Shami kebab (or Shamia) with stuffing
Shami kebab is made with chana dal and mutton/lamb mince. It is a combination of dal (lentil) and meat. It is very popular in India and Pakistan. Shami kebab can be made with subtle variations like stuffed shami kebab or slight changes in spices. You can add spices according to your taste.
Stuffing can be made with paneer or nuts or simple onion and mint leaves combination.
Shami kebab can be made with vegetables, paneer, chicken, beef or mutton.
In this shami kebab, I have used mutton pieces. You can use minced mutton or lamb. It is first boiled with chana dal and other spices, ground well into a smooth mixture, made into flat circle shapes, dipped in egg and shallow fried.
For the stuffing, I have used simple ingredients like onion, green chilli, coriander leaves, mint and a pinch of salt. If you want you can use anything you like for stuffing.
In our home we call it shamia. It is one of my favourites as it is very soft and tasty. You can serve shami kebab as a starter or with any meal as a side dish.
- Mutton – 300 gms
- Chana dal – 1/2 cup
- Onion (small, chopped) – 1
- Chilli powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Cloves – 4
- Cinnamon stick – 1 inch
- Green cardamom – 3
- Black cardamom – 1
- Black pepper seeds – 1 tsp
- Cumin seeds – 1/2 tsp
- Water – 2 cups
- Curd – 2 tbsp
- Biryani masala – 1/2 tsp
- Oil – 1 tsp (optional)
- Ginger and garlic paste – 2 tbsp
- Onion (small, chopped) – 1
- Green chillies (chopped) – 1
- Mint leaves – 10
- Coriander leaves – 1 tbsp
- Salt – a pinch
- Eggs – 2
- Salt – as per taste
- First put all the ingredients in a pressure cooker including curd with water and all spices, except eggs. Boil them until they are cooked well. You can give up to 6 whistles on your cooker or according to your cooker instructions. It has to be cooked well. No liquid should be left after cooking the meat. I have used mutton pieces but you can use minced meat if you want. You can just smash it well after cooking and no need to grind it if it is made using mince.
- Grind it in a food processor or in a blender to a smooth mixture. Remove the whole spices after cooking. Add required amount of salt. Mix well and keep it in the fridge for 2 hours or overnight. You can prepare it in advance and can refrigerate it and cook it the next day.
- Chop all the ingredients for the stuffing very finely. Mix and keep aside.
- Take the mixture out from the fridge roughly about 1/2 hour before cooking. Dip your fingers in water to avoid the mixture from sticking to your hands. Make patties from small lemon sized or medium sized balls. Then stuff with onion mixture and close it.
- Shape it into a ball and then flatten it to make a thick circular disc.
- Put the eggs in a bowl, beat well with a fork for a few seconds and then add a pinch of salt.
- Dip shami kebabs in egg mixture before frying it.
- Preheat the tawa with little oil. When it gets warm, add shami kebabs and cook. Do not turn immediately. After a few seconds turn and cook on medium heat and on both sides. You can see this in the picture. Every now and then drizzle some oil so that they do not stick.
- You can pour the remaining beaten eggs on top of the shami kebabs while frying.
- When it is cooked, serve shami kebab as a starter with rings of onion and pieces of lime OR with any meal.
- Only required amount of water should be added. Otherwise it will become very soft and will not be able to make shapes.
- You can alter the amount of chilli powder according to your taste.
- If mince is used, it will be easy to grind the mixture.