Pakistani Shami Kabab
Beef Shami Kabab is a popular Pakistani meal from boneless beef and a spice combination. Shami kababs are a delicious and adaptable dish.
Servings 30 patties
Ingredients
Cooking Beef Mix
- 1 kg Boneless Beef Cubes
- 300 gm Yellow split peas (Chana Dal) (soaked overnight )
- 1 large Onion (roughly chopped)
- 8 Pieces Whole Red chili peppers
- 3 tbsp coriander seeds in potli,
- 1 tbsp Cumin seeds (Zeera)
- 2 large Cinnamon stick
- 1 liter Water
- 1 tbsp Salt or to taste
- 1 tbsp Turmeric powder
- 1 cube Chicken stock maggie
- 2 tbsp Ginger garlic paste
Chopping
- 2 slices Bread
- 1 small Onion coarsely chopped
- 3-4 Mild Green chilies
- 1/2 cup Coriander leaves Roughly chopped
- 1/2 cup Mint leaves Roughly chopped
- 1 small Ginger chunk
- 2 tbsp Oil
Assembling
- 1 tsp Cumin seeds roasted and ground
- 1 tsp Coriander seeds roasted and ground
- 1 tsp Garam masala powder
- 1 Egg
Frying
- 1/2 cup Oil
Instructions
- In a large pot, add boneless beef cubes, soaked chana dal, add whole spices-coriander seeds, cumin seeds and cinnamon sticks (In a cotton cloth like a potli), ginger garlic paste, turmeric powder, maggie chicken cube, roughly chopped onion, whole red chili peppers, and 1 litr water to cover everything. Cook covered on medium heat for 1 hour or until the meat is tender and the water dries up. During the last 15-20 minutes, stir frequently to completely evaporate any moisture.Remove the whole spice potli and let the mixture cool down.
- In a food processor, add the cooled beef and lentil mixture in batches, along with bread slices and process this mixture until smooth. And set aside in a large bowl.
- Now add onion, green chilies, coriander leaves, mint leaves, small ginger chunk and oil in the food processor and grind them for a few seconds until they look thinly diced ( not like Paste). Now mix it in the beef mixture bowl.
- Now sprinkle roasted and ground cumin and coriander seeds, garam masala powder, and 1 egg to the beef mix bowl, knead with your hands.
- Lightly oil your hands and form the mixture into small, flat round patties, similar to hamburger patties. You will have around 30+ patties.
- In a non-stick pan, add a little oil and cook the kababs on medium heat for 4-5 minutes or until they are golden brown on both sides and cooked through.
- Serve hot with your favorite chutneys or dips.
Notes
You can freeze the kebabs after shaping them into patties(step 5). Freeze them on a tray until solid, then transfer them to a zip-lock bag and keep them in the freezer for up to a few weeks.
To cook them, thaw them first, then fry them as instructed in step 6.
If the kebab mixture is too soft and falling apart while shaping them, you can add 2 more chopped bread slices to the mixture to help bind it together.
Adjust the amount of red chili peppers according to your taste preference.