Camel Meat Shami Kabab Recipe By Food Fusion

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A very special Camel Meat Shami kabab recipe. These taste very different in a good way. #HappyCookingToYou Written Recipe: http://bit.ly/2KuCKHS Camel Meat Shami Kabab Recipe in English: Ingredients: For Bouquet Garni (Potli): -Sabut dhania (Coriander seeds) 2 tbs -Zeera (Cumin seeds) 1 tbs -Laung (Cloves) 1 tsp -Sabut kali mirch (Black peppercorns) 1 tsp -Badi elaichi (Black cardamom) 4-5 -Jaifil (Nutmeg) ½ piece -Darchini (Cinnamon sticks) 2-3 -Badiyan ka phool (Star anise) 2 -Oonth ka gosht ka qeema (Camel meat mince) 1 kg -Chanay ki daal (Split Bengal gram) 250 gms (washed) -Adrak (Ginger) sliced 2 inch piece -Lehsan (Garlic) cloves 12 (sliced) -Sabut lal mirch (Button red chillies) 18-20 -Namak (Salt) 1 tbs or to taste -Pani (Water) 3 Cups or as required -Hara dhania (Fresh coriander) ½ Cup -Podina (Mint leaves) ½ Cup -Hari mirch (Green chillies) 4-5 -Pyaz (Onion) fried ½ Cup -Anda (Egg) 1 -Cooking oil for frying Directions: For Bouquet Garni (Potli): -On muslin cloth,add coriander seeds,cumin seeds,cloves,black peppercorns,black cardamom,nutmeg, cinnamon sticks,star anise and warp it to make a bouquet garni (potli) & set aside. -In pot,add camel mince,split bengal gram,ginger,garlic,button red chillies,salt,water and mix well. -Add bouquet garni (potli) and bring it to boil,cover and cook on low flame for 45-50 minutes. -Remove bouquet garni (potli) and discard then cook on high flame until dries up. -Let it cool down. -In chopper,add fresh coriander,mint leaves,green chillies,fried onion and chop well. -Now add boiled camel mince mixture,egg and chop until well combined. -Grease your hands with oil,take a mixture and make kababs of equal sizes (makes 19-20). -In frying pan,add cooking oil and fry kababs from all sides until done. -Can be stored in freezer for up to 1 month. Recipe in Urdu: Ajza: For Bouquet Garni (Potli): -Sabut dhania (Coriander seeds) 2 tbs -Zeera (Cumin seeds) 1 tbs -Laung (Cloves) 1 tsp -Sabut kali mirch (Black peppercorns) 1 tsp -Badi elaichi (Black cardamom) 4-5 -Jaifil (Nutmeg) ½ piece -Darchini (Cinnamon sticks) 2-3 -Badiyan ka phool (Star anise) 2 -Oonth ka gosht ka qeema (Camel meat mince) 1 kg -Chanay ki daal (Split Bengal gram) 250 gms (washed) -Adrak (Ginger) sliced 2 inch piece -Lehsan (Garlic) cloves 12 (sliced) -Sabut lal mirch (Button red chillies) 18-20 -Namak (Salt) 1 tbs or to taste -Pani (Water) 3 Cups or as required -Hara dhania (Fresh coriander) ½ Cup -Podina (Mint leaves) ½ Cup -Hari mirch (Green chillies) 4-5 -Pyaz (Onion) fried ½ Cup -Anda (Egg) 1 -Cooking oil for frying Directions: For Bouquet Garni (Potli): -Malmal ka kapray per sabut dhania,zeera,laung,sabut kali mirch,badi elaichi,jaifil,darchini aur badiyan ka phool dal ker warp karein aur potli tayyar ker lein & side per rakh dein. -Pot mein oontha ka gosht ka qeema,chanay ki daal,adrak ,lehsan,sabut lal mirch,namak aur pani dal ker ache tarhan mix karein. -Potli dal dein aur ubal anay ka bad dhak dein aur halki ancch per 45-50 minutes kliya paka lein. -Potli nikal lein aur discard ker dein phir tez ancch per sukh janay tak paka lein. -Thanda ker lein. -Chopper mein hara dhania,podina,hari mirch aur fried pyaz dal ker ache tarhan chop ker lein. -Ab boiled camel qeema mixture aur anda dal ker ache tarhan chop ker lein. -Haathon ko oil sa grease karein aur mixture lein aur ek jaisay sizes ka kabab bana lein (makes 19-20). -Frying pan mein cooking oil dal dein aur kababs ko dono sides sa fry ker lein. -1 month tak freezer mein store ker saktay han.

منتشر شده توسط: Food Fusion
تاریخ انتشار: ۴ ماه پیش
دسته بندی: چگونه