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    Home / Appetizer / Shami Kebab

    Shami Kebab

    Silky, pan-fried patties of minced lamb and chana dal perfumed with whole spices — the Mughlai kebab that melts on the tongue.

    ⏱ 30 minPrep time
    🔥 40 minCook time
    🍽 4Servings
    🏷 AppetizerCategory
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    Shami kebab is a Mughlai classic, born in the royal kitchens of Awadh and now a beloved snack across North India and Pakistan. Minced lamb is simmered with chana dal and whole spices until meltingly soft, then ground and shaped into silky patties that are pan-fried until crisp. It is the kebab that melts on the tongue, served with mint chutney at tea time and celebrations alike.

    Melt-in-your-mouth patties with a spiced crust

    These kebabs are extraordinarily tender, almost mousse-like inside, with the chana dal lending body and the whole spices adding a warm, complex perfume. A golden, crisp exterior gives way to that soft center, and a final dusting of chaat masala or a squeeze of lemon brightens every bite. Serve them with mint chutney and sliced onions for the full experience. They also make a wonderful filling for sliders or wraps, and they freeze well before frying, so you can keep a batch ready for guests.

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    Step by stepInstructions

    1. Place the lamb, drained chana dal, onion, garlic, ginger, green chilies, whole spices, red chili powder, and salt in a pot with 2 cups of water. Bring to a boil, then simmer uncovered for 30 minutes, until the dal is completely soft and the liquid has evaporated.
    2. Remove the cinnamon stick and cardamom pods, then mash the mixture thoroughly with a potato masher or blend briefly, keeping it coarse. Let it cool slightly.
    3. Stir in the beaten egg and mint and mix until the mixture holds together. Shape into 12 to 14 small, flat patties.
    4. Heat the oil in a wide skillet over medium heat. Fry the patties in batches for 3 to 4 minutes per side, until deep golden and crisp.
    5. Drain on paper towels and serve hot with mint chutney, lemon wedges, and sliced onions.

    💡 Chef tips & storage

    Cook the meat and dal together until the dal is fully mushy; the mixture should be soft enough to mash by hand with no blender. If the mixture feels loose, bind it with the beaten egg.

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    Recipe details

    Prep30 min
    Cook40 min
    Servings4
    CategoryAppetizer
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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