Classic Shami Kebab

• •500 g Minced Lamb or Beef
• •1 cup Chana Dal (Split Chickpeas) (soaked for at least 2 hours, or overnight)
• •1 medium Onion (roughly chopped for boiling, then 1/4 cup finely chopped for mixing)
• •2 tbsp Ginger-Garlic Paste
• •2 piece Green Chilies (finely chopped, adjust to taste)
• •1 inch Cinnamon Stick
• •2 piece Black Cardamom Pods
• •4 piece Cloves
• •1 tsp Cumin Seeds
• •1 tsp Coriander Powder
• •1 tsp Red Chili Powder (or to taste)
• •1 tsp Turmeric Powder
• •1 tsp Garam Masala
• •1 cup Fresh Coriander Leaves (finely chopped)
• •2 tbsp Fresh Mint Leaves (finely chopped (optional))
• •1 piece Egg (beaten)
• •to taste Salt
• •1 cup Vegetable Oil (for frying)

Instructions

1. 1

   In a heavy-bottomed pot or pressure cooker, combine the minced meat, soaked chana dal, roughly chopped onion, ginger-garlic paste, green chilies, cinnamon stick, black cardamom, cloves, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt. Add about 1 cup of water, ensuring everything is just covered.

2. 2

   Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes (or pressure cook for 10-12 minutes) until the meat is tender and the chana dal is very soft. Most of the water should have evaporated. If there's excess water, cook uncovered on medium heat until it dries up completely.

3. 3

   Remove the whole spices (cinnamon, cardamom, cloves). Let the mixture cool down completely. Once cool, transfer it to a food processor and pulse until a coarse, well-combined mixture forms. Alternatively, mash it thoroughly with a potato masher.

4. 4

   Transfer the mixture to a large bowl. Add the finely chopped onion, fresh coriander, mint leaves (if using), garam masala, and the beaten egg. Mix everything thoroughly to combine. Taste and adjust salt if needed.

5. 5

   Divide the mixture into 12-15 equal portions. Shape each portion into a round, slightly flattened patty (about 2.5-3 inches in diameter and 0.5 inch thick).

6. 6

   Heat vegetable oil in a large non-stick pan or griddle over medium heat. Once hot, carefully place the kebabs in the pan, ensuring not to overcrowd. Fry for 3-4 minutes per side, or until golden brown and cooked through.

7. 7

   Remove the cooked kebabs from the pan and place them on a plate lined with paper towels to drain excess oil. Serve hot with mint chutney, raita, or a squeeze of fresh lemon juice.

Chef's Tips

• 💡Ensure the mixture is completely dry after cooking in Step 2; any excess moisture will make the kebabs difficult to bind and fry.
• 💡If the mixture feels too wet to form patties, you can add a tablespoon or two of breadcrumbs or roasted gram flour (besan) to help bind it.
• 💡For extra richness and a smoky flavor, you can place a hot piece of charcoal in a small metal bowl on top of the kebab mixture, drizzle with a bit of oil, and cover for 5-10 minutes (dum method) before shaping.