SHAMI Recipe

Soak and par-cook chana dal

Rinse the chana dal under cold water until water runs clear. Soak in enough water to cover for 30 minutes. Drain. Place the soaked dal in a medium saucepan with 350 ml water and a pinch of salt. Bring to a boil, then reduce heat and simmer, uncovered, for 20–25 minutes until the dal is very soft but not mushy; you want it cooked through so it will mash easily. Drain any excess water and set aside to cool slightly.

Simmer the meat

Place the beef chunks in a separate pot with enough water to cover (about 600–700 ml). Add 1/2 tsp salt, 1/4 of the chopped onion, 1 crushed garlic clove, and 5 g ginger. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cook until the meat is tender and easily shredded, about 40–50 minutes (time will vary with cut and size). Reserve 120–150 ml of the cooking liquid, then remove meat and let cool slightly. Shred or finely chop the meat, discarding any large bits of fat or sinew.

Prepare the aromatics

In a small sauté pan, add 5 ml oil and sauté the remaining onions on medium heat until translucent and lightly golden, about 6–8 minutes. Add the remaining crushed garlic and ginger and cook 1 minute until fragrant. Remove from heat and allow to cool.

Make the shami mix

In a food processor combine the cooked chana dal, shredded cooked meat, sautéed onion-garlic-ginger, green chilies (if using), cilantro, mint, ground coriander, ground cumin, garam masala, red chili powder, black pepper, and remaining salt. Pulse in 8–10 short bursts until the mixture becomes a coarse but uniform paste—there should still be tiny bits for texture, not a smooth purée. Transfer to a bowl and check seasoning. If the mixture is too wet, add breadcrumbs or semolina a tablespoon at a time until it holds together.

Bind and chill

Beat the egg and mix into the shami mixture along with the breadcrumbs (or semolina). Mix thoroughly until homogeneous. Form the mixture into a log or flatten and cut into 12–14 even pieces (about 40–45 g each) and shape into round, slightly flattened patties (kebabs). Place patties on a tray, cover, and chill in the fridge for 20–30 minutes to firm up—they will hold shape better when frying.

Pan-fry the shami

Heat a wide skillet over medium heat and add the vegetable oil (and optional ghee/butter). When hot, reduce to medium-low and add shami patties in a single layer without crowding. Fry for 3–4 minutes per side until deep golden brown and crisp, pressing gently once or twice to ensure even contact. Adjust heat as needed so they brown without burning. Transfer to paper towels briefly to drain.

Alternative: shallow bake

For a lighter finish, preheat oven to 200°C (400°F). Place patties on a lightly oiled baking sheet, brush tops with a little oil or melted butter, and bake 12–15 minutes, flipping halfway, until crisp and golden.

Reheat and finish: If patties were chilled or made ahead, reheat in a skillet with a little oil over medium heat 2–3 minutes per side until warmed through and crisp.

Serve: Arrange shami kebabs on a platter with lemon wedges, sliced onions, and chutneys. Garnish with mint or cilantro sprigs. Squeeze lemon over patties just before eating for brightness.

Storage: Store cooled patties in an airtight container in the refrigerator for up to 3 days or freeze uncooked patties separated by parchment for up to 1 month. Thaw in refrigerator before frying.