Shami Kebab Recipe (Beef and Chana Daal)
Shami kebabs are soft, round patties of boiled beef and chana daal that are ground, spiced and shallow fried. They are a Ramadan favourite and freeze well.
The trick is dryness: the meat and lentils must be cooked until almost all the water is gone, or the kebabs will fall apart.
Why you will like this version
- Make ahead and freeze, then fry from frozen.
- A soft, melt-in-the-mouth texture.
- Works as a snack, in a burger bun or with chutney.
What is a shami kebab?
Shami kebab is a South Asian patty made by boiling meat with lentils and whole spices, grinding it and frying it in oil. A little egg and fresh herbs go in the mixture before shaping.
Ingredients that matter
- Beef: boneless or with bone, boiled until soft.
- Chana daal: the binder. Soak it for 30 minutes.
- Fresh herbs and green chilies: add freshness to the mild mix.
Tips for the best shami kebabs
- Cook until the water has evaporated completely and the mixture is dry.
- Grind to a coarse paste, not a smooth one.
- Chill 30 minutes before shaping.
Shami Kebab Recipe (Beef and Chana Daal)
Shami Kebab Recipe (Beef and Chana Daal)
Soft Pakistani shami kebabs made with beef and chana daal, spiced and shallow fried until golden.
Ingredients
Method
- Put the beef, drained daal, onion, ginger garlic paste, dried chilies, cumin, coriander seeds, cloves and salt in a pot with the water.
- Cook covered on low for 60 to 75 minutes until the beef shreds easily until the meat is tender. Uncover and cook until the water has fully evaporated.
- Cool slightly, then grind to a coarse paste in a food processor.
- Mix in the egg, green chilies, coriander and garam masala. Chill for 30 minutes.
- Shape into 12 round patties about 1.5 cm thick.
- Heat the oil in a pan over medium heat. Fry the kebabs 3 to 4 minutes per side until golden brown.
- Serve hot with chutney, raita or in a bun.
Notes
If the mixture is too soft to shape, add a tablespoon of besan.
Frequently asked questions
Why do my shami kebabs break?
The mixture was too wet. Cook it down longer, or add a spoonful of besan or breadcrumbs.
Can I freeze them?
Yes. Freeze shaped kebabs on a tray, then bag them. Fry from frozen over low heat.
Can I use chicken?
Yes. Chicken shami cooks in 20 minutes but is a little less rich.
