Silky-smooth patties made from beef or mutton boiled with chana dal until tender, ground to a fine paste, shaped, and shallow-fried until golden. These melt-in-your-mouth kababs are a refined delicacy served at celebrations.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Place cubed meat, chana dal, quartered onion, and all whole spices in a pressure cooker with two cups of water and salt. Cook under pressure for thirty minutes until the meat and dal are completely tender and all water has evaporated.
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2
Remove the whole spices (bay leaves, cinnamon stick) and let the mixture cool slightly. Transfer to a food processor and grind to a very smooth, sticky paste. The texture should be so fine that no grains are visible.
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3
Transfer the paste to a bowl and mix in the beaten egg, finely chopped herbs, and diced raw onion. The raw onion adds a crucial fresh crunch to contrast the smooth paste.
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4
With oiled hands, shape the mixture into round patties about three inches in diameter and half an inch thick. Place on a tray and refrigerate for thirty minutes to firm up.
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5
Shallow fry the patties in a pan with a thin layer of oil over medium heat for three minutes per side until a deep golden-brown crust forms. Serve hot with green chutney and sliced onions.
Did You Know?
The name 'shami' is believed to derive from 'Sham,' the Arabic name for Syria/Damascus, though the dish itself was perfected in Lucknow and Hyderabad. In Pakistan, shami kababs are considered the gold standard of a good home cook.
Chef's Notes
Equipment Tips
- pressure cooker
- food processor or grinder
- frying pan
The Story Behind Shami Kabab
Shami kababs represent the height of Mughlai culinary refinement, developed in the nawabi kitchens of Lucknow and Hyderabad. The technique of boiling meat and lentils together before grinding them into an impossibly smooth paste was designed for elderly Mughal nobles who preferred tender textures. After partition, the tradition was carried to Pakistan by Urdu-speaking muhajir families, and shami kababs became synonymous with refined Pakistani hospitality and tea-time entertaining.
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