Shami Kebab
Shami Kebab is a legendary snack of the Indian subcontinent, originating from the royal 'Mughlai' and 'Awadhi' kitchens. While most kebabs are made by simply seasoning raw meat, the Shami Kebab is a labour of love that involves a unique 'double-cook' process. It is a silky, shallow-fried patty made from a fine blend of meat and lentils, resulting in a texture so tender it is often described as 'shami' (velvet).
Cuisines
Cooking Instructions
Cooking: 45 minutes
Notes:
Removing whole bay leaves, cinnamon sticks, and black cardamom pods before mashing prevents bitter whole spice pieces in the patties.
Patties can be shaped ahead of time and frozen for up to 2 months before shallow-frying.
Lamb or mutton chunks can be substituted for boneless beef if preferred.
Simmer Meat and Lentils
In a large pot, combine the boneless beef chunks, soaked chana dal, sliced onion, bay leaf, cloves, black peppercorns, cinnamon sticks, black cardamoms, cumin seeds, garlic cloves, grated ginger, salt, ground coriander, chilli flakes, chilli powder, and turmeric. Pour in 600ml of water, cover with a lid, and cook over medium heat for 35 to 40 minutes until the meat and lentils are completely tender.
Dry and Mash Mixture
Remove the lid and discard the whole bay leaf, cinnamon sticks, and black cardamom pods. Stir continuously over medium heat until all liquid evaporates completely. Turn off the heat and use a wooden masher or pestle to crush the warm meat and lentil mixture into a fine, smooth, fibrous paste.
Bind and Shape Patties
Transfer the mashed mixture to a plate and allow it to cool. Add the finely chopped green chillies, fresh coriander, lemon juice, and beaten egg, mixing thoroughly with your hands. Divide the mixture into equal balls and flatten between your palms into neat, round kebab patties.
Shallow-Fry and Serve
Heat vegetable oil in a pan over medium heat. Add the shami kebabs in batches and shallow-fry for 3 to 4 minutes per side until crisp and golden brown. Drain on paper towels and serve hot with mint raita and sliced red onions.
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Ingredients
| Boneless Beef | 600g |
| Chana Dal | 250g |
| Onion | 1 |
| Water | 600ml |
| Bay Leaf | 1 |
| Cloves | 5 |
| Black Peppercorns | ¼ tsp |
| Cinnamon Sticks | 2 |
| Black Cardamom Pods | 2 |
| Cumin Seeds | 1 tbsp |
| Garlic | 8 cloves |
| Ginger | 1 tsp |
| Salt | 1 tsp |
| Ground Coriander | 1 tbsp |
| Chilli Flakes | 1 tsp |
| Chilli Powder | 1 tsp |
| Turmeric | ½ tsp |
| Green Chillies | 3 |
| Fresh Coriander | 3 tbsp |
| Lemon Juice | 1 tbsp |
| Egg | 1 |
| Vegetable Oil | 4 tbsp |
