Shami Kabab Recipe

A classic South Asian delicacy, sami kababs are renowned for their rich flavour and delicate, melt-in-your-mouth texture. A mixture of aromatic whole and crushed spices, including cumin, coriander, black pepper, and garam masala, are used to spice the kababs, which are made from minced meat (typically beef or chicken) and chana dal. Once the mixture is soft, it is mashed with fresh mint and coriander to a smooth paste and formed into tiny patties. After that, these patties are shallow-fried until golden brown, giving them a crispy outside and a tender, flavourful inside. Delicious and adaptable, Shami Kababs are frequently eaten with chutneys as a snack or appetiser or as part of a larger meal with rice or naan.

Directions

Step 1

Prepare the Meat and Lentil Mixture:
Step 2
Step 3

Rinse the chana dal thoroughly and soak it for about 30 minutes.
Step 4

In a large pot, add the meat (beef or chicken), soaked chana dal, chopped onion, garlic, ginger, green chilies, cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, cardamom pods, red chili powder, and salt.
Step 5

Add about 2 cups of water and bring it to a boil.
Step 6

Cover the pot and cook on medium heat until the meat is tender and the water has evaporated (about 45-50 minutes). Stir occasionally to ensure the mixture doesn’t burn. If the mixture is still wet after cooking, cook on high heat for a few more minutes to dry it out.
Step 7

Grind the Mixture:
Step 8
Step 9

Once the mixture has cooled, remove any whole spices (like cinnamon, cardamom, and cloves if you prefer).
Step 10

Transfer the cooked meat and lentil mixture to a food processor. Grind until smooth, but don’t over-grind – the mixture should have a slightly coarse texture.
Step 11

Add fresh coriander and mint leaves to the mixture, then pulse the mixture briefly to incorporate the herbs.
Step 12

Shaping the Kababs:
Step 13
Step 14

Crack an egg into the mixture and mix well to bind the ingredients together.
Step 15

Divide the mixture into small portions and shape them into flat, round patties (about 2-3 inches in diameter).
Step 16

Frying the Kababs:
Step 17
Step 18

Heat oil in a frying pan over medium heat.
Step 19

Shallow fry the kababs, a few at a time, until golden brown on both sides (about 3-4 minutes per side).
Step 20

Drain on a paper towel to remove excess oil.
Step 21

Serving:
Step 22
Step 23

Serve the Shami Kababs hot with chutney (mint or tamarind), naan, or paratha.
Step 24

They can also be served with a salad and lemon wedges on the side.