Shami Kabab Recipe
Serves: 24 patties
  • 2 lb. boneless beef/lamb/goat
  • 2 tsp. oil
  • 2 onions, chopped
  • 1 tsp. shahzeera
  • 2 tsp. salt
  • 2 tbsp. ginger garlic paste
  • Handful of mint leaves, chopped
  • 2-5 green chili's, chopped
  • ¼ tsp. turmeric
  • 1-3 tsp. red chili powder
  • 1 cup chana daal, soaked for a half hour
  • 1 tsp garam masala powder
  • Handful of coriander leaves, chopped
  • Juice of one small lemon
  1. Heat oil in a pressure cooker or pot.
  2. Add shahzeera and onions. Fry the onions until slightly brown.
  3. Then add ginger garlic paste, mint, green chili's, and your meat.
  4. Cook for a few minutes until meat is browned. Then add the turmeric, red chili powder, and chana daal. Add water to just cover the meat. Cook until meat is done, daal is soft, and there is little moisture left.
  5. Add the garam masala powder, coriander leaves, and lemon juice. Cook for a few minutes until moisture is all gone.
  6. Once the meat mixture has cooled a little, throw it in the food processor. Blend until smooth. You don't want to add any water because when you fry them, they might break apart.
  7. Shape the sham's into your desired shape. Some people make circles and some do oblong pieces.
  8. If you plan on freezing them, place patties on a cookie sheet. Stick them in the freezer until they are hard. Once they are hard, you can place them in a container or ziplock bag. Make sure you put a wax paper in between the layers of shami so they don't stick to each other.
  9. When you are ready to fry, shallow fry the shami in oil until they are dark brown on each side.
Recipe by Honey and Dates at