Guest Post : Beef Shami Kebab ( Minced Beef Meat Cutlets ) from Lubna of Yummy Food

Eid-ul-Adha ( Feast of the Sacrifice ) is celebrated by Muslims all over the world to commemorate the willingness of Hazrat Ibrahim ( A. S. ) to obey Allah's ( God's ) command to sacrifice his son Hazrat Ismail ( A. S. ), before Allah intervened and provide Hazrat Ibrahim ( A. S. ) with a ram to sacrifice instead. Now Muslims sacrifice an animal ( usually a goat , sheep , cow or camel ) every year during Eid-ul-Adha to keep fresh the memory of that great sacrifice. The meat from the sacrifice is divided into three equal parts; one third for the family, one third for relatives / friends / neighbours and one third for the poor and needy.

While Eid is just around the corner, I thought to invite few bloggers friends to guest post here and share their favorite recipes for Eid-ul-Adha.

Today, I'm excited to be featuring a guest post from Lubna of " Yummy Food ". Most of you would be already familiar with her blog which is full of delicious recipes and stunning pictures. When I requested her to do a guest post for my blog with some traditional Eid-ul-Adha recipe, she promptly responded with this yummy recipe. Let's see what she has to share with us!

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Assalamu alaikum and welcome to the lovely readers of Simply Sweet 'n Savory. It is my immense pleasure to do a guest post for you people. When Ambreen mailed me to write about a traditional meat recipe which I make at home for Eid-ul-Adha / Bakreed / Bakrid ... with no second thought I choose these Shami Kebab recipe ... as this is my favourite recipe and mostly made during this festive time at my aunt’s place. And as I am at aunt’s place this season, I thought of sharing this recipe straight from her kitchen.

As during this festival we end up with lots of meat at home, we usually make dry kebab by neatly washing up the thin strips of meat and patting dry, to this we add red chili powder, salt, turmeric, garam masala and ginger-garlic paste. Mixing it all well with the meat and then using a skewer we hang the thin marinated strips to a plastic wire. We hang this under sunlight for 2-3 days or until the meat is dried enough to store in an air tight containers. Meat stored this way can be used for 2-3 months. Whenever you are in a mood to eat meat, then you can instantly use these by deep frying in oil like papad or fryums. We even pack this for long distance traveling friends and relatives who are moving to a country where halal meat is rarely available.

The remaining meat is minced ( kheema ) and stored in zip-lock bags in freezer section to use later. Lots of delicacies are made out of scarified meat, some of them are Nihari ( Tender Lamb Bone Soup ) , Shamiyah ( Flat Meat Balls made with Minced Meat ) , Koftoh ka Khorma ( Spicy Minced Meat balls in creamy Curd Gravy ) , Gohst ka Salan ( Lamb Meat Delicacy ) , Kebab etc .... The recipe below is mostly made on the second or third day after Eid to use up most of the minced meat. This shami kabab is served with hot rice and dal. It is one of the indulging and most comforting meals .... I must say ....

Beef Shami Kebab ( Minced Beef Meat Cutlets )
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Ingredients :

• 1/2 cup Chana dal, wash and soak for 1 hour
• 2 cup raw minced beef meat + 2 tbsp.  raw minced beaf
• 1 Onion, peeled and sliced
• 1 Green chilli, deseeded and chopped
• 1 tbsp.  Garam Masala
• 2 tbsp.  Red chilli powder
• 1/2 tbsp.  Turmeric powder
• 3 tbsp.  dry Coconut powder
• 1 tbsp.  Ginger-Garlic paste
• 3-4 springs fresh Coriander leaves, chopped
• 5-6 fresh Mint leaves, chopped
• Salt
• Oil

Preparation :

• Pressure cook chana dal, minced beef meat, red chilli powder, turmeric powder, coconut powder, green chilli, ginger-garlic paste, salt, sliced onions, garam masala and dry coconut powder with half cup of water. Cook till dal is soft and minced beef is tender.
• If water is still remaining in the mixture then on a medium flame, by stirring cook till water evaporates. The mixture should be very dry. Leave the mixture to cool under fan.
• Now grind the mixture to soft by adding the raw minced beef. Check for salt.
• Apply oil to your palms and take a small lemon sized ball from the mixture and flat it with fingers (as shown in the picture) and set aside. Continue to do this with the remaining mixture till done.

• Shallow fry on a non-stick pan with little oil until golden brown on both sides.
• Garnish with fresh coriander leaves and serve hot.
• Last but not least add your 'love' to make the dish 'YUMMY'.

Notes : 

• Raw mutton pieces are used in grinding with the pressure cooked mixture to bind the mixture.
• Alternatively you can even use a tbsp.  of roasted gram powder or roasted besan to bind the mixture if you feel the mixture is not forming a perfect shami.
• You can even dip the shami in beaten egg white mixture, if your shami is not holding the shape when you are shallow frying it.
• You can alternatively use minced lamb meat in making this.

Thank you Ambreen for having me on your blog and it was great to write for your readers. Eid wishes to all in advance.

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Lubna, thank you so much for guest posting for me and sharing this lovely recipe with my readers :)


Thank you for stopping by. Hope you enjoy the recipe!!!