July 22, 2018 Shami Kababs

Shami Kababs

Shami Kababs:


2 pounds lamb mince
2 pounds chicken mince

1/4 cup khus khus,
8 cloves
1 large stick of cinnamon crushed
5-6 green elaichi pods seeded
2 tablespoons of whole black pepper
4-5 whole red chilies
7-8 cloves of garlic
1 two inch piece of ginger
1/4 cup of chick peas (daria)
3 green chilies
1 onion cut in 4 pieces
2 egg whites (vegetarians can omit egg whites and add 2 tsp of besan flour to mix)
3 tablespoons of yoghurt
2-3 tablespoons of oil
Salt as needed

For the filling: Mix in a bowl 1 very finely chopped onion, 1/2 bunch chopped kothmir and few sprigs of finely chopped mint leaves

  1. Method: 

    In a large non-stick pan heat 1 tblsp of oil and add the lamb and chicken mince and all the above ingredients.

  2. Let cook until all the liquid evaporates. Let the dish cool.

  3. Blend the cooked mixture in a Cuisinart blender with the yoghurt until a thick smooth mixture.

  4. Taste for spiciness and salt.

  5. Empty contents in a large glass bowl.

  6. Make round balls, flatten in your palm and spoon in a tiny bit of the onion, kothmir and mint mixture and make a round again and flatten into a pattie as in the picture above.

  7. Heat a non stick pan and put a few drops of oil until hot and drop each Pattie dipped in egg white (on medium heat) until both sides brown.

  8. Garnish with lemon juice and onion rounds and serve.


Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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