Shami Kabab is a traditional dish popular in Pakistan and India, made from boneless meat (usually mutton or beef), split chickpeas (chana dal), and a mix of spices. These kababs are soft, moist on the inside, and slightly crisp on the outside. Often served with chutney, naan, or as part of a meal platter, they are also a common choice for snacks, lunchboxes, and tea-time treats. This recipe makes about 15 to 18 medium kababs.
Ingredients
For the kabab mixture:
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500g boneless mutton (or beef), cut into small chunks
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3/4 cup chana dal (split chickpeas), soaked for 1 hour
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1 medium onion, chopped
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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1 teaspoon red chili powder
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1/2 teaspoon turmeric powder
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1 teaspoon coriander powder
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1 teaspoon cumin seeds
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1/2 teaspoon whole black pepper
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2–3 dried red chilies (adjust to taste)
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1–2 cloves
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1 small piece of cinnamon stick
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Salt to taste
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2 cups water
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1 egg
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2–3 tablespoons chopped fresh coriander
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2 tablespoons mint leaves (optional)
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2–3 green chilies, finely chopped
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Oil for shallow frying
Preparation
1. Cook the meat and dal
In a deep pot, combine meat, soaked chana dal, onion, garlic paste, ginger paste, and all the whole and ground spices. Add 2 cups of water. Cook on medium heat until the meat and dal are completely soft and water has dried out. If needed, cook uncovered at the end to evaporate excess water. Let it cool.
2. Blend into a paste
Once cooled, transfer the cooked mixture to a food processor. Grind into a thick, even paste without adding water. The mixture should hold its shape when shaped into a patty.
3. Add fresh ingredients
Transfer the paste to a bowl. Mix in the chopped coriander, mint leaves, green chilies, and one beaten egg. Combine well. If the mixture feels too soft, you can add a spoonful of breadcrumbs or roasted gram powder to help bind it.
4. Shape the kababs
With lightly oiled hands, take small portions and shape them into flat round kababs. You can make them medium or small depending on your preference.
5. Fry the kababs
Heat oil in a frying pan over medium flame. Place the kababs in the pan without overcrowding. Fry each side for 2–3 minutes until golden brown and crisp. Remove and drain on kitchen paper.
Serving
Serve Shami Kababs hot with mint chutney, lemon slices, and onion rings. They pair well with paratha, buns, or just a hot cup of chai.
These kababs can be stored in the freezer—just shape them and freeze in layers separated by plastic. When ready to eat, thaw slightly and pan-fry as usual.
