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Pakistani
Shami Kebab (Chicken, Lamb, Mutton & Beef)
135 min total15 prep120 cook4 servings
ClassicFlexitarianLow-Carb
This authentic Pakistani Shami kebab recipe is a delicious and crowd-pleasing item that goes well served at chai time and also as part of a proper meal. The texture is meaty yet tender and I urge you to try this recipe!
Ingredients
meat
- 1.5lb meat of choice (i highly recommend using chunks of meat as opposed to minced/ground meat)
pantry
- 1 cupraw split yellow lentils (chana daal)
- 2- 3 tsp of salt (depending on your taste - please check before frying!)
- 3.5 tspcumin seeds
- 1 tspchat masala (optional)
- 1 largepiece cinnamon stick
- 3black cardamoms
- 0.5 tspwhole cloves
- 10green cardamoms
- 3-4 green chillies (chopped finely (optional))
- 3eggs (for frying)
- 1oil (for frying)
produce
- 1bulb garlic, peeled (doesn't need to minced)
- 1 tbspminced ginger
- 5 tspcoriander powder
- 3.5 tspcoarse black pepper
- 2 tspchilli flakes
- 1bunch fresh coriander (chopped)
- 1 largeonion (diced finely)
- 3 tbsplemon juice
Steps
- Add all the ingredients into a deep pot EXCEPT FOR THE LAST 6 INGREDIENTS.
- Add 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.
- Chicken will need around 3 cups of water and around 1.5hrs, lamb will need around 5-6 cups of water and 2+hrs, mutton will need around 8 cups of water and 3+hrs and beef will need a good 12+ cups and 5+hrs.
- Please take these timelines as a rough guide - the cook time will depend on how large the chunks of meat are and what cuts you chose.
- You will need to keep an eye on it, adding water if the meat isn't still tender by the time the water has reduced.
- Once the meat has become very tender, falling apart much like pulled meat, you can turn the heat to high and begin to dry off any excess moisture.
- Keep stirring, ensuring nothing sticks to pot whilst also breaking down the meat with your spoon.
- Keep drying out the mixture until it becomes very dry.
- Allow the mixture to cool slightly before proceeding to pound the mixture down, breaking the meat into shreds.
- You can use a wooden spoon (if the meat has become very soft this may be enough), but you may need to use your hands.
- You can use a food processor, but I don't love the texture.
- An electric whisk is also reportedly a good method.
- Once the mixture has been mashed into a textured, pulled-meat like consistency AND has cooled down completely, add the fresh coriander, onion, green chillies and lemon juice.
- Stir, and then make one final check to ensure the salt and spice is to your liking.
- Shape the mixture into kebab-shaped discs.
- Heat a bit of oil in a pan over a medium heat when you're about to fry the kebabs
- Whisk the eggs in a bowl.
- Dip the kebabs 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, and adjust the cook time as much/as little as you need to get the colouring of the kebabs just right.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
