📝 About This Recipe
A cornerstone of Afghan hospitality, these Shami Kebabs are a masterclass in texture, blending tender ground beef with buttery chana dal to create a melt-in-your-mouth experience. Unlike their courser counterparts, these patties are double-processed to achieve a silky, refined consistency infused with the warmth of cumin, coriander, and fresh aromatics. Perfectly charred on the outside and incredibly succulent within, they represent the rich culinary heritage of the ancient Silk Road.
🥗 Ingredients
The Meat and Pulse Base
- 2 lbs Lean Ground Beef (90/10 lean ratio is ideal)
- 1 cup Chana Dal (Split Chickpeas) (soaked for at least 2 hours and drained)
- 2 cups Water (just enough to cover the meat and lentils)
Aromatics and Whole Spices
- 1 large Yellow Onion (roughly chopped)
- 6-8 pieces Garlic Cloves (peeled and smashed)
- 2 inch piece Fresh Ginger (sliced into coins)
- 1 piece Cinnamon Stick (3-inch length)
- 2 pieces Black Cardamom Pods (cracked open)
- 4-5 pieces Whole Cloves
Ground Seasonings and Binding
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Salt (adjust to taste)
- 1 Large Egg (lightly beaten)
- 1/2 cup Vegetable Oil (for shallow frying)
Fresh Finishing Herbs
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Mint (finely chopped)
- 2-3 pieces Green Chilies (Thai or Serrano, deseeded and minced)
👨🍳 Instructions
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1
In a heavy-bottomed pot or pressure cooker, combine the ground beef, soaked chana dal, chopped onion, garlic, ginger, cinnamon stick, cardamom pods, cloves, cumin, coriander, turmeric, and salt.
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2
Add 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 35-45 minutes (or 15 minutes in a pressure cooker) until the dal is completely soft and the meat is tender.
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3
Remove the lid and increase the heat to medium-high. Cook off any remaining liquid, stirring constantly to prevent burning. The mixture must be very dry to hold its shape later.
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4
Remove the whole spices (cinnamon stick, cardamom pods, and cloves) and discard them. Allow the mixture to cool to room temperature.
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5
Transfer the cooled mixture to a food processor. Pulse until the meat and lentils form a smooth, fibrous paste. It should look like a thick dough.
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6
Transfer the paste to a large mixing bowl. Add the beaten egg, finely chopped cilantro, mint, and minced green chilies.
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7
Using your hands, knead the mixture for 2-3 minutes to ensure the herbs and egg are evenly distributed and the proteins are well-bound.
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8
Lightly oil your palms. Take a golf-ball-sized portion of the mixture and roll it into a smooth ball, then flatten it into a patty about 1/2 inch thick and 2.5 inches wide.
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9
Place the formed patties on a tray lined with parchment paper. For the best texture, refrigerate the patties for 30 minutes before frying to help them set.
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10
Heat 2-3 tablespoons of oil in a non-stick skillet over medium heat. Do not overcrowd the pan.
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11
Gently place the patties in the pan. Fry for 3-4 minutes per side until they develop a deep, golden-brown crust.
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12
Drain the kebabs on a plate lined with paper towels and serve immediately while hot and fragrant.
💡 Chef's Tips
Ensure the lentil and meat mixture is completely dry before processing; any excess moisture will cause the kebabs to break in the pan. If the mixture feels too soft to handle, add 1-2 tablespoons of roasted chickpea flour (besan) to firm it up. For an even smoother texture, some chefs prefer to grind the spices fresh rather than using pre-ground powders. When frying, avoid flipping the kebabs too early; let the crust form fully so they release easily from the pan. You can freeze the raw patties between layers of parchment paper for up to 2 months; fry them directly from frozen, adding 2 minutes to the cook time.
🍽️ Serving Suggestions
Serve with a side of Afghan Salata (diced cucumbers, tomatoes, and onions with lemon juice). Pair with a cooling mint and yogurt chutney (Raita) to balance the spices. Serve as a main course with aromatic Kabuli Palaw or fresh hot Naan bread. Accompany with pickled red onions and a wedge of fresh lime for a bright acidic pop. Enjoy with a hot cup of cardamom-infused Afghan green tea after the meal.