Equipment
Ingredients
Meat & Lentil Base
- 500 g boneless lamb leg, diced into 2cm cubes
- 150 g chana dal, soaked for 1-2 hours
- 600 ml water
- 25 g ginger, roughly chopped
- 6 garlic cloves
Whole Spices for Boiling
- 4 dried red chilies
- 10 black peppercorns
- 4 cloves
- 1 cinnamon stick
- 2 black cardamom pod
- 5 g coriander seeds
- 5 g cumin seeds
Binding & Seasoning
- 1 egg, beaten
- 3 g garam masala
- 8 g salt
Fresh Filling
- 1 red onion, finely chopped
- 10 g fresh mint leaves, finely chopped
- 10 g fresh coriander, finely chopped
- 2 green chilies, seeded and minced
- 5 ml lemon juice
Frying
- 60 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 131 kcal
- Protein
- 6 g
- Carbohydrates
- 13 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 300 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 16 mg
- Potassium
- 368 mg
- Calcium
- 158 mg
- Iron
- 1.9 mg
- Magnesium
- 42 mg
- Phosphorus
- 90 mg
- Zinc
- 0.7 mg
- Vitamin A
- 307 mcg
- Vitamin C
- 36 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.23 mg
- Niacin
- 0.8 mg
- Folate
- 71 mcg
- Water
- 99 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Drain the soaked chana dal. Combine the diced lamb, drained dal, water, ginger, garlic, salt, and all ingredients from the 'Whole Spices' group in a pressure cooker or heavy pot.
Cook the mixture until the lamb is tender and the lentils are soft but not mushy. If using a pressure cooker, cook for about 15-20 minutes (approx. 4-5 whistles). If using a pot, simmer covered for 45-60 minutes.
Remove the lid and increase the heat to high. Cook, stirring frequently, until all liquid has evaporated. This step is crucial; the mixture must be very dry to hold its shape later.
Allow the mixture to cool completely to room temperature. Remove the large black cardamom pods and cinnamon stick, but leave the other spices.
Transfer the cooled mixture to a food processor. Pulse until you have a fine dough-like consistency. The meat should break down into fibers (resha) rather than a smooth paste. Transfer to a bowl and mix in the beaten egg and garam masala by hand.
In a small separate bowl, combine the chopped red onion, mint, coriander, green chilies, and lemon juice to create the filling.
Take a lemon-sized portion of the meat mixture (approx. 60g). Flatten it into a disc in your palm. Place a small teaspoon of the filling in the center.
Gently fold the edges of the meat disc over the filling to seal it completely. Flatten slightly to form a patty roughly 2cm thick. Repeat for remaining mixture.
Heat oil in a large skillet over medium heat. Shallow fry the kebabs in batches, taking care not to overcrowd the pan. Fry for 2-3 minutes per side until golden brown and crispy.
Remove kebabs and drain on paper towels. Serve hot with mint chutney.
Chef's Notes
- The secret to authentic Shami texture is the 'Resha' (fiber). Do not over-process into a baby-food paste; pulse just enough to integrate the lentils and meat while keeping the meat fibers intact.
- If you cannot find Chana Dal, split yellow peas are a viable alternative, though Chana Dal offers a nuttier, more traditional flavor.
- For an extra layer of richness, you can stuff a small cube of paneer or cream cheese inside alongside the herb filling.
- These kebabs are traditionally served with 'Varqi Paratha' (layered flatbread) or as a side to Pulao.
Storage
Refrigerator: 3 days — Store uncooked shaped kebabs layered with parchment paper to prevent sticking.
Freezer: 1 month — Freeze shaped uncooked kebabs on a tray, then transfer to a bag. Fry directly from frozen on lower heat.
Reheating: Reheat fried kebabs in a skillet over medium-low heat or in an oven at 180°C/350°F until warmed through.
Troubleshooting
Kebabs are breaking apart while frying
Cause: The mixture contains too much moisture
Fix: Mix in 1-2 tablespoons of roasted chickpea flour (sattu) or cornflour to absorb moisture
Prevention: Ensure all water is evaporated during the reduction step (Step 3)
Mixture is too sticky to shape
Cause: Mixture is too warm or hands are dry
Fix: Oil your palms slightly or dampen them with water while shaping
Prevention: Chill the mixture for 30 minutes before shaping
Cultural Context
Shami Kebabs are a culinary gem from the royal kitchens of the Mughal era, specifically associated with the city of Lucknow and Hyderabad in India and Pakistan. Legend has it they were created for a toothless Nawab (nobleman) who desired a meat dish so tender it required no chewing, hence the silken texture.
