Authentic Grandma’s Sil Batta Shami Kabab

Authentic Grandma’s Sil Batta Shami Kabab recipe with a unique taste and texture that you can only achieve using traditional sil batta method #FoodFusion #happycookingtoyou #digitalammi #ShamiKabab #pakistani

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-Boneless beef cubes ½ kg (without fat)

-Lehsan (Garlic) 6-7 cloves

-Adrak (Ginger) 2-inch piece

-Sabut dhania (Coriander seeds) 1 & ½ tbs

-Zeera (Cumin seeds) 1 tbs

-Sabut lal mirch (Button red chillies) 8-10

-Sabut kali mirch (Black peppercorns) 1 tsp

-Laung (Cloves) 3-4

-Darchini (Cinnamon sticks) 2

-Hari elaichi (Green cardamom) 2

-Badi elaichi (Black cardamom) 2

-Tez patta (Bay leaf) 1

-Namak (Salt) 1 tsp or to taste

-Haldi powder (Turmeric powder) ½ tsp

-Lal mirch powder (Red chilli powder) ½ tsp or to taste

-Water 4 Cups or as required

-Chana daal (Split bengal gram) 250g (soaked for 2 hours in warm water)

-Water ½ Cup or as required

-Pyaz (Onion) chopped 2 medium

-Hari mirch (Green chillies) chopped 3-4

-Lemon juice 1 & ½ tbs

-Hara dhania (Fresh coriander) chopped handful

-Podina (Mint leaves) chopped handful

-Anda (Egg) 1 as required

-Cooking oil for frying



-In a pot,add beef,garlic,ginger,coriander seeds,cumin seeds,button red chillies,black peppercorns, cloves,cinnamon sticks,green cardamom,black cardamom,bay leaf,salt,turmeric powder,red chilli powder,water,mix well & bring it to boil,cover & cook on low flame until 80% done (30-35 minutes).

-Add chickpea lentil & mix well.

-Add water,mix well & cook for 1-2 minutes,cover & cook on low flame until lentil & meat is tender (15-20 minutes) then cook on high flame until mixture dries up.

-Remove & discard bay leave.

-Let it cool completely.

-On sil batta (grinding stone),add kabab mixture,gradually add water (1-2 tsp) while grinding.

-Add water if & when required.

-Repeat the process until whole mixture is done.

-Take out in a bowl,add onion,green chillies,lemon juice,fresh coriander,mint leaves,egg & mix until well combined.

-Grease hands with oil,take a mixture (60g) & make kababs of equal sizes (makes 20-22).

-Can be stored in an airtight container for up to 1 month in freezer.

-In a frying pan,add cooking oil & fry kababs on medium flame from both sides until golden brown.

-Serve with chutney.



Recipe By: Kanwal Mohsin

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