Lahori Omelet

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SHAMI KABAB RECIPE WITH BEEF, LAMB OR MUTTON

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 Time to share the most hearty, most satisfying Pakistani kabab, one and only SHAMI KABAB. These kebab are delicious fried petty that allow a load of room for variations and creativity.

Shami kabab stacked and placed over a small copper basket.


They are immensely popular and easy to make kabab. As these kabab have cooked meat so you can store them for longer period. Almost every Pakistani mom makes it in Ramadan and Bakra Eid and few families keep endless supplies of frozen Shami kabab to serve the unexpected guest, and for teatime snack.


SHAMI KABAB

Shami kabab is mainly made of beef, split chickpea, eggs, herbs, and loads of spices. All ingredients are grounded together to form a dough-like mixture from which small kababs are rolled out. The kababs are then dipped in egg wash and shallow fried. We love these kabab because these are

  • Delicious
  • Healthy, room temperature kabab can be baked too at 350 F for 15 minutes until thoroughly heated and golden. Flip kabab halfway.
  • Freezer-friendly
  • Budget-friendly
  • Picnic and Travel-friendly, store cooked kabab in a food bag with ice cube packs (Ice Cubes kept in zipper bags). Replace ice cubes when fully melted.

HOW TO MAKE PAKISTANI SHAMI KABAB RECIPE

Steps to make kabab masala and cook kebab.
  1. Roast whole spices on medium heat for 1-2 minutes until fragrant. (I'm using 10 spices to make Shami kabab masala, but most of them are common. If you can't find 1-2 spices like fenugreek and black cumin. Just skip it.)
  2. Then grind roasted spice finely in a coffee grinder. Shami Kabab masala or spice mix is ready. You can do this step a few days ahead too. Or order your spice mix here.
  3. Take meat cubes, soaked split chickpeas, ginger, garlic, green chili, Shami kabab spice mix, turmeric, potato, mint leaves, oil, and one cup water in pot. Water should be enough to cover the meat completely. Bring meat to boil then reduce heat and cook for 45 minutes on medium-low heat. Cover the pot tightly. (You can also pressure cook for 20 minutes.)
  4. Cook meat thoroughly, that is bite the boti after cooking to make sure it fully cooked and tender. Dry out water completely. You can burn water or high flame with constant stirring if needed. Lentil should be super soft and mushy.
  5. Let the mixture cool then grind in a chopper.
  6. Add mint, fresh coriander, boiled eggs, a beaten egg, and chopped onion. Mix well.
  7. Add chat masala and salt to taste. Do a taste test and adjust as needed.
  8. Shami mixture is ready. Chilling kabab mixture in the fridge for 30 minutes helps in easy rolling.

    9. ROLL SHAMI KABAB

    Steps for roll and fry the Pakistani kebab.
    1. Roll out a small ball of kabab. Grease your hands with little cooking oil if needed.
    2. Shape the kabab into a small patty. You can make oblong shape too.
    3. At this stage, you can freeze kabab. You read freezing and frying frozen kabab instruction in the FAQ section.
    4. Method 1: Beat three eggs with salt and red chili powder. Dip each Kabab in egg wash then shallow fry. Flip kabab and fry evenly until thoroughly heated and golden from all sides.
    5. Method 2: For frozen and extra crispy Shami kabab, I recommend dipping these in egg wash and coat with bread crumbs.
    6. Repeat the same steps with all kababs.  Your Shami kabab are ready to freeze or fry.
    7. If kabab are at room temperature shallow fry, if frozen deep frying is recommended. Serve with green chutney and fresh salad.
      8. A close shot of half eaten shami kabab.


INGREDIENTS

SHAMI KABAB SPICE MIX RECIPE

  • 6 round red chili , or 1 teaspoon red chilli powder
  • 5 clove laung
  • 2 inch cinnamon, broken
  • 1 big black cardamom
  • 1 teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon corriander  seeds
  • 1 teaspoon cumin
  • 1 teaspoon black cumin, optional
  • ½ teaspoon fenugreek seeds, optional
  • 1 teaspoon salt

COOKING MEAT

  • 500 gram boneless beef, cut in small cubes, preferably beef chuck or beef roast or lamb shank
  • 250 gram or 1 cup split chickpea, soaked for 2 hours in warm water
  • 4 tablespoon Shami kabab Spice Mix, less or more to taste (recipe given above or buy from here.
  • 2 tablespoons oil
  • ½ cup mint leaves
  • 3 green chilies, or 1 tablespoon green chilli paste
  • 2 inch ginger , or 1 ½ tablespoon ginger paste
  • 4 fat cloves garlic , or 1 tablespoon garlic paste
  • ½ teaspoon turmeric
  • 1 cup water, or more if needed

FORMING KABAB

  • 3 tablespoon chopped fresh coriander
  • 2 tablespoon chopped mint
  • 1 teaspoon chat masala, or more to taste
  • 1  onion, chopped
  • 1 egg, beaten
  • 2 hard-boiled egg, chopped

FRYING KABAB

  • 3 eggs, for egg wash
  • ¼ teaspoon salt
  • ¼ teaspoon red chili powder
  • Breadcrumbs, if using as needed
  • Oil, for frying

INSTRUCTIONS

SPICE MIX RECIPE

  • Roast whole spices on medium heat for 1-2 minutes until fragrant. Then grind roasted spice finely in a coffee grinder. Shami Kabab masala or spice mix is ready. 

COOKING MEAT

  • In a pot take all ingredients of cooking meat. Cook for 45 minutes until meat is tender and lentil is soft and mushy.
  • Burn all the excess water with constant stirring. This step is important.
  • Let the mixture cool. Then in a chopper make a smooth mixture of dal and meat.

FORMING KABAB

  • In a large dish take kabab mixture, mint , fresh coriander, boiled egg, 1 beaten egg, chopped onion, chat masala and salt. Mix well.
  • Grease your hand and roll out kabab from the mixture.

FRYING KABAB

  • Beat 3 eggs with salt and red chilli powder.
  • Dip each kabab in egg and then in bread crumbs. (if using bread crumbs.)
  • Shallow fry each kabab in oil until golden brown and serve hot.



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