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–+ servings
Easy Shami Kebabs served with yoghurt

Perfect Shami Kebabs

Tender meat patties made from meat and split chickpea lentil. Perfect to serve as side or make a big batch for freezing.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Indian, Pakistani
Servings 22 Serves

Ingredients
  

  • 1 kg Boneless Beef (Cut In Cubes) See Notes for other options
  • ¾ cup Split Chickpea lentil
  • 1 Medium Onion
  • 1 cup Coriander/Cilantro
  • 2-3 Green Chilliies
  • 1½ tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin
  • ½ tsp Tumeric Powder
  • 1½ tsp Garam Masala
  • Salt to taste
  • 2 Eggs
  • Oil for Shallow Frying

Instructions
 

  • Wash and soak split chickpea lentil for around 1 hr or more.
  • In a Pressure cooker add meat, split chickpea lentil, onion, green chilli and all the spices except garam masala. Add 1 cup of water, cover the pressure cooker and cook for 20 minutes.
  • After 20 minutes meat would be tender and falling apart. The cooking time for meat really depends on quality and type of meat. If after 20 minutes the meat is still tough, pressure cook for another 5-7 minutes. Make sure there is some water before cooking it again. If there is some water in the meat, dry it off on high heat.
  • Once the meat is tender it should easily fall apart when pressed with a wooden spoon. Turn the heat on medium so that any moisture left is evaporated. Keep mixing to prevent it from sticking to the pot.
  • Transfer a mixture into a wide dish or bowl. Using a heavy wooden spoon or potato masher pound the meat until it is pulled apart and forms a mixture.
  • Add chopped coriander/cilantro, green chillies, garam masala and eggs. Mix until combined well. The mixture should be able to hold its shape when pressed together.
  • Divide the mixture into small portions and make patties.
  • In a pan heat oil and shallow fry kebabs while turning them over. Once golden on both sides drain them over a paper towel.
  • Serve Immediately with sauce of your choice.

Notes

  • Make sure the beef is fat free.
  • You can choose between beef, chicken, lamb or goat. If using chicken use breast fillet, you can also add some thigh fillets. For lamb and goat use lean fat free meat preferably boneless or leg cut into pieces as they have minimum bones in it.
  • For Chicken add 3/4 cup if water and cook in pressure cooker for 15 minute.
  • For goat or lamb use 1 cup of water and cook in pressure cooker for 20 minute.
* Meat quality differs in each area or country. In Australia the meat has high water content. The meat releases its own water during the cooking process so you don't need a lot of water.

TO FREEZE

Fry the kebabs and layer them in a freezer safe container. Put a cling or baking paper over and put another layer of kebabs, repeat. It prevents kebabs from sticking to each other.
When ready to eat thaw them in microwave for 2-3 minutes. Spray some oil in a nonstick pan and heat them on low heat.
Keyword Kebabs, Meat Recipes
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