Shami Kabab Recipe
If there’s one dish that always reminds me of family gatherings, cozy tea-times, and festive spreads, it’s definitely Shami Kababs. These spiced beef patties are tender, flavorful, and incredibly versatile.
Ingredients
- For Boiling:
- 500 g beef boneless or small bones
- 3 medium onions roughly chopped
- 4 –5 garlic cloves
- 2 –3 dried red chilies or 1 tbsp red chili flakes
- 1 tbsp cumin seeds
- 1 tbsp salt or to taste
- 1 tbsp chaat masala
- 1 tbsp ajwain carom seeds
- 1 tbsp whole coriander seeds
- 1 cup chana dal soaked 1 hour
- 4 glasses of water
- For Binding and Flavoring:
- 1 egg or 2 if needed
- 1 green chili finely chopped, optional
- Fresh coriander leaves chopped
- Curry leaves optional
- For Frying:
- Oil for shallow frying
Instructions
- Pressure cook beef, chana dal, onions, garlic, chilies, and spices with 4 glasses of water for 30 minutes. Evaporate excess water if needed.
- Mash or blend the cooked mixture into a fine, thick paste.
- Mix in chopped coriander, green chili, curry leaves, and egg. Rest mixture in fridge for 15–20 minutes.
- Lightly oil hands. Form flat, round patties. Freeze if making ahead.
- Heat oil on medium flame. Fry kababs for 3–4 minutes per side until golden brown.
Tried this recipe?Let us know how it was!