Beef, What to Cook

Shami Kebab Pakistani


  • Paani (Water) 4 cups

  • Qeema (mince) beef ½ kg

  • Chanay ki daal (Split Bengal gram) washed 250 gm

  • Pyaz (Onion) 1 medium

  • Sabut lal mirch (button red chilies)

  • 12-15 or to taste Dar chini (Cinnamon stick)

  • 2 big Badi elaichi (Black cardamom) 3

  • Namak (Salt) 2 tsp or to taste

  • Haldee powder (Turmeric powder)

  • 1 tsp Kali mirch sabut (Black pepper corns)

  • 8-10 Adrak lehsan paste (Ginger garlic paste) 2 tbs

  • Dhania (Coriander seeds)

  • 1 tbs Zeera (Cumin seeds)

  • 1 tbs Hari mirch (Green chilies)

  • Podina (Mint) ½ cup

  • Hara dhania (Green coriander)

  • ½ cup Anday (Eggs) 2-3

  • Oil for frying


  • In cooker, add water, beef mince, split Bengal gram, onion, button red chilies, cinnamon stick, black cardamom, salt, turmeric powder, black pepper corns, ginger garlic paste, coriander seeds and cumin seeds
  • Cover and cook for 30-35 mins on low flame
  • In chopper, add green chilies, mint and green coriander, grind to make a coarse paste
  • After grinding the stuff, make kabab/patties of the batter with your hands
  • Heat oil in frying pan and fry the kabab/patties
  • Shami kababs are ready, serve with ketchup

45 mins  20 hours  Serves 4

Serve hot with ketchup or spicy chutney/raita

Product used in this recipe

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