Shami Kabab

Great as snack or with drinks.
Fairly difficult

Shami Kabab

Similar recipes

Preparation time
Cooking time
Waiting time 5m


For 2 Person(s)


  • 1.25 pound(s) ground lamb
  • 1 teaspoon(s) ground coriander
  • teaspoon(s) cayenne pepper
  • 0.25 cup(s) yellow spilt peas, soaked for 1 hour
  • 0.5 teaspoon(s) cumin powder
  • 0.1 teaspoon(s) turmeric powder
  • 0.1 teaspoon(s) ground cinnamon
  • 1 cup(s) water
  • 1 small onion
  • 1.5 teaspoon(s) salt
  • 2 cloves of garlic
  • 1 teaspoon(s) lime juice
  • 2 tablespoon(s) chopped green pepper
  • 1 egg, beaten
  • 0.25 cup(s) vegetable oil
  • 1 inch ginger
  • 1 onion, sliced
  • 1 tablespoon(s) fresh coriander leaves, chopped, for garnish

Shami Kabab Directions

  1. Combine ground lamb, soaked spilt peas and water in a saucepan and cook uncovered until water has evaporated. Cool it. Be sure there is very little excess fat in this mixture.  
  2. Grind together the meat mixture, onion, garlic, green, pepper and ginger. Then grind again.
  3. Combine with the ground coriander, cayenne pepper, cumin, cinnamon, turmeric, salt , lime juice and beaten egg.
  4. Mix thoroughly and shape into small, even-sized balls. Flatten and fry until brown in vegetable oil.  
  5. Serve garnished with raw onion slices and coriander leaves.