Juicy Shami Kabab - Instant Pot & Stovetop
Authentic tasting, perfectly spiced and easy to make Shami Kabab made with beef or mutton.
- Prep time
- 2 hr
- Cook time
- 1 hr 24 min
- Yield
- 22 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs Beef/Mutton Stewing Meat cut into cubes (900g) (close to exact please!)
- 1 cup Chana Daal (200g) (Soaked 4-6 hours or overnight (preferred))
- 2.5 inch piece Ginger
- 8 cloves Garlic
- 1/2 cup Diced Onion (half a medium-large onion) (50 to 60g)
- 1/2 cup Water
- 1 Black Cardamom
- 2 Green Cardamom Pods (just seeds or use 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)
- 2.5 tsp Salt (plus additional to adjust seasoning to taste)
- 2 tsp tsp Chilli Flakes or 1.5 tsp Powder
- 1/2 cup Cilantro (15-20g)
- 1/2 cup Mint (15-20g)
- 6 Green Chilies
- 1/2 Medium Onion (50-60 g)
Instructions
- 1
Grind all the Masalas in the Garam Masala section and set aside
- 2
Now quickly run your ginger, garlic and onion from the first section through a food processor/ chopper or dice by hand.
- 3
Combine all the ingredients except the Hara Masala ones in the Instant Pot along with half a cup water and give it a mix
- 4
Close the lid, set to seal and set to pressure for 30 Minutes then natural release (that means turn the machine off and walk away till the pressure releases, then open the valve.)
- 5
When you open the lid to the instant pot there will still be some water left in it (see video) - turn on the saute function and cook on medium heat for 5-7 minutes until it is fairly dry - the mix will stick to the bottom.
- 6
Combine all the ingredients EXCEPT the green masala ones in a pot with 2.5-3 cups of water, bring to a boil and simmer on low for 50-60 minutes or until the meat and daal are tender. Check halfway through, add water if needed.
- 7
Crank up the heat, dry up excess water, your meat mixture should start to stick. Set aside to cool a little.
- 8
While it's cooling run the Green Masala ingredients through the food processor to mince. Just a few short pulses will do the trick, you want a fine dice not a paste.
- 9
Once the mixture is warm enough to handle then for extra meaty kababs you can simply go in with clean hands and mash it together or run it through the food processor to acheive a more paste like consistency (you won't lose the lovely meat texture entirely). These kababs will still be quite moreish. Process on high speed for 30 second intervals till the consistency is to your liking.
- 10
Stir in ALL the hara masala - it will seem like a lot but it works.
- 11
Shape the kababs to your preferred size. Tip: Damp palms make this easier so keep a bowl of water near you.
- 12
FRY A TEST KABAB! This step is key so you know that taste and texture are on point and you can make any adjustments necessary.
- 13
Flash freeze on a tray then move to a freezer safe container. Keep well for 6 months.