beefchickpeaseggs
Special Shami Kabab
Traditional-style beef Shami kababs made with split Bengal gram, warming whole spices, herbs and green chilli.
From YouTube · Jan 30, 2026
Traditional-style beef Shami kababs made with split Bengal gram, warming whole spices, herbs and green chilli.
40 min
Prep time
50 min
Cook time
1 hr 30 min, plus cooling
Total time
28 to 30 kababs
Yield
Ingredients
21 ingredients- 1 tbsp coriander seeds
- ½ tsp black peppercorn
- 1 tsp cumin seeds
- 1 black cardamom
- ¼ piece nutmeg
- 1-inch piece mace
- 1 cinnamon stick
- 1 tbsp desiccated coconut
- 1 kg boneless beef cubes
- 200 g split bengal gram
- 1 large onion sliced
- 1 tbsp crushed ginger garlic
- 10 dried red chillies
- 2 tbsp cooking oil
- ½ tsp turmeric powder
- 1½ tsp iodized Himalayan pink salt or to taste
- 1½ cup water
- 2 green chillies
- handful fresh coriander
- handful mint leaves
- 1 egg
Method
11 steps- Grind coriander, black peppercorn, cumin, black cardamom, nutmeg, mace, cinnamon, and desiccated coconut.
- In a pressure cooker, add beef, split bengal gram, onion, crushed ginger garlic, dried red chillies, ground spice mixture, cooking oil, turmeric, salt, and water; mix well.
- Cook on high flame until whistle starts, then reduce flame and cook for 30 minutes.
- Remove lid, mix well, and cook on high flame until moisture evaporates; let cool.
- Chop green chillies, fresh coriander, and mint leaves in a chopper.
- Add cooked kabab mixture and chop well.
- Transfer to a flat dish, add coal smoke, then add egg and mix well.
- Shape 50g portions of mixture into leaf shapes (makes 28-30).
- Store in airtight container in freezer up to 2 months.
- Heat cooking oil on griddle and shallow fry kababs on medium flame until golden.
- Serve with raita and spiced onion rings.
Recipe notes
Helpful tips
- Cook away all excess moisture before processing so the kababs hold their shape.
- Allow the beef and lentil mixture to cool before adding the egg.
- Freeze shaped uncooked kababs in a single layer before transferring them to a container.
Equipment
- Spice grinder
- Pressure cooker
- Food chopper or food processor
- Large mixing dish
- Kitchen scales
- Griddle or frying pan
Storage
Freeze shaped uncooked kababs in an airtight container for up to 2 months. Cook from chilled or thaw safely in the refrigerator before shallow-frying.
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