Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Shami Kebab
Soft, melt-in-the-mouth minced meat and lentil patties, spiced and pan-fried — a beloved tea-time and Eid snack.
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20 minPrep🔥
30 minCook🍽️
6Serves📊
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Ingredients
- 500g beef mince
- 1/2 cup chana daal (split chickpeas), soaked
- 1 onion, quartered
- 2 tbsp ginger-garlic paste
- 2 green chillies
- 1 tsp garam masala
- 1 tsp cumin
- 4 cloves, 2 cardamom, 1 cinnamon
- Salt
- 1 egg, beaten
- Oil for frying
- Fresh coriander
Instructions
- Cook the mince, daal, onion, ginger-garlic, whole spices and salt with 2 cups water until the meat is tender and the water has dried, about 30 minutes.
- Cool, then blend to a smooth, stiff paste.
- Mix in chopped coriander, then shape into small patties.
- Dip each in beaten egg and shallow-fry until golden on both sides.
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Tara’s tips
- Cook off all the water before blending or the mix is too soft to shape.
- Chill the shaped kebabs before frying so they hold.
Serving suggestions
- Serve with chutney and a cup of tea, or tuck into a bun.
Storage & reheating
Shaped kebabs freeze brilliantly; fry from frozen.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why did mine fall apart?
Too much moisture. Dry the mixture fully and chill before frying.
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