Shami Kabab

  • 25 Mar - 31 Mar, 2023
  • Mag The Weekly
  • Cookery


· 700 g minced chicken

· 160 g chana daal

· 1 bulb garlic

· 1 tablespoon minced ginger

· Salt to taste

· 3½ teaspoons cumin seeds

· 5 teaspoons coriander powder

· 3½ teaspoons coarse black pepper

· 2 teaspoons chilli flakes

· 1 cinnamon stick

· 3 black cardamoms

· ½ teaspoon whole cloves

· 10 green cardamoms

· 1 bunch chopped coriander

· 1 diced onion

· 5-6 chopped green chillies

· Juice of half lemon

· 2-3 eggs

· Oil, for frying


Add all the ingredients into a deep pot except for the last six ingredients. Add lots of water, bring to a boil, cover and turn the heat to low and then cook the mixture down until the meat and lentils become very tender. Once the meat is tender, turn the heat to high and begin to dry off the excess moisture. Keep stirring, ensuring nothing sticks to pot whilst also breaking down the meat. Allow the mixture to cool slightly. Then, mash the mixture and add the fresh coriander, onion, green chillies and lemon juice. Shape the mixture into kababs. Heat oil in a pan over medium heat. Meanwhile, whisk the eggs in a bowl. Dip the kababs one by one into the egg, then place them into the pan. Allow them to cook undisturbed for about five minutes, then flip over and allow the other side to cook. Avoid overcrowding the pan too much. Once fried, serve the kababs piping hot with any sauce, ketchup or chutney of your liking.