Print

Shami Kabab Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, flavorful, and rich in history, Shami Kababs are a South Asian favorite. Made with minced meat, lentils, and aromatic spices, these patties are tender enough to melt in your mouth. Whether for a festive feast or a quick snack, this recipe brings regal charm to any table.

Ingredients

Scale

Main Ingredients

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

Whole Spices

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

Instructions

Step 1: Cook Meat and Dal

  1. In a pressure cooker, Instant Pot, or stovetop pot, combine mutton, soaked chana dal, whole spices, garlic, ginger, and salt.
  2. Add ~1 cup water (¾ cup for Instant Pot, ~4.5 cups on stovetop). Simmer until the meat is tender and the water nearly evaporates.
  • Visual Cue: Mixture should have little to no liquid left.
  • Pro Tip: If liquid remains, sauté until it reduces to avoid a watery mix.

Step 2: Blend the Mixture

  1. Discard whole spices (cardamoms, cinnamon, bay leaf, cloves).
  2. Let the mixture cool completely. Using a food processor or stick blender, pulse it into a smooth paste. Avoid over-blending for a gummy texture.

Step 3: Mix and Shape Patties

  1. Transfer the paste to a bowl. Add chopped onion, mint, coriander, ground cumin, chili flakes, and green chili. Mix thoroughly.
  2. Crack in an egg and mix to bind. Refrigerate for 10–15 minutes or overnight for better shaping.
  3. Oil your hands lightly. Scoop portions and shape into 2-inch flat patties.
  • Pro Tip: Slightly wet hands can help prevent sticking.

Step 4: Fry the Kababs

  1. Heat ghee in a non-stick pan on medium.
  2. Optional: Dip patties in beaten egg before frying for extra crispiness.
  3. Fry each patty for ~3–4 minutes per side until golden brown with a crisp exterior.
  • Common Mistake: Overcrowding the pan makes the kababs uneven. Fry in batches for the best results.

Notes

Serving Suggestions

  • Serve hot with mint-coriander chutney, lemon wedges, and sliced onions.
  • Pair with naan, paratha, or spiced rice for a complete meal.

Tips & Tricks

  • Binding Issues? Add a spoonful of breadcrumbs if the mixture feels too soft.
  • To make it spicier, increase green chili or chili flakes.
  • Overcooked meat may dry out. Keep a close watch during cooking.

Storage & Reheating

  • Refrigerate: Store cooked kababs in an airtight container for up to 3 days.
  • Freeze: Freeze uncooked patties in layers with parchment paper between each. They’ll keep for up to 3 months.
  • Reheat: Reheat in a non-stick pan over low heat or fry frozen kababs directly on medium-low heat (no need to thaw).

Find it online: https://indianrecipe.info/shami-kabab/