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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. 
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Course: Main Course
Ingredients Method

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

Method
 

  1. Pressure cook beef, chana dal, onions, garlic, chilies, and spices with 4 glasses of water for 30 minutes. Evaporate excess water if needed.
  2. Mash or blend the cooked mixture into a fine, thick paste.
  3. Mix in chopped coriander, green chili, curry leaves, and egg. Rest mixture in fridge for 15–20 minutes.
  4. Lightly oil hands. Form flat, round patties. Freeze if making ahead.
  5. 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!