Shami Kebab

Featuring spiced ground meat, usually lamb or beef, blended with lentils and aromatic spices, formed into patties, and shallow-fried to create flavorful and tender kebabs.

Preparation Time: Approximately 20-30 minutes (add extra time for soaking lentils)
Cooking Time: Around 30-40 minutes

Ingredients:

  • 1 cup minced meat (lamb or beef)
  • 1/2 cup split Bengal gram (chana dal), washed and soaked for 2-3 hours
  • 1 medium-sized onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons chopped fresh coriander leaves
  • 1 egg (optional)
  • Oil for frying

Instructions:

  1. Cooking the Lentils:
    • Boil the soaked chana dal with a pinch of salt until it becomes soft but not mushy. Drain any excess water.
  2. Preparing the Meat Mixture:
    • In a large mixing bowl, combine the minced meat, boiled chana dal, chopped onions, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt.
  3. Cooking the Mixture:
    • Transfer the mixture to a pan and cook over medium heat until the meat is cooked through and the moisture has evaporated. Stir continuously to prevent sticking. It may take around 15-20 minutes.
  4. Cooling the Mixture:
    • Allow the cooked mixture to cool down to room temperature.
  5. Blending the Mixture:
    • Once cooled, transfer the mixture to a blender and blend it to a smooth paste. You can add a little water if needed.
  6. Shaping the Kebabs:
    • Take portions of the mixture and shape them into flat round kebabs.
  7. Egg Coating (Optional):
    • If you prefer, beat an egg in a bowl and dip each kebab into the beaten egg, coating it evenly.
  8. Frying the Kebabs:
    • Heat oil in a pan over medium heat. Fry the kebabs until they are golden brown on both sides.
  9. Draining Excess Oil:
    • Place the fried kebabs on a paper towel to drain any excess oil.
  10. Serving:
    • Serve the Shami Kebabs hot with mint chutney or your favorite sauce.