Shami Kebabs are prepared by firstly cooking minced meat, chana dal and spices in a pressure cooker. The mixture is then grinded to form a thick paste. After making kebabs from the mixture, they are deep fried for that perfect crispy exterior and mushy interior texture.
Galouti Kebabs on the other hand are prepared with minced lamb. The minced lamb meat is marinated in a mixture prepared by grinding raw papaya, ginger, garlic, coconut, cloves, cinnamon, poppy seeds and red chillies. After this, a mixture of eggs and gram flour is mixed with the meat. This is how Galouti Kebabs get their soft texture. A soft dough is then kneaded, from which kebabs are made. These kebabs are made by slow cooking them on a tawa, using a generous amount of ghee. They are softest among all kebab types and are known for their melt-in-mouth texture.