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Shami Kebab | Lucknow Shami Kebab

Shami Kebab is a melt in mouth, juicy and succulent kebabs recipe of Mughal origin, are made with lamb or beef keema, chana dal and aromatic spices and pan fried in ghee.
Course: Appetizer, Snack
Cuisine: Afghani, Indian, pakistani
Keyword: keema shami kebab, lamb keema shami kebab, shami kebab, Shami Kebab recipe
Servings: 18 kebabs
Author: Arpita@Gastronomic Bong

Equipment

  • Instant pot / pressure cooker
  • mixer grinder
  • Thick bottomed non stick pan or cast iron skillet

Ingredients

To pressure cook:

  • 500 grams Mutton/Lamb/Beef mince
  • 100 grams Chana dal Soaked for atleast 1 hour
  • 1 medium Onion roughly chopped
  • 1 1/2 tbsp Ginger Garlic paste
  • 1 Bay leaves
  • 1 tsp Chilli flakes
  • Salt to taste
  • 2 cups Water

Whole spices to ground

  • 2 1/12 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 inch Cinnamon
  • 1 Black cardamom
  • 4-5 Cloves
  • 4-5 Green Cardamom
  • 1/2 tsp black peppercorns
  • 1/4 nutmeg
  • 1/2 mace flower

For the kebabs

  • 1 small Onion finely chopped
  • 2-3 Green finely chopped
  • 1/2 cup Coriander leaves finely chopped
  • 5-6 tbsp Ghee/oil

Instructions

  • Firstly lets make the spice powder. Add all the ingredients listed under whole spices in a mixer grinder and ground it to a fine powder.
  • In a pressure cooker add all the ingredients listed under "to pressure cook" along with the ground whole spice powder and 2 cups of water.
  • Mix it well and pressure cook for 4-5 whistles or until the chana dal is cooked through.
  • Increase the heat and stir frequently to completely evaporate the moisture. The lamb-lentil mixture will start sticking to the bottom of the pan. Turn the heat off and allow to cool completely.
  • Discard the bay leaf and add the cooled meat lentil mixture in a mixer grinder and ground it to a smooth paste.
  • TO the mixture add in the chopped onion, green chillies and coriander leaves. Mix it well.
  • Now oil your hands and shape them into equal sized discs. (At this point you can freeze these patties*)
  • Heat2-3 tbsp ghee or oil in a skillet, when hot add 5-6 patties (do not over crowd the pan) and cook for 3-4 minutes each side.
  • Slowly remove from the pan and place them on a kitchen towel. Continue with the rest of the kebabs.
  • Serve it hot as it is or with roomali roti and green chutney.

Notes

*If you are planning on freezing these kebabs, then place them on a  tray and freeze them for 2 hours. Then transfer them in a freezer zipper storage bag or airtight container, separate each patty with a baking sheet/parchment paper to avoid them sticking to each other.