Camel Meat Shami Kabab

A very special Camel Meat Shami kabab recipe. These taste very different in a good way. #HappyCookingToYou

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For Bouquet Garni (Potli):

  • Sabut dhania (Coriander seeds) 2 tbs
  • Zeera (Cumin seeds) 1 tbs
  • Laung (Cloves) 1 tsp
  • Sabut kali mirch (Black peppercorns) 1 tsp
  • Badi elaichi (Black cardamom) 4-5
  • Jaifil (Nutmeg) ½ piece
  • Darchini (Cinnamon sticks) 2-3
  • Badiyan ka phool (Star anise) 2
  • Oonth ka gosht ka qeema (Camel meat mince) 1 kg
  • Chanay ki daal (Split Bengal gram) 250 gms (washed)
  • Adrak (Ginger) sliced 2 inch piece
  • Lehsan (Garlic) cloves 12 (sliced)
  • Sabut lal mirch (Button red chillies) 18-20
  • Namak (Salt) 1 tbs or to taste
  • Pani (Water) 3 Cups or as required
  • Hara dhania (Fresh coriander) ½ Cup
  • Podina (Mint leaves) ½ Cup
  • Hari mirch (Green chillies) 4-5
  • Pyaz (Onion) fried ½ Cup
  • Anda (Egg) 1
  • Cooking oil for frying


For Bouquet Garni (Potli):

On muslin cloth,add coriander seeds,cumin seeds,cloves,black peppercorns,black cardamom,nutmeg, cinnamon sticks,star anise and warp it to make a bouquet garni (potli) & set aside.

In pot,add camel mince,split bengal gram,ginger,garlic,button red chillies,salt,water and mix well.

Add bouquet garni (potli) and bring it to boil,cover and cook on low flame for 45-50 minutes.

Remove bouquet garni (potli) and discard then cook on high flame until dries up.

Let it cool down.

In chopper,add fresh coriander,mint leaves,green chillies,fried onion and chop well.

Now add boiled camel mince mixture,egg and chop until well combined.

Grease your hands with oil,take a mixture and make kababs of equal sizes (makes 19-20).

In frying pan,add cooking oil and fry kababs from all sides until done.

Can be stored in freezer for up to 1 month.

Recipe By: Seema Hanif

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