fried onions, and crushed black pepper to it and remove the kadhai from heat.
For Qaliamba, heat sugar and water in a pan and add sliced raw mangoes, nigella seeds and crushed black pepper to it. Cook till the mangoes soften.
Next, grind the kheema in a mixer and add cardamom powder, egg, and corn flour to it and mix well.
Make kabab patties with the kheema dough.
Beat egg in a bowl. Dip the kabab in the egg and place on the tawa.
Shallow fry the kababs from both sides.
Serve Shami Kababs with Qaliamba, garnish with mint leaves.
Shami Kabab Aur Qaliamba is a combination of the spicy Shami Kabab and the tangy Qaliamba. Mutton Shami Kabab is a much-loved snack from the Mughlai cuisine. Qaliamba is made with slcied raw mangoes and sugar. It is believed that Shami Kabab Aur Qaliamba was a favourite dish of the revered poet Mirza Ghalib.
The shallow fried kababs are topped with the sweet and tangy qaliamba.
The melt-in-mouth, lip-smacking mutton kababs and the tangy qaliamba is a match made in heaven.
