Shami Kabab Recipe

By ARY ZAUQ  , ,   

February 6, 2015


1 kilogram Beef

1 cup Gram Lentils

1½ tsp cumin Seeds (Sufaid Zeera)

10 Red Chilli Pods (Saabut Lal Mirch)

4 Black Cardamoms (Bari Kaali Ilaichi)

12 Black PepperCorns (Kaali Mirch)

12 Cloves of Garlic (Lehsan)

1" piece of Cinnamon Stick (Dal Cheeni)

1 small piece of Ginger Root (Adrak)

1½ tsp coriander Seeds (Saabut Dhania)

1 tbsp plain Yogurt

1 Egg (beaten) Salt (to taste)

Dalda Oil or any Cooking Oil (as needed - for frying)

For Filling:

1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)

1 small piece of Ginger Root (Adrak) (finely chopped)

1 bunch of Fresh Mint (Podina) (finely chopped)

1 large Onion (finely chopped)


1Shami Kabab By Chef Fauzia Method / Tarika:

2Pour 5 cups of water in a pan, add beef, washed lentils, all of the dry spices, plain yogurt, ginger, and garlic. Boil mixture on medium heat until the meat becomes tender.

3Remove from heat. Let it cool. Meanwhile prepare the stuffing.

4Mix all of the chopped ingredients, onion, ginger, coriander leaves, and mint leaves together.

5Grind beef mixture in a food processor.

6Pour in the beaten egg and knead well.

7Break off 1 tablespoon of the mince paste, wet your palm and place it in the center of your palm.

8Shape it into a smooth ball.

9Indent the center with your thumb and press a little of the stuffing mixture into this.

10Fold the sides over carefully and reshape into a smooth half flat round shape.

11Repeat this with the remaining mince.

12Heat a heavy based frying pan and add just enough oil to cover the surface.

13Add 3 to 4 kababs at a time and fry on low heat to a crisp golden color on both sides.



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