Lamb Shaami

Lamb Shaami, also known as Shami kebab, is a pan-South Asian minced meat patty thought to have Mughlai origins. It has become a beloved staple across Pakistan, India, and Bangladesh, traditionally made from finely ground lamb (or sometimes beef or mutton) combined with chana dal (split chickpeas), ginger, garlic, green chilies, and a warm blend of garam masala, cumin, and coriander. The mixture is simmered until tender, then ground into a smooth paste, shaped into discs, and shallow-fried until golden.

A great version of Lamb Shaami is distinguished by its contrasting textures: a crisp, brown exterior that gives way to a moist, almost melt-in-the-mouth interior. The lentil component is critical—it must be cooked to the point of breaking down completely, binding the meat without making the patty dense. The spice balance should be assertive but not overpowering, allowing the lamb’s richness to shine. In Hyderabad, India, a spicier, mutton-based variant is common, often served with a tangy tamarind chutney. Karachi-style Shaami tends to be larger and flatter, sometimes eaten in a bun as a street-food burger. Bangladeshi versions frequently substitute beef for lamb and incorporate poppy seed paste for extra richness. Across the Pakistani diaspora, Lamb Shaami is a cherished home-cooked dish, as highlighted by Manchester-based creator Shama Alabed, who featured her own recipe on the channel *Only Scrans*. Her version, reportedly passed down through family, emphasizes the slow-cooking of the lentils and the use of fresh herbs for a bright finish.