Shami Kabab: A Succulent and Savory Indian Appetizer

Rozlin loves to cook healthy food for her loving family, and she wants to share this recipe with her readers.

Delicious Shami Kababs

Shami kabab, sometimes spelled shaami kabab, is a savory dish that originates from the Indian subcontinent. Today, it is a popular dish not only in India but also in Pakistan and Bangladesh.

It is composed of a small patty of minced meat (beef, goat or chicken) with mashed split chickpea lentils, spices and egg. It is eaten as a snack or an appetizer, and it is often garnished with lemon wedges, sliced raw onions and mint coriander chutney.

Cook Time

Ingredients

• 1/2 kilogram meat mince (beef, goat or chicken)
• 1/2 litre water
• 1 medium onion, thinly sliced
• 6 garlic cloves, grated
• 1 inch ginger, grated
• 1/2 tablespoon cumin seeds (zeera)
• 1/2 teaspoon black pepper (kali mirch)
• 4-5 cloves (laung)
• 1 cinnamon stick (dalchini)
• 1 black cardamom
• 1/2 tablespoon salt, or to taste
• 1/2 tablespoon red chilli flakes
• 1/4 teaspoon turmeric powder (haldi)
• 1/2 tablespoon coriander powder (dhaniya powder)
• 1/2 tablespoon red chilli powder
• 250 grams chana daal, soaked
• 2 tablespoons coriander leaves, chopped
• 2 tablespoons mint leaves, chopped
• 1 egg, beaten

Instructions

1. Wash and soak chana daal for 1 to 2 hours. Strain and set aside.
2. Wash the meat mince and keep it in a strainer to remove the excess water.
3. Transfer the mince to a pressure cooker.
4. Add the thinly sliced onion, grated garlic and ginger, cumin seeds, black pepper, cloves, cinnamon stick, black cardamom, salt, red chilli flakes, turmeric powder, coriander powder and red chilli powder. Mix all ingredients well.
5. Add soaked chana daal and mix well.
6. Add water and mix well.
7. Turn on the flame and take it to a boil.
8. Cover the pressure cooker and cook to 1 whistle on high flame.
9. Cook on low flame for 10-15 minutes. Turn off the flame and let the pressure release.
10. Open the pressure cooker and turn on the flame again. Cook on high flame until all the water has evaporated.
11. Once the water dries, turn off the gas and let the mixture cool.
12. Remove all whole spices (black pepper, cloves, cinnamon stick, black cardamom).
13. Mash the mixture with a potato masher.
14. Add chopped coriander and mint leaves. Mix well.
15. Make kababs of the mixture with your hands. At this stage, you can freeze the kababs and fry them anytime.
16. Heat oil in a frying pan.
17. Dip the kababs in beaten egg and shallow-fry until golden brown on both sides.
18. Once golden brown, transfer to an absorbent paper towel.
19. Serve with coriander mint chutney, tomato ketchup or dip of your choice.

Photo Guide

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Suggestions and Variations

• It is very important to cook the meat and daal mixture until all the water has completely and absolutely evaporated before you take it off the heat; otherwise, they will not hold the shape and will disintegrate while frying.
• You can increase the spice level by adding chopped green chillies.
• I often use goat meat, but you can also use chicken or beef mince.
• Dry the coriander and mint leaves with a kitchen towel before chopping them.
• While the mixture is cooking on high flame and water is evaporating, give it a stir every couple of minutes; otherwise, it will start sticking to the bottom of the cooker.

© 2021 Rozlin