SHAMI KABABS
SHAMI KABABS

SHAMI KABABS

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Ingredients

FOR THE KABABS:

  • 1 pound boneless meat (beef, lamb, goat, or chicken), cut into 1-inch pieces.
  • 1/2 cup chana dal (split chickpeas), soaked for at least 3 hour.
  • 1 medium onion, roughly chopped.
  • 1 inch ginger, roughly chopped.
  • 4-5 cloves garlic.
  • 1/2 to 1 cup water, or as needed.

SPICES

  • 4-5 cloves.
  • 1 teaspoon cumin seeds.
  • 1 teaspoon red chili powder, or to taste.
  • 1/2 teaspoon turmeric powder.
  • 1/2 teaspoon crushed red peppers.
  • Salt to taste.
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OR you can skip all of the above spices and just buy the Shan Pakora/Bhajia Mix

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FOR BINDING AND FLAVOR:

  • 1 small onion, finely chopped.
  • 1 cup of fresh cilantro, finely chopped.
  • 1/2 cup fresh mint leaves, finely chopped.
  • 1-2 green chilies, finely chopped (optional).

FOR FRYING:

  • 2 to 3 eggs lightly beaten.
  • Vegetable oil, for shallow frying.

Directions

  1. COOK THE MEAT AND DAL:
  • Rinse the soaked chana dal.
  • In a pressure cooker or a non-stick pot, combine the meat, water, and rest of the spices.
  • If using a pressure cooker, cook for about 5-10 minutes, or until the meat and dal are very tender. If cooking in a pot, simmer over medium-low heat for 1 to 1.5 hours, or until tender.
  • Once cooked, allow the mixture to cool.
  • If there is excess liquid, drain it and cook the mixture on high heat until it becomes a very thick almost dried mixture, stirring constantly to avoid it sticking to the bottom.
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  • It is very important that the mixture is dry, so that the kababs hold their shape.

2. GRIND THE MIXTURE:

  • Using your hands old fashioned way, grind the cooked meat and dal mixture to a smooth or slightly coarse paste, depending on your preference.

3. ADD BINDING INGREDIENTS:

  • In a bowl, combine the ground meat mixture, finely chopped onion, cilantro, mint leaves, and green chilies (if using).
  • Mix thoroughly until all the ingredients are well combined.

4. SHAPE THE KABABS:

  • Take a small portion of the mixture and shape it into round, flat patties.

5. FRY THE KABABS:

  • Heat vegetable oil in a shallow pan over low heat.
  • Gently place the kababs in the hot oil protecting your hands and fingers.
  • Fry until golden brown on both sides.
  • Remove the kababs from the pan and place them on a wire rack or paper towel-lined plate to absorb excess oil.

6. SERVE:

  • Serve hot with mint chutney, raita, lemon, and/or sliced onions.
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Tips:

  • Soaking the chana dal is essential to ensure it cooks evenly.
  • Ensure the meat and dal mixture is dry before grinding to prevent the kababs from falling apart.
  • You can adjust the spice level by adding more or less red chili powder, crushed red peppers, and green chilies.
  • If the mixture seems too wet to form into patties, you can add a little bit of roasted chickpea flour(besan) as a binder.