Shami Kebab
Melt-in-your-mouth pan-fried patties made by cooking spiced minced lamb with chana dal until tender, then grinding it into a smooth paste along with fresh herbs and gentle spices. Shaped by hand and shallow-fried to a golden, crisp exterior, these kebabs are a treasured Awadhi delicacy often served with mint chutney and onion rings.
For 4 servings
- prep
Soak the chana dal.
Rinse the chana dal and soak in enough water to cover for 30 minutes. Drain well before using.
- boil · ~30 min
Cook the meat and dal mixture.
1.In a heavy-bottom pot, combine the lamb mince, soaked chana dal, chopped onion, garlic, ginger, black peppercorns, green cardamom, cinnamon, and dried red chilies.2.Add 3/4 cup water and bring to a rolling boil.3.Reduce heat, cover, and simmer until the meat is cooked through and the dal is soft, about 25-30 minutes.4.Uncover and cook off any remaining liquid completely. The mixture must be absolutely dry.5.Spread the mixture on a plate and let it cool completely to room temperature.TIPMake sure all the liquid evaporates. Any moisture left will make the kebabs crack while frying. - prep · ~2 min
Grind to a fine paste.
1.Transfer the cooled mixture to a food processor.2.Add the salt, chopped green chili, coriander leaves, mint, and garam masala.3.Pulse to a smooth, fine paste. The mixture should hold together like a dough.4.Transfer the paste to a large bowl. Mix in the beaten egg white until well incorporated.TIPDo not add any water. The paste must be firm and pliable. - prep · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.2.Oil your palms lightly with a drop of ghee.3.Roll each portion into a smooth ball, then flatten into a neat patty about 1/2-inch thick.TIPWet or oil your hands slightly to prevent the mixture from sticking. - fry · ~6 min
Shallow-fry the kebabs.
1.Warm the ghee in a large frying pan over medium heat.2.Once shimmering, carefully place the kebabs in the pan in a single layer.3.Fry for 2-3 minutes on each side until deep golden brown and crisp.4.Work in batches if necessary, adding more ghee as needed.TIPKeep the heat at medium. High heat will darken the outside before the inside warms through. - serve
Serve hot with mint chutney, onion rings, and lemon wedges.
Arrange the hot, crispy Shami Kebabs on a platter with sliced onion, fresh lemon, and a side of green chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the meat-dal mixture is bone-dry before grinding; trapped moisture causes the kebabs to crack during frying.
- 2Cool the cooked mixture completely to room temperature before grinding; warm mixture turns sticky and hard to shape.
- 3Lightly oil your palms with ghee when shaping patties to prevent sticking and achieve smooth, neat edges.
- 4Fry over medium heat, not high, so the kebabs develop a deep golden crust without burning before the center warms.
- 5Make a batch ahead; shaped raw kebabs can be refrigerated for a day or frozen for a month between parchment layers.
- 6Use lean lamb mince; excess fat makes the paste greasy and the kebabs less cohesive when frying.
Adapt it for your goals.
Chicken shami
Swap lamb mince with ground chicken or turkey and reduce simmering time to 20 minutes; a leaner, lighter option that still yields melt-in-your-mouth kebabs.
keema styleKeema style
Coarsely pulse the mixture instead of grinding to a fine paste for a more textured, patty-like kebab that retains small bits of meat and dal.
air fryerAir fryer
Brush shaped kebabs lightly with oil and air-fry at 180°C for 10-12 minutes, flipping halfway; cuts down on oil while keeping a crisp exterior.
gluten freeGluten-free
This recipe is naturally gluten-free as it uses chana dal instead of breadcrumbs or flour; verify your garam masala blend is certified gluten-free.
egg freeEgg-free
Omit the egg white and bind the mixture with 1 tablespoon of chickpea flour (besan) mixed with 1 tablespoon water; achieves similar cohesion without egg.
Why this is on our healthy list.
Rich in Protein
Lamb mince and chana dal together deliver a high-quality protein punch, supporting muscle maintenance and satiety.
Good Source of Fibre
Chana dal adds soluble fiber from lentils, which aids digestion and helps maintain stable blood sugar levels.
Contains Iron and Zinc
Lamb is naturally rich in heme iron and zinc, nutrients essential for oxygen transport and immune function.
Low in Refined Carbs
This dish contains no wheat or refined flour, relying on lentils and aromatics for body, making it suitable for low-carb diets.
Aromatic Anti-Inflammatory Spices
Cardamom, cinnamon, and ginger in the recipe provide compounds with anti-inflammatory and antioxidant properties.
Frequently asked questions
The cooked mixture likely still held moisture. Spread it on a tray and chill for 20 minutes, or add a teaspoon of chickpea flour to tighten it.
