Shami Kebab

These Shami Kabab are crisp on the outside, succulent & tender inside.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the chana dal thoroughly and soak it in water for 2 hours. Drain the water and set aside.

Step 2

In a muslin cloth or spice strainer , add all whole spices (black peppercorns, green cardamoms, cloves, black cardamoms , mace flower , cinnamon stick, bay leaves, cumin seeds, black cumin seeds, coriander seeds ), tie the knots on muslin cloth to secure the spices and make a potli, we just want to release all the flavour in shami kebab mixture.

Step 3

in a large pot add the beef, soaked chana dal, chopped onion, dried red chilies, garlic & ginger paste, whole spices potli, red chili powder, turmeric powder, salt and . Mix well to combine all the ingredients.

Step 4

Add the water to the pot. Cook on medium heat until the meat and dal are tender and all the water almost dries up. This will take about 2 hours( Or use Pressure cooker , it will take around 25 minutes) Stir occasionally to prevent sticking to the bottom of the pot.

Step 5

Once the mixture is cooked , discard the potli of whole spices and continue cooking on high heat until all the water has evaporated, remove it from the heat and let it cool slightly.

Step 6

Transfer the mixture to a blender or food processor and blend until it forms a coarse paste. You may need to add a little water if the mixture is too dry. Or Use mash the mixture with a potato masher or a pestle. Mashing will result in resha (meat fibre) formation.

Step 7

When shami kebab mixture is completely cooked down, and then add chopped green chilies as per your liking , chopped coriander and 1 egg. Use hand to mix it well.

Step 8

Using oiled hands, shape around 25 g of the mixture into a flat, round patty about 2 3/4 inches in diameter. Continue with the rest of the mixture. You will have around 15 patties. If you wish to freeze them.

Step 9

As you shape the kebabs, place them on a tray and freeze 1 1/2 to 2 hours. Then carefully remove from the tray and transfer them to an airtight container or zip lock storage bag.

Step 10

Heat oil in a frying pan over medium heat. Fry the kebabs in batches until they are golden brown and crispy on both sides. Remove from the pan and drain on a paper towel to remove excess oil.

Step 11

Garnish the beef shami kebabs with fresh coriander leaves.

Step 12

Serve hot with mint chutney or ketchup. And garam garam chai.

Step 13

Enjoy your delicious beef shami kebabs!