Shami Kabab: An easy to make kabab recipe

Introduction to Shami Kabab

Shami Kabab is a popular dish from South Asia, especially enjoyed in Pakistan and India. It's made by blending minced meat (often beef or lamb) with soaked lentils and a mix of spices. These ingredients are cooked together until tender and then mashed into a smooth paste.

The paste is shaped into flat round patties, like large cookies, and fried until they turn crispy outside while staying soft inside. Shami Kababs are known for their delicious taste and can be eaten alone as a snack, with sauces like mint or coriander chutney, or paired with rice, in sandwiches, or wraps for a satisfying meal.

Cooking Shami Kabab

To cook Shami Kabab, first, minced meat and soaked lentils are simmered with onions, tomatoes, green chilies, ginger, garlic, and spices such as garam masala, cumin, black pepper, and turmeric. This mixture is cooked until everything is tender.

After that, it's blended into a smooth paste with fresh cilantro and mint leaves added for extra flavor. The paste is then shaped into patties, dipped in beaten egg, coated with bread crumbs, and fried in oil until they're golden brown and crispy on the outside. This cooking process ensures that the kababs are crunchy and packed with savory flavors.

Shami Kabab is versatile and can be enjoyed in various ways, making it a favorite dish for gatherings and special occasions.

Ingredients for Shami Kabab:

• 500g minced meat (beef or lamb)
• 1 cup chana dal (split Bengal gram lentils), soaked for 1-2 hours
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2-3 green chilies, chopped
• 1-inch piece of ginger, chopped
• 4-5 cloves of garlic, chopped
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1 teaspoon black pepper powder
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional, adjust to taste)
• Fresh cilantro (coriander) leaves, chopped
• Fresh mint leaves, chopped
• 1 egg, beaten (for coating)
• Bread crumbs, as needed (for coating)
• Oil, for frying

How to Make Shami Kabab:

1. Cooking the Meat and Lentils:

   • In a pressure cooker or large pot, combine minced meat, soaked chana dal, chopped onion, tomato, green chilies, ginger, garlic, garam masala powder, cumin powder, black pepper powder, salt, turmeric powder, and red chili powder (if using).
   • Add enough water to cover the mixture and cook until the meat and lentils are tender and well cooked. If using a pressure cooker, cook for about 15-20 minutes after it reaches pressure. If using a pot, cook covered until everything is soft, adding water as needed.

2. Making the Paste:

   • Once cooked, drain any excess water and let the mixture cool down to room temperature.
   • Transfer the mixture to a food processor or blender. Add chopped cilantro and mint leaves. Blend to a smooth paste. The mixture should be thick and sticky enough to form into kababs.

3. Shaping the Kababs:

   • Take a portion of the paste and shape it into flat, round patties about the size of a bigger cookie. Repeat with the remaining mixture. You can grease your hands with a little oil to prevent sticking.

4. Coating and Frying:

   • Heat oil in a frying pan over medium heat.
   • Dip each kabab in beaten egg, ensuring it's coated evenly.
   • Then coat each kabab with bread crumbs, pressing gently to adhere.
   • Fry the kababs in hot oil until golden brown and crispy on both sides, flipping them carefully to cook evenly.

5. Serving Shami Kabab:

• Transfer the fried Shami Kababs to a plate lined with paper towels to absorb excess oil.
• Serve hot with mint or coriander sauce (chutney), alongside rice, in sandwiches, or wrapped in flatbreads (parathas or naan).

Serving Suggestions:

Shami Kabab can be enjoyed:

• As a standalone snack or appetizer.
• With steamed rice and salad for a complete meal.
• In sandwiches or wraps with fresh vegetables and sauces.
• Best paired with mint or coriander sauce (chutney) for a burst of flavor.

Enjoy making and savoring these delicious Shami Kababs!