Shami Kabab

Shami Kababs are tender patties made with lamb (or beef) and channa (yellow split peas), eggs and spices. All ingredients are grounded together and made into a small patties, and then fried. Serve with chutney to complete the snack.

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Serves 4

  • 1.1 lb /500g minced lamb or (beef, chicken) (keema) (you can also use meat chunks
  • ¼ cup yellow split peas (soaked for 15 minutes in water and drained)
  • 1 onion (sliced)
  • 1 tbsp finely chopped garlic
  • 2 inch/5cm piece ginger chopped
  • 2 green chilies, finely chopped
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 green cardamom
  • ½ inch/1 cm stick cinnamon
  • 1-2 bay leaf
  • 4-6 peppercorns
  • 2-3 dry, whole red chilies
  • salt to taste
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How to make Shami Kababs:

  1. Wash the mince. Check that all the water is drained out well.
  2. Add all the ingredients to the mince.
  3. Grind the mince either on stone grinder or in a food processor till smooth without adding any water.
  4. To prepare kababs make tiny balls. Flatten them into small discs. Shallow fry in a non stick pan on medium heat, till brown on both sides.

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