Shami Kabab

[email protected] (Seema Iqbal )
September 1, 2011

Shami Kabab is a delicious lamb/meat preparation, very popular among all types of Kababs in Indian subcontinent. Easy to prepare and can be stored in refrigerators for real long time. A good accompaniment for any kind of meals and even served as snacks with evening tea. Children love them and hence Shamai Kabab is a great idea for children’s lunch-box too. There are different ways to make Shami Kababs but this method is the easiest one as it doesn’t need minced/ground meat.


Simple Ingredients:

Boneless lamb (or any meat of your choice): 1 kg.

Water: ½ cup

Onion (chopped): 2 nos.

Split Bengal gram – soaked (Chana dal): ¼ kg.

Cumin seeds: 1tablespoon

Ginger: ½ inch piece

Garlic: 5 - 6 cloves

Turmeric powder: ¼ tablespoon

Red Chilli (crushed): 1tablespoon

Garam-masala powder: ½ teaspoon

Salt to taste

Lemon juice: 1 ½ tablespoon

Green chilli: 2 nos.

Coriander leaves: ½ cup (chopped)

Egg: 2 nos. (beaten)

Oil: for shallow frying

Method: Step by step method for easy cooking

Step 1:

In a pressure-cooker add boneless meat, water, chopped onion, soaked chana dal, cumin seeds, ginger, garlic, turmeric powder, red chilli powder, garam-masala powder and salt -- cover the lid and cook it till the meat is done. Open the lid, mix well and cook for some more time until all water evaporates.

Step 2:

Now grind this mixture of cooked meat and ingredients in a food-processor adding lemon juice, slit green chilli, and coriander leaves, to get a thick coarse paste.

Step 3:

Now make small dumplings of the mixture and press it between your palms to get flat circular croquettes, which is the right shape for Shami Kabab. Approximately 1 ½ to 2 inch diameter and up to ½ in thick croquettes are ideal in size.

Step 4:

Now take a frying pan and heat oil. Once oil is hot dip the Kabab in beaten egg and shallow fry them on low heat till they get nice brown colour. You can also use ghee or butter instead of oil.

Step 5:

Serve Shami Kabab garnished with chopped coriander leaves, lemon pieces and onion rings as seen in picture. Bon appetite!

Useful tips:

Do not overcook or over grind the meat. Meat mixture has to retain its fiber texture for great taste. After step 3 you can also store the Kabab for real long time. It remains fresh in refrigerator for a week or even more.


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