{"id":9197,"date":"2011-09-24T12:46:41","date_gmt":"2011-09-24T16:46:41","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=9197"},"modified":"2016-07-04T23:00:49","modified_gmt":"2016-07-05T03:00:49","slug":"ground-beef-cake-shaami-kabab","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/ground-beef-cake-shaami-kabab\/","title":{"rendered":"Ground Beef Cake or Shami Kabab"},"content":{"rendered":"<p><a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/shami-kabab.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9200\" title=\"shami-kabab\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/shami-kabab.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/shami-kabab.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/shami-kabab-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p>My husband&#8217;s comment: this tasted better than meat loaf&#8230;<\/p>\n<p>Him being a huge fan of meat loaf commented like this, so you could imagine how good this must have tasted. I being a not so huge fan of ground beef found this shami kabab absolutely tasty. The fact that this didn&#8217;t have the intense beefy taste encouraged me to have a lot more.<\/p>\n<p>Last year, during my visit to India I had visited my cousin&#8217;s in-law&#8217;s place. They gave us a grand dinner with so many delicious dishes. One dish that caught my attention was the appetizer they had served, shami kabab. I raved about it after having a couple of them. After coming back from India, the taste of this lingered to my mouth and I had thought about it quite a few times. Finally, I asked my cousin to get the recipe from her mom-in-law. They gladly shared it.<\/p>\n<p>Last night, I gathered all the ingredients for making this and gave it a shot. It came out really good and tasted like the ones I had at my cousin&#8217;s place. This was a winning recipe. Thanks to my cousin&#8217;s mom-in-law for sharing this recipe to me and I am here sharing with all my dear readers.<\/p>\n<p><strong>Shami Kabab:<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/Shami-Kabab.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9201\" title=\"Shami Kabab\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/Shami-Kabab.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/Shami-Kabab.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/Shami-Kabab-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/Shami-Kabab-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Ground beef or lamb- 1 lb or 1\/2 Kg<\/li>\n<li>Oil- 1 tbsp<\/li>\n<li>Cloves- 2<\/li>\n<li>Cinnamon- 2 inch slice<\/li>\n<li>Red onion, chopped small- 1<\/li>\n<li>Ginger garlic paste- 2 tsp<\/li>\n<li>Green chili, chopped- 2<\/li>\n<li>Tomato, chopped- 1<\/li>\n<li>Turmeric powder- 1\/8 tsp<\/li>\n<li>Chili powder- 1 tsp<\/li>\n<li>Salt- to taste<\/li>\n<li>Cilantro, chopped- 2 handful<\/li>\n<li>Roasted gram-split flour or Daliya flour (porikadala)- 1 cup ( Or use ground oats)<\/li>\n<li>Vegetable oil- for shallow frying the ground beef patties<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ol>\n<li>If you can only get hold of roasted gram-split, grind it to a fine powder in a blender. If you don&#8217;t have daliya flour, use ground oats instead.<\/li>\n<li>Place a wok or wide pan over medium heat.<\/li>\n<li>Add oil, let it turn hot, add cloves and cinnamon.<\/li>\n<li>Add chopped onion and little salt, saute till it turns tender.<\/li>\n<li>Add ginger-garlic paste and green chilies, saute for a couple of minutes.<\/li>\n<li>Add tomato, cook till gets mashed up.<\/li>\n<li>Add turmeric powder and chili powder, combine well.<\/li>\n<li>Add ground beef or lamb to it, combine well.<\/li>\n<li>Cook the ground beef till the water dries out.<\/li>\n<li>At the end it should be a very dry mixture.<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/cooking-ground-beef.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9202\" title=\"cooking ground beef\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/cooking-ground-beef.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/cooking-ground-beef.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/cooking-ground-beef-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/cooking-ground-beef-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/li>\n<li>Taste and add salt to your taste.<\/li>\n<li>Sprinkle chopped cilantro, combine and cook for a minute.<\/li>\n<li>Remove from the flame and let cool down.<\/li>\n<li>In a blender, grind the cooked ground beef mixture to a smooth paste.<\/li>\n<li>Even though we used ground beef, it will be still grainy so to make into a smooth texture we have to grind it to a smooth paste.<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/ground-beef-paste.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9203\" title=\"ground beef paste\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/ground-beef-paste.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/ground-beef-paste.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/ground-beef-paste-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/ground-beef-paste-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/li>\n<li>Make sure the ground beef mixture is very dry otherwise the ground paste will be watery.<\/li>\n<li>Place the ground paste in a bowl, add 1 cup of roasted split-gram flour and combine well.<\/li>\n<li>Make it into a dough constituency.<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/ground-beef-dough.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9204\" title=\"ground beef dough\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/ground-beef-dough.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/ground-beef-dough.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/ground-beef-dough-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/ground-beef-dough-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/li>\n<li>If the dough is too soft, you could add some more flour to get the right constituency.<\/li>\n<li>You should be able to hold the dough into patties.<\/li>\n<li>Make small round, oval or any desired shaped patties out of the dough.<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/shami-kabab-patties.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9205\" title=\"shami kabab patties\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/shami-kabab-patties.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/shami-kabab-patties.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/shami-kabab-patties-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/shami-kabab-patties-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/li>\n<li>Heat oil in a frying pan, place the patties and shallow fry till both the sides turn golden brown in color.<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/frying-shami-kabab1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9209\" title=\"frying shami kabab\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/frying-shami-kabab1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/frying-shami-kabab1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/frying-shami-kabab1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/frying-shami-kabab1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/li>\n<li>If you want you could deep fry it, it&#8217;s your choice.<\/li>\n<li>Transfer to a paper towel.<\/li>\n<li>Serve on a plate and garnish with cilantro.<\/li>\n<li>Serve along with my favorite<a href=\"http:\/\/www.thasneen.com\/cooking\/quick-salad-for-any-meat-appetizer\/\" target=\"_blank\"> quick salad <\/a>or ketchup.<\/li>\n<\/ol>\n<div><strong>Tips:<\/strong><\/div>\n<div>\n<ul>\n<li>If you don&#8217;t have ground beef or lamb, you could still make this with stew cut beef or lamb.<\/li>\n<li>Cook the stew cut (boneless) beef or lamb in a pressure cooker until it has cooked well.<\/li>\n<li>Add this to the cooked onion-tomato mixture and grind it into a smooth paste.<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/shami-kabab.jpg\" \/>\n<div class=\"item ERName\">Ground Beef Cake or Shami Kabab<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Ground beef or lamb- 1 lb or 1\/2 Kg<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Cloves- 2<\/li>\n<li class=\"ingredient\">Cinnamon- 2 inch slice<\/li>\n<li class=\"ingredient\">Red onion, chopped small- 1<\/li>\n<li class=\"ingredient\">Ginger garlic paste- 2 tsp<\/li>\n<li class=\"ingredient\">Green chili, chopped- 2<\/li>\n<li class=\"ingredient\">Tomato, chopped- 1<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 handful<\/li>\n<li class=\"ingredient\">Roasted gram-split flour or Daliya flour (porikadala)- 1 cup (or use ground oats)<\/li>\n<li class=\"ingredient\">Vegetable oil- for shallow frying the ground beef patties<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">If you can only get hold of roasted gram-split, grind it to a fine powder in a blender. If you don&#8217;t have daliya flour, use ground oats instead.<\/li>\n<li class=\"instruction\">Place a wok or wide pan over medium heat.<\/li>\n<li class=\"instruction\">Add oil, let it turn hot, add cloves and cinnamon.<\/li>\n<li class=\"instruction\">Add chopped onion and little salt, saute till it turns tender.<\/li>\n<li class=\"instruction\">Add ginger-garlic paste and green chilies, saute for couple of minutes.<\/li>\n<li class=\"instruction\">Add tomato, cook till gets mashed up.<\/li>\n<li class=\"instruction\">Now, add turmeric powder and chili powder to it, combine well.<\/li>\n<li class=\"instruction\">Add ground beef or lamb to it, combine well.<\/li>\n<li class=\"instruction\">Cook the ground beef till the water dries out.<\/li>\n<li class=\"instruction\">At the end it should be a very dry mixture.<\/li>\n<li class=\"instruction\">Taste and add salt to your taste.<\/li>\n<li class=\"instruction\">Sprinkle chopped cilantro, combine and cook for a minute.<\/li>\n<li class=\"instruction\">Remove from the flame and let cool down.<\/li>\n<li class=\"instruction\">In a blender, grind the cooked ground beef mixture to a smooth paste.<\/li>\n<li class=\"instruction\">Even though we used ground beef, it will be still grainy so to make into a smooth texture we have to grind it to a smooth paste.<\/li>\n<li class=\"instruction\">Make sure the ground beef mixture is very dry otherwise the ground paste will be watery.<\/li>\n<li class=\"instruction\">Place the ground paste in a bowl, add 1 cup of roasted split-gram flour and combine well.<\/li>\n<li class=\"instruction\">Make it into a dough constituency.<\/li>\n<li class=\"instruction\">If the dough is too soft, you could add some more flour to get the right constituency.<\/li>\n<li class=\"instruction\">You should be able to hold the dough into patties.<\/li>\n<li class=\"instruction\">Make small round, oval or any desired shaped patties out of the dough.<\/li>\n<li class=\"instruction\">Heat oil in a frying pan, place the patties and shallow fry till both the sides turn golden brown in color.<\/li>\n<li class=\"instruction\">If you want you could deep fry it, it&#8217;s your choice.<\/li>\n<li class=\"instruction\">Transfer to a paper towel.<\/li>\n<li class=\"instruction\">Serve on a plate and garnish with cilantro.<\/li>\n<li class=\"instruction\">Serve along with my favorite quick salad or ketchup.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">If you don&#8217;t have ground beef or lamb, you could still make this with stew cut beef or lamb.[br] Cook the stew cut (boneless) beef or lamb in a pressure cooker until it has cooked well.[br] Add this to the cooked onion-tomato mixture and grind it into a smooth paste.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>My husband&#8217;s comment: this tasted better than meat loaf&#8230; Him being a huge fan of meat loaf commented like this, so you could imagine how good this must have tasted. I being a not so huge fan of ground beef found this shami kabab absolutely tasty. The fact that this didn&#8217;t have the intense beefy &hellip; <\/p>\n","protected":false},"author":1,"featured_media":9200,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,52,27,6,143],"tags":[451,583],"class_list":["post-9197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-beef","category-indian-cuisine","category-popular","category-thasfaves","tag-ground-beef","tag-kabab"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=9197"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9197\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/9200"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=9197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=9197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=9197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}