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Shami Kebab Recipe (Beef and Chana Daal)

Soft Pakistani shami kebabs made with beef and chana daal, spiced and shallow fried until golden.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 500 g boneless beef cut into pieces
  • 0.5 cup chana daal soaked 30 minutes
  • 1 small onion quartered
  • 1 tbsp ginger garlic paste
  • 4 dried red chilies
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cloves
  • 1 tsp garam masala
  • 1.5 tsp salt
  • 3 cup water
  • 1 egg
  • 3 green chilies finely chopped
  • 0.25 cup fresh coriander chopped
  • 0.5 cup oil for shallow frying

Method
 

  1. Put the beef, drained daal, onion, ginger garlic paste, dried chilies, cumin, coriander seeds, cloves and salt in a pot with the water.
  2. 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.
  3. Cool slightly, then grind to a coarse paste in a food processor.
  4. Mix in the egg, green chilies, coriander and garam masala. Chill for 30 minutes.
  5. Shape into 12 round patties about 1.5 cm thick.
  6. Heat the oil in a pan over medium heat. Fry the kebabs 3 to 4 minutes per side until golden brown.
  7. Serve hot with chutney, raita or in a bun.

Notes

If the mixture is too soft to shape, add a tablespoon of besan.