Shami Kebab
Author: Ghb_96HAavI
Shami kebabs are made with minced meat and dahl, amongst other things. In this video I reveal another of my lovely toys… I don’t know, but I’ve been told, the free-livin’ woman ain’t got no soul.
  • 250 g (8 oz) minced lamb or beef
  • 50 g (2 oz) chana dal, soaked for 30 minutes
  • 1 onion, chopped
  • 1¼ cm ginger, chopped
  • 2 garlic cloves, chopped
  • 1 tsp coriander seeds
  • 1 tsp garam masala
  • ½ tsp cumin seeds
  • 2 dried red chillis
  • 1-2 tbsp chopped coriander
  • 1 beaten egg
  • Vegetable oil for frying
  1. Place the chana dal and minced meat in a pan with 250 ml of water. Bring to the boil and cook gently for 30-45 minutes until the mixture has become quite dry. Turn off the heat and allow to cool.
  2. Place the meat mixture in a bowl and add in the onions, garlic, ginger, chillis and the seeds. Mix well.
  3. Process the mixture in a food processor or a meat mincer to produce a homogenous mixture.
  4. Add in the coriander and garam masala and mix well. Press the mixture firmly into patties.
  5. Heat 1 cm of vegetable oil in a pan. Dip each pattie into the beaten egg and shallow fry for about 2 minutes each side.
  6. Remove from the oil with a slotted spoon, drain on kitchen paper, then serve.
Calories: 168 Fat: 12.9 Sugar: 0.8 Fiber: 0.5 Protein: 8.9 Cholesterol: 57.7
Titli's Tips
The finer you can make the mixture the more likely the patties will stay together during frying. Like most kebabs, these freeze really well. Serve as a starter with some salad and a wedge of lemon.
Recipe by Titli's Busy Kitchen at