Friday, 7 October 2011

Shami Kabab (kebab) recipe

Authentic Pakistani Shami Kabab recipe

Shami Kababs

Mutton/beef: 1 kg
Gram lentil: 1 cup
Garlic: 2 whole bulbs
Ginger: 3 inch piece
Cumin seed: 3 tspn
Whole corriander: 3tspn
Cloves: 6
Black pepper: 1 1/2 tspn
Red chillies (whole) 15-20
Black cardamom: 4
Cinnamon: 1 stick ( 4-5 inch)
Garam masala powder: 1 table spoon
Red chilli powder: 1 tspn
Salt: 2 tspn ( or to taste)
Egg: 1 ( if required add one more)
Onion: 1 large
green chillies: 5
fresh corriander (hara dhania)


  1. Pour 5 cups of water in a pan, add mutton, cumin seeds, whole corriander, cinnamon, cloves, cardamom, garlic (whole bulbs), whole red chillies, salt, black pepper and start boiling on medium heat.
  2. After an hour of boiling add gram lentils and keep boiling until meat is tender and water is absorbed.
  3. Seperate and throw the boiled garlic from the mixture.
  4. Now chop the dried mixture in chopper.
  5. Add fresh green corriander, mint, green chillies, ginger, onion, red chilli poweder, garam masala powder, egg and salt and mix/stirr well.
  6. Shape the dough into small round flattened balls or kababs.
  7. Fry and enjoy your shami kababs (some people call it kobab as well)!

We serve shami kababs with green raita (mint + fresh corriander + green chilli raita).
Try this recipe this Eid and let me know.

1 comment:

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