Historical recipe by LinkUp. Marked food-safety updates are current editorial additions.

Ingredients

  • Boneless Beef – 375gm
  • Garlic cloves – 4
  • Roughly chopped ginger – 1 tbsp
  • Big cardamoms – 5
  • Black peppers – 1 tsp
  • Cloves – 4
  • Cumin seeds – 1 tsp
  • Dry coriander seeds – 2 tsp
  • Cinnamon sticks – 2
  • Whole dry red chillies – 8
  • Split gram lentil – 150gm
  • Salt – to taste
  • Eggs – 1
  • Oil – for frying
  • Water – 3 cups
  • Bread slices – 2 soaked in water

How To Make Shami Kebab

Historical storage advice has been superseded by the food-safety update below. The original recipe ingredients and cooking method remain unchanged.

Directions:

First we take a pan, add meat, garlic cloves, ginger slice, big cardamoms, black pepper, cloves, cumin seeds, dry coriander, cinnamon sticks, whole red chillies and split gram lentil, mix well, add salt and cook until mince water dries. When water dries then put this cooked mixture in chopper and make smooth paste. Then add squeezed bread slices and egg, mix well. Then make round kebab and shallow fry both sides. Serve yummy kebabs withparatha or rice.

Urdu Recipe For Shami Kebab

Restoration note: The original Urdu recipe illustration remains unavailable; the recovered English recipe is preserved above.

Food-safety update: Do not partly fry kebabs for storage and finish them later. Cook this beef-and-egg mixture completely to 160°F (71°C), using a food thermometer, before cooling for storage. Refrigerate promptly in shallow containers within 2 hours, or within 1 hour above 90°F (32°C); then freeze for longer storage. Reheat cooked leftovers to 165°F (74°C). Sources: USDA on partial cooking, safe temperatures and leftover handling.