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.


These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies

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