Shami Kabab/Shaami Kebab Recipe

Shami Kabab/Shaami Kebab a mouthwatering kebab made from mutton/beef and lentils..Shami Kababs are soft melt in mouth kebabs which taste absolutely sumptuous .Shami Kababs are easy to make and you can freeze them for later Best option for kids lunch box or for sudden unexpected guest.
shami kebab makes a great appetizer and sure a crowd pleaser Popular in \India and Pakistan you will find them in Muslim weddings .I personally love them You can enjoy them with naan/bread or just have it with some mint chutney ,lime wedge and some onion,

1/2 kg beef/mutton mince
1cup chana dal/bengal gram
6 to 8 Kashmiri dry red chillies
a small potato
1 medium onion
3 to 4 green chillies
9 to 10 garlic cloves
1 1/2 inch ginger chopped
7 to 8 black peppercorns
1/ tsp fennel
3 to 4 cloves
3 to 4 green cardamom
1 black cardamom
1/2 tsp turmeric powder
1 1/2 tsp cumin
1 and 1/2  inch cinnamon
salt to taste
oil to shallow fry
1 egg
1 cup coriander leaves
1/2 cup mint leaves
2 tsp lime juice/as needed

  • in a cooker add mince/meat cubes along with all whole spices,potato sliced onion ,ginger garlic little coriander and mint leaves the remaining leaves we will add while grinding.
  • add about 1 and 1/2  cup water cover the pressure cooker lid and let it cook
  • cook till done it may take 15 to 20 minutes
  • Let the mixture turn dry ,cook with open lid to dry up any water left.
  • allow it to cool then add coriander and mint leaves and  grind to smooth paste.
  • Add egg and mix well.
  • also add lime juice 

  • Wet your palms ,take a small mixture flatten it to shape it  to round kababs
  • You can refrigerate the kababs before frying it helps them maintain shape and fry better.
  • Heat a non stick frying pan add oil,once hot shallow fry the kababs on medium flame on both side till done
  • Serve hot with some mint chutney ,lemon wedges and onion

I have used mince here you can use mutton or beef chunks 
adding potato gives super soft shami kababs,a tip given by my friend,you can skip this step.
you can cook this in an open pot for 25 to 30 minutes or till the mince and lentil is cooked.
The boiled ground mixture stays well in the freezer,you can store it in an air tight container in freezer or make kababs and freeze it keeping parchment paper in between ,fry when you need