Shami Kebab
The beans and mutton melted together! The finest spiced hamburger from the Mughal court
Description
Premium kebab made by simmering minced mutton and Chana Dal (chickpeas) with spices until crumbly, grinding into paste, forming patties, and pan-frying fragrantly.
Restaurants serving Shami Kebab
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- Put minced mutton, soaked Chana Dal, garlic ginger, whole spices (cinnamon, cloves, cardamom), salt, water in a pot; simmer until beans mash with fingers and evaporate moisture.
- Remove heat, process in food processor to smooth paste. Knead well with minced onions, green chilies, cilantro.
- Oil hands, form flat circular patties, pan-fry fragrantly on both sides until beautiful golden in a pan with generous Ghee (or oil).
Learn more Spice, substitutes, tips
Key spices
Deep sweet spice aroma of cinnamon and cloves
Substitutes at Japanese supermarkets
Minced beef or mixed minced meat (as a mutton sub)
Pairing
Trivia
[Hardcore] Unlike Tandoor-baked Seekh Kebabs, Shami Kebabs are characteristically cooked on a 'Tawa' (griddle). Beans act as a binder, creating an elegant taste where meat and spices melt and crumble softly in the mouth.
Eating tips & etiquette
[Unique Eating] Squeeze lemon firmly, wrap with sliced raw onions in a chapati, tasting the rich meat and bean umami refreshingly!
Allergen
Mutton (depends on meat used), Dairy (from Ghee)