Really easy to make & is nutritious. Can be had with rotis or paranthas or as a snack also. It is basically a mince meat Pattie.

Shami Kabab recipe


  • mince mutton--------------------1 kilogram
  • Gram Lentils/ Chana dal -------1 cup(washed & soaked)
  • Cumin Seeds (Jeera) -----½ tsp.
  • Red Chilli (Saabut Lal Mirch) -----8-10
  • Black Cardamoms (Bari Ilaichi)---4
  • Black Peppercorns (Kaali Mirch)----10-12
  • Garlic (Lehsun) --------------------------12 cloves
  • Cinnamon Stick (Dal Cheeni)--------- 1" piece
  • Ginger (Adrak) -------------------------1 small piece about 1-1 1/2 “
  • Coriander Seeds (Saabut Dhania) ---½ tsp
  • Aniseed (Saunf)--------------------------1/2 tsp
  • Yogurt or plain curd---------------1 tbsp
  • Egg (beaten) -----1-2
  • Salt (to taste)
  • Ghee or any vegetable cooking oil (for frying)


  • Fresh Coriander Leaves (Hara Dhania)--- 1 bunch· (cleaned, washed & finely chopped)
  • Ginger (Adrak) (finely chopped)------------ 1 small piece
  • Green chillies-----------------------------------5-6 finely chopped
  • Fresh Mint (Poodina)---------------- 1 bunch (cleaned, washed & finely chopped)
  • Onion -------1 large (finely chopped)
  • Some nuts & raisins (optional)


1. Add 4-5 cups of water to the meat, soaked chana dal ( lentils), curd/ yogurt, all· dry spices, ginger & garlic. Boil on medium heat till the water has dried up & the meat is tender. In case some water is left you can always sieve & drain out the excess water & then let it cool. Do not overcook

2. Mix the chopped onion, ginger, chopped coriander leaves & mint leaves & chopped green chillies.

3. Grind the meat & dal mixture into a paste. Beat the eggs, add to the mixture & mix well.

4. Wet your palm, take a little mixture, place it in the centre & shape it into a ball. Press the centre with your thumb to make a small hole & add in the filling mixture(choppedcoriander,ginger,onion,chillies,mint)choppedcoriander,ginger,onion,chillies,mint). You can add the nuts & raisins in case you are using & then carefully fold over the sides & smoothen it into a flattened round shape. Make as many balls as you can (depends upon the shape).

5. Heat a heavy based frying pan. Add ghee or vegetable oil enough to cover the surface & fry on low heat. Once the shami turns to a golden colour on one side turn & do the same with the other side.· You can even fry on a tawa (griddle)

6. Serve the crisp & hot golden brown kababs with green chutney made with fresh green coriander & mint & roundels of thinly sliced onions.

Now, comes the turn of yummy Chicken Biriyani·

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