½ kilo minced/ground beef
100 gr yellow dhal (chana dhal)
1 onion very finely chopped
1 tomato, peeled and finely chopped
6 cloves of garlic, finely chopped
1 inch piece of root ginger, finely chopped
6 green chillies, finely chopped
1 tbsp fresh coriander leaves, finely chopped
1 tbsp cumin seeds, dry fried then ground
1 tbsp coriander seeds, dry fried and ground
1 tsp ajwain or thyme
1 tsp freshly ground black pepper
2 eggs
salt to taste
oil for frying

First cook the dhal in boiling water until it becomes soft.
Meanwhile, put the minced meat and all the other ingredients except for the eggs and oil in a pan with a glass of water. Cook over a medium heat, stirring well, until the meat is thoroughly cooked, and the water has evaporated.
Drain the dhal thoroughly then mix it with the meat mixture and either pound well with the other ingredients or mix in a food processor. Mix an egg into the mixture and knead well.
Now take a handful of the mixture and press into a flat round with your hands. Repeat until you have used up all the mixture.
Heat enough oil in a pan to shallow fry the kebabs, or add oil as you finish each batch of kebabs, as you can only fry 3 or 4 at a time.
Beat the other egg in a small bowl and dip each kebab into it.
Put the kebabs in the oil and fry on each side for 2 mins on each side (or until they are brown). You can fry them without dipping them into the beaten egg if you like.
These can be cooked and kept in the fridge if you don’t want to eat them all at once. You can eat them in a sandwich, bun, or pitta bread with raita.



  1. A real Shami Kebab always used to be coated with DRY-bread crumbs before frying. That made atlesat 30% difference in the texture of crunchy taste plus soft kebab. Why is not done now? Would anyone response please, at: "

  2. bread crumbs burns very fast while frying hence people have stopped that practice.

  3. I like how you showed your way of method, though please be more clear next time.