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Shami kebab
شامی کباب (shami kebab): Ramadan iftar patties of beef and chana dal ground with spices, dipped in egg and fried
Freezers across Pakistan fill up with shami kebabs in the week before Ramadan, because these soft patties of boiled beef and chana dal, ground with whole spices and fresh herbs, are the backbone of iftar: fried from frozen in minutes as the sunset call to prayer approaches, and eaten with tamarind or mint chutney, onion rings and a sip of Rooh Afza. They appear again at Eid tables and in school lunch boxes all year, sandwiched in a bun as a "bun kebab". The texture should be smooth, with flecks of herbs and a crisp egg coating. A soggy mix that falls apart in the pan is the usual headache, caused by leaving water in the pot; cook the meat and dal until bone dry before grinding. Chef's tip: for a vegetarian version, replace the beef with boiled potato and double the chana dal; shape and fry the same way.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the kebab mix
- 1 ⅔ lb boneless beef (chuck or shin)cut into chunks
- 5 ½ oz chana dal (split chickpeas)rinsed and soaked 1 hour
- 1 onionroughly chopped
- 8 cloves garlic
- 4 cm piece fresh gingersliced
- 1 set whole spices1 tsp cumin seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, 4 cloves, 2 black cardamom, 1 cinnamon stick
- 2 tsp salt
- 4 ¼ cups water
- 3 green chilliesfinely chopped
- 1 handful fresh mint leaveschopped
- 1 handful fresh corianderchopped
- 3 spring onionsfinely chopped
- 1 egg
For frying
- 2 eggsbeaten
- ¾ cup vegetable oil
To serve
- 6 tbsp mint or tamarind chutney (optional)
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Fresh ingredients (10)
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Method
0/8 doneStep 1: Put 1 ⅔ lb boneless beef (chuck or shin), 5 ½ oz chana dal (split chickpeas), 1 onion, 8 cloves garlic, 4 cm piece fresh ginger, 6 dried red chillies, 1 set whole spices, 2 tsp salt and 4 ¼ cups water in a heavy pot and bring to the boil, skimming the foam.
5 minStep 2: Cover and simmer on a low heat for 60–70 minutes until the beef is very tender and the dal is soft.
60 minStep 3: Uncover and cook over a medium-high heat, stirring constantly, until every bit of water has evaporated and the mixture is dry. Pick out the cinnamon and cardamom pods and let it cool.
10 minStep 4: Grind the mixture in a food processor or mincer until smooth and doughy.
5 minStep 5: Knead in 3 green chillies, 1 handful fresh mint leaves, 1 handful fresh coriander, 3 spring onions and 1 egg. Shape into 16 flat patties about 6 cm across. At this point they can be chilled for 2 days or frozen for 2 months.
5 minStep 6: Heat ¾ cup vegetable oil in a frying pan over a medium heat.
3 minStep 7: Dip each patty in 2 eggs and fry in batches for 2–3 minutes per side until the egg coating is golden and crisp and the kebabs are hot right through.
16 minStep 8: Drain on kitchen paper and serve hot with 6 tbsp mint or tamarind chutney and onion rings.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 22 g
- Carbs
- 15 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shami kebab take?
- About 100 minutes in total: 30 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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