Beef Shami Kabab

Shami Kabab is one of the oldest and most refined kababs in the Mughal culinary tradition — and ours honours every bit of that heritage. Halal beef is slow-cooked with whole spices and chana dal until tender, then ground to a smooth paste and shaped into round, flat patties. The exterior is lightly fried to a deep golden crust while the interior remains velvety, with layers of flavour from cardamom, cloves, and black pepper. Enjoy them as a starter with mint raita, tuck them into buns for a spectacular burger, or serve alongside pilao for a full desi meal.

Ingredients

Halal beef, chana dal (split chickpeas), onion, ginger-garlic, green chili, fresh coriander, black cardamom, cloves, cinnamon, black peppercorns, cumin, egg, salt.

Cooking Instructions

Shallow Frying (Recommended)

1. Thaw in the refrigerator overnight or at room temperature for 30–40 minutes.
2. Heat 2–3 tablespoons of oil in a flat pan over medium heat.
3. Place shami kababs gently and do not press — they are delicate.
4. Fry for 3–4 minutes undisturbed until the bottom crust is firm and golden.
5. Flip carefully using a flat spatula. Fry for another 3 minutes.
6. Serve with mint raita, sliced onions, and naan.

Tawa Frying

7. Same as shallow frying — use medium heat and minimal oil on a flat tawa.
8. A pre-heated tawa gives a better initial sear.

💡 Tip: Shami Kababs are delicate. Partial thawing (firm but not completely frozen) gives the best results — they hold their shape during frying but cook through quickly.