Indian · serves 2

Shami Kebab

Meat and dal ground into a soft patty. The texture is the whole reason to make them.

70 min A proper cook Non-vegetarian

Ingredients

  • 500g mutton mince or small pieces
  • 3/4 cup chana dal
  • 4 dried red chillies
  • 1 tbsp ginger-garlic paste
  • Whole spices: cardamom, cloves, cinnamon, peppercorns
  • 1 egg
  • 1 onion, finely chopped
  • Mint and coriander
  • Oil

Method

  1. Pressure cook the meat with chana dal, chillies, ginger-garlic, whole spices, salt and just 1 cup water — 5 whistles.
  2. Open and dry off every drop of liquid on high heat. Wet mixture means kebabs that fall apart.
  3. Cool, then grind to a smooth paste. No water at all.
  4. Mix in the beaten egg, raw onion, mint and coriander.
  5. Shape into flat rounds, chill 30 minutes.
  6. Shallow fry on medium, 3 minutes a side, till a dark crust forms. Onion rings and lemon.

Questions people ask about Shami Kebab

How long does Shami Kebab take?

About 70 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of mutton in Shami Kebab?

Use chicken thighs, but halve the cooking time. Jackfruit works for a vegetarian version and holds up to long cooking.

Can I make Shami Kebab ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Shami Kebab vegetarian?

Yes. Replace the mutton with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

Do I need a pressure cooker for Shami Kebab?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Shami Kebab?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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