Shami Kebab Recipe

 


Shami Kebab is a popular kebab made with ground meat (usually beef or mutton) and split chickpeas (chana dal), flavored with aromatic spices. It’s typically shallow-fried to perfection, making it crispy on the outside and soft and juicy on the inside. Here's how to make delicious Shami Kebabs at home:

Ingredients

For the Kebab:

  • 500g mutton or beef, bone-in (cut into chunks)
  • 1/4 cup chana dal (split chickpeas)
  • 1 large onion, finely sliced
  • 3-4 green chilies, chopped
  • 2-3 cloves of garlic, crushed
  • 1-inch piece of ginger, crushed
  • 2-3 cloves
  • 2-3 green cardamom pods
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp red chili powder (adjust to taste)
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • 2 tbsp oil (for cooking)
  • 2 tbsp fresh cilantro leaves, chopped
  • 1 egg (optional, helps bind the mixture)
  • 2 tbsp breadcrumbs (optional, to help bind)

For Frying:

  • 2-3 tbsp ghee or oil

Instructions

1. Cook the Meat and Chana Dal:

  1. Wash the meat and chana dal under cold water.
  2. In a large pot, combine the meat, chana dal, garlic, ginger, green chilies, sliced onion, cinnamon stick, bay leaf, cardamom, cloves, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt.
  3. Add enough water to cover the ingredients and bring it to a boil.
  4. Once it boils, reduce the heat and let it simmer for 40-45 minutes or until the meat is tender and the dal is cooked through. You may need to add more water to ensure everything is cooked properly. If using a pressure cooker, cook for about 3-4 whistles on medium heat.
  5. Once cooked, remove from heat and let the mixture cool.

2. Grind the Mixture:

  1. Once the meat and dal mixture has cooled down, remove the whole spices (cinnamon, cardamom, bay leaf, and cloves) and discard them.
  2. Grind the meat and dal mixture into a smooth, coarse paste in a food processor. You can add a little water if necessary but be careful not to make it too runny.
  3. Once ground, transfer the mixture to a bowl and mix in the chopped cilantro. If the mixture feels too soft to form kebabs, add breadcrumbs or an egg to help bind it.

3. Shape the Kebabs:

  1. Wet your hands with a little water or oil to prevent the mixture from sticking to your hands.
  2. Take small portions of the mixture and shape them into round or oval patties, pressing gently so they hold together.
  3. If the mixture is too sticky, refrigerate the shaped patties for 15-20 minutes to help them firm up before frying.

4. Shallow Fry the Kebabs:

  1. Heat ghee or oil in a frying pan over medium heat.
  2. Gently place the kebabs in the hot oil and fry on both sides until they are golden brown and crispy. This usually takes about 3-4 minutes per side.
  3. If needed, you can fry the kebabs in batches to avoid overcrowding the pan.

5. Serve the Kebabs:

  1. Once the kebabs are fried, drain them on a paper towel to remove excess oil.
  2. Serve the Shami Kebabs hot, garnished with fresh cilantro, and with a side of lemon wedges, onions, and mint chutney or tamarind sauce.

Serving Suggestions:

  • With: Naan, roti, or paratha.
  • Sides: Mint chutney, onion salad, or yogurt-based dips (like raita).
  • As a snack: Serve as an appetizer or party snack with a refreshing drink like lemon or mint soda.

Tips for Perfect Shami Kebabs:

  1. Meat Quality: Use tender cuts of meat like mutton shoulder or beef stew pieces for better texture.
  2. Binding the Mixture: If the kebab mixture is too loose, you can use breadcrumbs or a beaten egg to help bind it.
  3. Grind Coarsely: For the best texture, grind the meat and dal mixture coarsely. The kebabs should have a slightly chunky texture.
  4. Frying: Ensure the oil is hot but not smoking, so the kebabs cook evenly without absorbing too much oil.

Enjoy your Shami Kebabs as a delicious appetizer or main course! They are perfect for family meals, parties, or as a snack with chutney.

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