Shami Kabab: Soft,Lentil-Meat Patties Full of Aromatic
Shami Kabab is a traditional South Asian minced meat patty made with ground beef or chicken, chana dal (split chickpeas), and a blend of fragrant spices. The ingredients are cooked together until tender, then ground into a smooth mixture before shaping into small patties.These patties are lightly fried to achieve a crisp golden exterior while maintaining a soft interior. Shami Kababs are commonly served as appetizers, snacks, or fillings in wraps and sandwiches.
Ingredients
- 500 g minced beef or chicken
- ½ cup chana dal (split chickpeas)
- 1 medium onion, chopped
- 4 garlic cloves
- 1 inch ginger
- 2 green chilies
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste2 tablespoons chopped coriander leaves
- 2 tablespoons chopped mint leaves
Instructions
- In a pot, combine minced meat, chana dal, onion, garlic, ginger, green chilies, and spices. Add about 1 cup of water and cook until the lentils are soft and the water evaporates.
- Allow the cooked mixture to cool completely.
- Blend or grind the mixture into a smooth paste.
- Mix in chopped coriander, mint leaves, and the egg for binding.
- Take small portions of the mixture and shape them into round flat patties.
- Heat oil in a pan and shallow-fry the patties for 2–3 minutes per side until golden brown.
- Serve hot with mint chutney, lemon wedges, and sliced onions.
Notes
- You can use beef, chicken, or lamb.
- The mixture should be dry before grinding.
- Eggs help bind the kababs better.
- Shami Kababs can be frozen before frying.
- Adjust spice levels to taste.
- Chana dal gives the kabab its soft texture.
- Avoid adding too much water while cooking.
- Always cool the mixture before grinding.