Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Juicy Shami Kabab - Instant Pot & Stovetop Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

This recipe for Juicy Shami Kabab offers a delicious and richly spiced meat patty made using either beef or mutton stewing meat combined with chana daal and aromatic spices. Using the Instant Pot or stovetop, the meat and lentils are cooked until tender, blended with fresh herbs and spices, shaped into kababs, and then fried to golden perfection. Perfect for a savory snack or appetizer, these kababs can be stored frozen for months and bring authentic South Asian flavors to your table.

  • Total Time: Approximately 1 hour 15 minutes active cooking time plus soaking and cooling
  • Yield: 22 kababs

Ingredients

Main Ingredients

  • 2 lbs Beef or Mutton Stewing Meat, cut into cubes (900g)
  • 1 cup Chana Daal, soaked for 4-6 hours or overnight (200g)
  • 1/2 cup Diced Onion (50-60g, about half a medium-large onion)
  • 1/2 cup Water
  • 2.5 tsp Salt (adjust to taste)
  • 2 tsp Chilli Flakes or 1.5 tsp Chilli Powder
  • 1/2 cup Cilantro, chopped (15-20g)
  • 1/2 cup Mint, chopped (15-20g)
  • 6 Green Chilies
  • 1/2 Medium Onion (50-60g)

Garam Masala Spices

  • 1 Black Cardamom
  • 2 Green Cardamom Pods (seeds only or 1/2 tsp cardamom powder; optional)
  • 1.5 tsp Whole Coriander Seeds
  • 1.5 tsp Cumin Seeds
  • 2 tsp Whole Black Peppercorns
  • 6-7 Cloves
  • Small Cinnamon Stick (2 cm or 3/4 inch)

Fresh Aromatics

  • 2.5 inch piece Ginger
  • 8 cloves Garlic

Instructions

  1. Grind Garam Masala: Combine black cardamom, green cardamom seeds (or powder), coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Grind to a fine powder and set aside.
  2. Prepare Aromatics: Roughly chop ginger, garlic, and diced onion then pulse them in a food processor or chop finely by hand.
  3. Instant Pot Method - Combine Ingredients: In the Instant Pot, add the cubed meat, soaked chana daal, half a cup diced onion, ginger, garlic mixture, ground garam masala, salt, chili flakes, and half a cup water. Mix thoroughly.
  4. Pressure Cook: Close the Instant Pot lid, seal, and set to pressure cook for 30 minutes. Allow natural release after cooking to retain moisture.
  5. Reduce Liquid: Open the lid carefully, then set the Instant Pot to 'Saute' on medium heat and cook for 5-7 minutes, stirring gently until most of the excess water evaporates and the mixture thickens and sticks to the pot bottom slightly.
  6. Stovetop Method - Combine Ingredients: In a pot, combine all ingredients except the green herb mixture with 2.5 to 3 cups water. Bring to a boil over medium heat, then reduce to a simmer. Cook covered on low heat for 50-60 minutes, stirring occasionally, and adding water if necessary to prevent drying out, until meat and daal are very tender.
  7. Dry Down Mixture: Increase heat at the end to evaporate excess water, allowing the meat and daal mixture to stick slightly to the pot. Remove from heat and let cool slightly.
  8. Prepare Hara Masala (Green Herb Mixture): In a food processor, pulse cilantro, mint, green chilies, and remaining onion just enough to finely mince without forming a paste.
  9. Combine Meat Mixture and Green Masala: Once the cooked meat mixture is warm enough to handle, mash it with hands or pulse in the food processor in 30-second intervals to your preferred kebab consistency—smooth paste or slightly coarse texture both work well.
  10. Add Green Masala: Stir all of the finely chopped green herb mixture into the meat paste thoroughly. Though it may feel like a lot, it adds fresh flavor and moisture.
  11. Shape Kababs: Wet your palms with water to prevent sticking and shape the mixture into kababs of your preferred size and thickness.
  12. Test Fry: Fry a small test kabab in hot oil to check seasoning and texture. Adjust salt, chili, or consistency if needed before shaping the rest.
  13. Freeze for Storage (Optional): Arrange kababs on a tray and flash freeze until firm. Transfer to a freezer-safe container and keep frozen for up to 6 months. Fry directly from frozen when needed.

Notes

  • Soaking chana daal overnight softens it and reduces cooking time.
  • Using fresh green herbs (cilantro, mint) and green chilies in the hara masala adds brightness and heat to the kababs.
  • Natural pressure release in the Instant Pot helps retain moisture and tenderness.
  • Adjust chili flakes to your heat preference; the recipe includes both flakes and powder options.
  • Flash-freezing kababs before storage prevents them from sticking together.
  • For best texture, do not over-process the meat; keep some coarseness unless you prefer smoother kababs.
  • Test frying allows adjustment of seasoning and consistency before cooking the full batch.
  • Author: Amelia
  • Prep Time: 15 minutes (plus 4-6 hours soaking time for daal)
  • Cook Time: 30 minutes (Instant Pot) or 50-60 minutes (Stovetop) plus 5-7 minutes saute reduction
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: South Asian, Pakistani, Indian

Find it online: https://recipesvibe.com/juicy-shami-kabab-instant-pot-and-stovetop-recipe/