Shami Kebab
These savory lentil and meat patties are a classic Pakistani appetizer. Spiced with aromatic whole spices, they are crispy on the outside and tender within. Shami kebabs are perfect for entertaining or as a delightful snack.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 586 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gboneless beef, cut into 1-inch (2.5 cm) cubes
- 0.5 cupchana dal, rinsed
- 0.5 pcsyellow onion, roughly chopped
- 3 clovegarlic, peeled
- 15 gginger, peeled
- 2 pcsgreen chili
- 1 pcscinnamon stick
- 1 pcsblack cardamom pod
- 3 pcsclove
- 0.5 tspblack peppercorn
- 0.5 tspcumin seed
- 0.5 tspcoriander seed
- 0.25 tspturmeric powder
- 1 tspsalt
- 2 cupwater
- 1 pcsegg, beaten
- 0.25 cupfresh coriander, finely chopped
- 2 tbspmint leaf, finely chopped(optional)
- 0.5 cupfrying oil
Equipment
food processor · large skillet · paper towels · large pot
The method
Step by step
- 1
Combine the beef, chana dal, yellow onion, garlic, ginger, green chilies, cinnamon stick, black cardamom pod, cloves, black peppercorns, cumin seeds, coriander seeds, turmeric powder, and salt in a large pot or pressure cooker.
- 2
Add the water to the pot, ensuring all ingredients are submerged.
- 3
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is very tender and the dal is soft and has absorbed most of the water. If using a pressure cooker, cook for 15-20 minutes after pressure is reached.
About 40 min
Cook’s note: If there's excess water, remove the lid and cook on medium heat until it evaporates.
- 4
Remove the pot from the heat and let the mixture cool slightly.
About 10 min
- 5
Remove and discard the whole spices (cinnamon stick, black cardamom pod, cloves).
About 1 min
- 6
Transfer the cooked mixture to a food processor and pulse until a coarse, well-combined mixture forms. Alternatively, pound it in a mortar and pestle or grind it twice through a meat grinder.
About 5 min
Cook’s note: Do not over-process; a slightly coarse texture is desirable.
- 7
Transfer the mixture to a large bowl and let it cool completely, about 30 minutes, to make it easier to handle.
About 30 min
- 8
Add the beaten egg, fresh coriander, and mint leaves to the cooled mixture. Mix thoroughly until everything is well incorporated.
About 3 min
- 9
Divide the mixture into 12-16 equal portions and shape them into flat, round patties, about 1/2 inch thick.
About 10 min
Cook’s note: Lightly oil your hands to prevent sticking.
- 10
Heat the frying oil in a large skillet over medium heat.
About 2 min
Cook’s note: Ensure the oil is hot but not smoking.
- 11
Fry the kebabs in batches for 3-4 minutes per side, or until golden brown and crispy.
About 8 min
Cook’s note: Do not overcrowd the pan, as this can lower the oil temperature and make the kebabs greasy.
- 12
Remove the fried kebabs from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 13
Serve hot with mint chutney or a side of raita.
Per serving
Nutrition
- Calories
- 586kcal
- Protein
- 19.3g
- Carbs
- 24.8g
- Fat
- 46g
- Fibre
- 5g
- Sugar
- 4.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover shami kebabs in an airtight container in the refrigerator.
Reheat in a pan over medium heat until warmed through, or in an oven at 180°C (350°F) for 10-15 minutes.
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