Shami Kabab isn’t just food. It’s an experience. Picture this: a dish so tender, it was invented to delight a toothless Nawab. Surprising, right? Born in the majestic kitchens of Lucknow during the Mughal era, this iconic kabab blends meat, lentils, and spices into patties so soft they practically melt in your mouth. Fast forward to today, and Shami Kababs are still a favorite across South Asia—perfect for festive occasions or even a cozy evening snack. Want to try your hand at making them? This recipe strikes the perfect balance between tradition and a modern twist. Let’s dive in.

What to Expect

• Prep Time: 20 minutes (+1 hour to soak the dal)
• Cook Time: 1 hour
• Servings: 12 to 15 kababs
• Skill Level: Moderate

Pro Tip: Make Prep Easier

• Make the kabab mix ahead of time and refrigerate overnight for better texture.
• Want to plan even further? Shape the patties and freeze them. Just fry directly from frozen when you’re ready!

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What You’ll Need

Main Ingredients

• ½ kg boneless mutton (or substitute lamb/beef)
• 1 cup chana dal (yellow split peas), soaked for 1 hour
• 2 cloves garlic
• 1-inch piece of ginger
• 1 small onion, chopped (about ½ cup)
• ¼ cup mint leaves
• ¼ cup coriander leaves (cilantro)
• 1 green chili, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili flakes
• 1 egg (for the mixture) + 1 egg (for frying)
• ¼ cup ghee (for frying)

Whole Spices

• 1-inch stick of cinnamon
• 2 green cardamoms
• 1 black cardamom
• 1 bay leaf
• 2 cloves

Quick Substitutions

• No mutton? Use chicken for a lighter version.
• No chana dal? Canned chickpeas work too—just rinse well.
• Out of ghee? Try neutral oil or butter.

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Let’s Cook! Step-by-Step Guide

Step 1: Cook Meat and Dal

You’ll need to simmer the meat, lentils, and spices together. How you cook depends on your tools:

• Pressure Cooker: Add mutton, dal, whole spices, garlic, ginger, and salt. Pour in 1 cup of water and cook on medium for 10 minutes after the first whistle.
• Instant Pot: Same ingredients, but use ¾ cup water. Pressure cook on high for 20 minutes.
• Stovetop Pot: Combine everything and add 4.5 cups of water. Simmer on medium-low for about an hour, or until the meat is tender and the water reduces.

Important: By the end, the mixture shouldn’t be watery. If there’s liquid left, keep cooking on low heat until it evaporates.

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Step 2: Make the Kabab Mixture

1. Fish out the whole spices (cinnamon, cardamom, bay leaf, cloves). You don’t want those in your kababs.
2. Let the mixture cool completely. Then blend it into a smooth paste using a food processor or stick blender.
3. Transfer the paste to a mixing bowl. Add chopped onions, mint, coriander, cumin, chili flakes, and green chili. Mix everything well.
4. Crack in one egg for binding, and mix again.

Pro Tip: Refrigerate the mixture for a few hours—or pop it in the freezer for 10 minutes—for easier handling.

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Step 3: Shape and Fry

1. Lightly oil your hands to prevent sticking. Scoop out portions of the mixture and shape them into flat patties (about 2 inches wide).
2. Heat some ghee in a non-stick pan over medium heat.
3. For an extra crispy exterior, dip each patty in beaten egg before frying.
4. Fry until golden brown on both sides (about 3–4 minutes per side).

The Goal? A crispy outside with a soft, flavorful center.

Customize It Your Way

Want More Heat?

• Add extra green chilies or a pinch of red chili powder.

Prefer Less Spice?

• Dial down or skip the chili flakes entirely.

Festive vs. Everyday

• Hosting a fancy dinner? Serve with saffron yogurt or tamarind chutney.
• Just a quiet night at home? Pair with roti or paratha and call it a day.

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Serving and Storing

How to Plate Like a Pro

Serve hot kababs with:

• Mint-coriander chutney
• Sliced onions with a squeeze of lemon
• Warm naan or paratha on the side

Storing Leftovers

• Cooked kababs: Pop them in an airtight container and refrigerate for up to 3 days.
• Uncooked patties: Freeze in layers with parchment paper in between. They’ll stay good for 3 months.

Reheating Tips

• Reheat cooked kababs in a pan over low heat.
• Frozen patties? No need to thaw—just fry them directly. Use medium-low heat to cook them through evenly.

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Final Thoughts

Making Shami Kababs is like bringing a slice of history into your kitchen. Each bite feels like a celebration of flavor, tradition, and skill. Whether you’re prepping for a big holiday feast or just treating yourself, these kababs are sure to impress. So, roll up your sleeves, have fun with the spices, and make this dish your own!

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