Shami Kabab Recipe
Shami Kababs are popular Indian and Pakistani kebabs made from minced meat, lentils, and spices, cooked until crispy and golden. They are often served with mint chutney or pickles. This recipe yields a delicious dish that satisfies meat lovers and can be served as appetizers or snacks.
Equipment
- 1 large mixing bowl
- 1 pressure cooker or pot
- 1 frying pan
- 1 blender or food processor
- 1 cooking spoon
- 1 plate for serving
Ingredients
- 500 grams minced meat (beef or lamb)
- 100 grams split chickpeas (chana dal) soaked for 2 hours
- 1 large onion finely chopped
- 2-3 units green chilies finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- to taste salt
- Fresh coriander leaves chopped (for garnish)
- 1 unit egg optional, for binding
- oil for frying
Instructions
- In a pressure cooker, combine the minced meat, soaked chana dal, chopped onion, green chilies, ginger-garlic paste, and spices. Add enough water to cover the ingredients.
- Close the lid and cook on medium heat for about 15-20 minutes, or until the meat and chana dal are tender. If using a pot, boil for about 30-40 minutes.
- Once cooked, let it cool slightly, then use a blender or food processor to blend the mixture into a coarse paste.
- If the mixture seems too loose, you can add an egg to help bind it, ensuring the kababs hold their shape.
- Shape the mixture into flat round patties.
- Heat oil in a frying pan over medium heat. Fry the shaped patties until they are golden brown on both sides.
- Remove from the pan and place on a paper towel to absorb excess oil.
- Garnish with fresh coriander leaves and serve hot with mint chutney or pickles.
Notes
Ensure the mixture is well seasoned; taste before shaping the kababs.
Add more or fewer spices according to your taste preferences.
These kababs can also be made ahead of time and frozen before frying. Just thaw and fry when ready to serve.