Shami Kebabs (Lentil & Beef Patties)

• •500 g Lean Beef or Lamb (boneless, cut into small chunks)
• •250 g Chana Daal (Split Chickpeas) (soaked for 2 hours)
• •1 piece Large Onion (roughly sliced)
• •2 inch Ginger (sliced)
• •6 piece Garlic cloves
• •4 piece Dried Whole Red Chilies
• •1 tsp Salt
• •2 piece Black Cardamoms
• •1 piece Cinnamon stick
• •6 piece Cloves
• •1 tsp Black Peppercorns
• •1 piece Small Onion (very finely chopped)
• •1 cup Fresh Coriander (finely chopped)
• •1 cup Mint leaves (finely chopped)
• •2 piece Green chilies (minced)
• •1 tsp Garam Masala powder
• •1 piece Egg (whisked, for binding/dipping)
• •1 tbsp Olive oil or Ghee (for pan-searing)

Instructions

1. 1

   In a large pot, combine the meat, the pre-soaked chana daal, and all the 'Boiling Spices' (large onion, ginger, garlic cloves, dried red chilies, 1 tsp salt, black cardamoms, cinnamon stick, cloves, black peppercorns). Add 3–4 cups of water.

2. 2

   Cover the pot and simmer on low-medium heat until the meat is completely tender and the lentils are very soft. This will take approximately 60-70 minutes.

3. 3

   Once cooked, ensure all the water has evaporated. If there is any leftover liquid, increase the heat and cook uncovered until it completely dries out. This is crucial for the kebabs to hold their shape during frying.

4. 4

   Discard the whole cinnamon stick and black cardamoms from the mixture. While the mixture is still warm, transfer it to a food processor or use a traditional stone mortar to grind it until it forms a smooth paste, but still shows fine threads ('resha') of the meat.

5. 5

   Allow the ground paste to cool completely. Once cooled, mix in the finely chopped small onion, minced green chilies, finely chopped fresh coriander, finely chopped mint leaves, and garam masala powder. Taste for salt and adjust if necessary.

6. 6

   Divide the mixture into 15-18 equal portions and shape them into flat, round patties, about 2–3 inches wide and 1/2 inch thick.

7. 7

   Heat a non-stick pan over medium heat with 1-2 tablespoons of olive oil or ghee. Just before frying, dip each kebab patty into the whisked egg, ensuring it's evenly coated.

8. 8

   Carefully place the egg-dipped kebabs into the hot pan. Fry for 2–3 minutes per side until they develop a beautiful deep, chocolate-brown crust. Work in batches to avoid overcrowding the pan. Serve hot.

Chef's Tips

• 💡To achieve the perfect 'resha' (fibrous texture), avoid over-processing the mixture. It should be smooth but still have visible meat strands.
• 💡For a lower-fat option, you can mix half of the whisked egg directly into the paste in Step 5 and then pan-sear the kebabs without an additional egg dip.
• 💡Shami Kebabs are traditionally served with a side of Mint & Yogurt Chutney and thinly sliced onion rings. They also make a fantastic healthy, modern lunch inside a whole-wheat wrap with fresh greens and a squeeze of lime.
• 💡The Maillard reaction during searing is key for flavor. Don't rush this step; allow the kebabs to develop a rich, brown crust.