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6 beef shami kebab patties on a tray. uncooked.

The Best Beef Shami Kebab

These shami kebab are easy to put together and perfect for freezing ahead. Make them for tea time, as a high protein lunch, for iftar during Ramadan, or on Eid!
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Equipment

  • Instant Pot I use an 8qt

Ingredients
  

  • 2 lbs stewing beef chunks lean, boneless
  • 1/2 cup chana daal soaked overnight
  • 4 tbsp fresh ginger garlic paste not store bought
  • 1 medium yellow onion peeled, roughly chopped
  • 2-3 tbsp oil I use olive
  • 4 black cardamom
  • 1/4 tsp ground green cardamom
  • 1 large bay leaf
  • 4 cloves
  • 1 tbsp whole cumin seeds I like roasting mine for better flavour
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 2 star anise
  • 7 dried red chilis more or less, to taste
  • 1 tsp whole black peppercorns
  • salt to taste, I like leaving this for the end
  • 1 to 1 1/4 cup water

Aromatics

  • green chilis finely chopped
  • 1 small/medium onion finely chopped
  • fresh cilantro finely chopped
  • 1/2 lemon juiced, to taste

Other

  • 1/4 packed Shan Shami Kebab Masala I like adding this, add if you feel its necessary
  • 2 large eggs for binding
  • 1/4 tsp baking soda
  • 2 1/2 tsp cornstarch

Instructions
 

  • Wash the beef stew pieces well, I like to use some vinegar or lemon juice to clean it up.
  • My beef cubes were about 1 inch when I purchased them, cut yours if needed to one or one and a half inch pieces. Larger pieces are what will give you that nice pull - mine could have had a better pull but I'm not picky here.
  • Add all of the ingredients listed above, including the water, into the instant pot
  • Set to manual and 20 minutes.
  • Once cooked, let sit for 5 minutes then manually release pressure
  • Mash the contents using a potato masher or a wooden spoon. Do not use a food processor or you'll end up with a paste instead of the nice cohesive but stringy texture that's typical of shami kebab.
  • There will likely be too much liquid in the pot, turn on sauté mode, mix often, until the mixture is dry. As son as it begins to stick to the bottom of the pot, turn off sauté mode. Do not wait for the mixture to stick to the point where you have to scrape it off. We're looking for a moist but not wet texture.
  • Taste for spice and salt. Notice I do not add cayenne pepper as the 7 chilis are enough for me - we are also adding green chilis in once the mixture has cooled.
  • Once the mixture has cooled, add in the Shan masala (if using, I like the tang it adds!), green chilis, cilantro, and onions. Taste for seasoning, it should be spiced, a big tangy, and herby.
  • Add in the eggs, baking soda and cornstarch. Mix well to combine.
  • I like to set aside for a couple of hours in the fridge to let the flavours marry, and the mixture to harden slightly so it's easier to handle.
  • This recipe makes about 16 kebabs. The macros can be found below.

Notes

Macros for 2 Shami Kebabs cooked in 1 Tbsp oil
Calories 340 kcal
Protein 28g
Fat 19g
Total Carbs 10g
Fibre 2g
Net Carbs 8g
Macros including 1 egg and 1tsp olive oil
Calories 425 kcal
Protein 34g
Fat 28.5g
Total Carbs 11g
Fibre 2g
Net Carbs 9g
 
** these numbers are estimates based on the ingredients in the recipe above**