0 from 42 votes
Shami Kebabs
These Shami Kebabs are full of flavour, crispy on the outside and soft, smooth and silky inside.
Prep Time
1 hr
Cook Time
1 hr
Additional Time
30 mins
Total Time
2 hrs
Servings: 8 people
Calories: 4093 kcal
Course:
Side Dish , Main Course , Appetizer , Snacks
Cuisine:
Indian
Ingredients
Cooking the mince
- ½ kg mince lamb 1 lb, with fat
- ½ kg mince beef 1 lb, with fat
- 190 g chana dal 1 cup
- 1 tablespoon red chilli flakes
- 1 tablespoon garam masala
- 2 tablespoons ginger chopped small
- 5 medium cloves garlic chopped small
- 2 teaspoons cumin powder
- 350 ml warm water 1½ cups
Add to cooked meat mixture
- 2 whole birds eye green chillies finely chopped, adjust quantity according to taste
- 2 teaspoons salt adjust to taste
- 1 teaspoon freshly ground black pepper
- 1 large onion diced small
- 8 g cilantro coriander leaves, ½ cup, chopped roughly (optional)
- 5 g mint leaves 3 tablespoons, chopped roughly (optional)
Frying
- 6 medium/large eggs lightly beaten
- vegetable oil to shallow fry
Instructions
Cook the meat
- Rinse and soak 190 g chana dal in water till fully submerged for at least 1 hour.
- In a heavy bottomed saucepan, on medium heat, add the drained split peas, ½ kg mince lamb, ½ kg mince beef, 2 teaspoons salt , 1 tablespoon red chilli flakes, 1 tablespoon garam masala, 2 teaspoons cumin powder, 5 medium cloves garlic, 2 tablespoons ginger, 1 teaspoon freshly ground black pepper and 350 ml warm water and mix well.
- Cover and cook on low heat stirring occasionally till the chana dal softens and the water has evaporated (45-50 minutes). The mixture should be a moist paste. Remove from heat and set aside to cool.
- Use a stick blender to blend the mixture to a smooth paste. Then cover and set aside to cool down to shape into patties.
Cup of Yum
After blending
- Add 1 large onion, 2 whole birds eye green chillies, 5 g mint leaves and 8 g cilantro then mix well.
- Shape into balls (size of a golf ball) and flatten to make round patties.
Frying
- Coat each patty in the beaten egg mix (6 medium/large eggs) then lightly fry in vegetable oil on either side till golden. Serve warm with a green chutney.
Notes
- Cooking time for chana dal can vary depending on how fresh it is as old stock may take nearly twice as long to cook.
- *If using goat meat, use 1 kg goat mince.
- The red meat should have some fat content so the kebabs remain moist and do not fall apart.
- If using lean mince or for chicken shami kebabs, mix in an extra beaten egg to help keep the shape.
- Store leftovers in a sealed container and keep in the fridge for 3-4 days or in the freezer for up to a month.
Nutrition Information
Calories
409.3kcal
(20%)
Carbohydrates
16.6g
(6%)
Protein
35.5g
(71%)
Fat
22.4g
(34%)
Saturated Fat
9.2g
(46%)
Trans Fat
0.5g
Cholesterol
119mg
(40%)
Sodium
107.5mg
(4%)
Fiber
6.1g
(24%)
Sugar
1.8g
(4%)
Vitamin A
0IU
(0%)
Vitamin C
1.7mg
(2%)
Calcium
70mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 4093
% Daily Value*
| Calories | 409.3kcal | 20% |
| Carbohydrates | 16.6g | 6% |
| Protein | 35.5g | 71% |
| Fat | 22.4g | 34% |
| Saturated Fat | 9.2g | 46% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 119mg | 40% |
| Sodium | 107.5mg | 4% |
| Fiber | 6.1g | 24% |
| Sugar | 1.8g | 4% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.