Despite my love for most Pakistani Beef Recipes, for most of my life I had fairly lukewarm feelings towards Shami Kababs. The notable exception is when they were spread out on to toast and pan fried - those I loved. My husbands’ family - more specifically his aunt - changed that. We went over on one of our Karachi trips and she made these Authentic Beef Boti Kababs that looked different than the very smooth ones I had grown up on. I took a bite and was actually blown away. Oh and just in case you’re wondering, these kababs are the perfect candidate for Bun Kababs. In my usual recipe I make daal ke kabab, but these Shami Kababs are SO good in there too!
Keema vs Boti in Shami Kababs
Shami kababs made with Keema are smoother and neater looking. However, here is why I have made a rare departure from what I grew up with to these:- 1.) Shami Kabab made with beef boti are juicier than those made with beef qeema because of how the fat breaks down. 2.) Shami Kabab made with beef boti have a more fulsome texture than those made with beef qeema.
5 Tips for the BEST Kababs
The meat needs to be very close to 2lbs - changing the amount of meat affects texture. Soaking the Daal. Soaking the chana daal overnight or for 4-6 hours helps the daal dissolve completely. Fresh Ginger/Garlic: I love my pastes, but fresh it is here. Easy enough too since the food processor is already out! Onion in the Mix: This is KEY to tender juicy kababs. I have seen recipes without and tried it without and there is no question in my mind you need to have it. Grinding Masala: There is nothing like the magic of fresh masala. I have seen recipes where you roast and grind and while that extra step adds flavour it wasn’t phenomenal enough (especially after freezing and defrosting) to be worth the extra work (in my humble opinion).
What Goes in Boti Shami Kababs
2 lbs beef boti or stewing cubes fresh ginger and garlic ground spices chanay ki daal or chana daal onion mint cilantro green chilies
A Little Instant Pot Shami Kabab Run Down
Step one is ALWAYS to soak your Chanay ki Daal. 4-6 hours minimum, overnight is best. Step Two: Grind your garam masala. This recipe requires minimal babysitting, so taking a few minutes out to do this isn’t so bad in the scheme of things right? Rest assured that the zing of fresh masala is something else. Step Three: Chop or blitz your ginger, garlic, onion and then combine the beef, daal, masala mix, in the Instant Pot with half a cup of water. Cook on high pressure for 30 minutes and then natural release. That means you turn the machine off and walk away while the steam build up inside subsides. Then open the pot and switch to saute mode so that you can cook out excess water. As you saute out the moisture the beef cubes and the daal will break down and meld together, creating a beef paste but with tons of texture. At this point you can run it through a food processor for short bursts till you get your ideal texture or leave as is. Then stir in your hara masala, shape that test kabab, fry and adjust the mix to taste if needed!
How to Freeze & Store Shami Kabab
Shami Kabab are a popular, easy to store Ramadan friendly item, but like any food that you freeze, you need to be mindful of two things. 1.) Remember to flash freeze your Shami Kabab completely on a tray before transferring them to a bag. 2.) Make sure to take out any excess air from the freezer bag, you can fold over and press as much as you can out. Shami Kabab keep well in the freezer for 6-9 months depending on how well packed they are.
More Ramadan Prep Ideas:
Check out my Ramadan Prep tips in this post, it features some classics and some family favourites! Made these Shami Kababs? Share what you thought and don’t forget to tag me on Instagram @flourandspiceblog ! Also please do rate the recipe below by clicking the number of stars you want to give it!
