Shami Kabab recipe

Watch the video · 1:57

Ingredients

• 500 g chana dal (split Bengal gram)
• 1 kg beef (boiled and minced)
• 4 medium onions, finely chopped
• 15 to 18 red round chilies (adjust to your spice preference)
• 2 tablespoons cumin seeds (zeera)
• 2 tablespoons garam masala
• 2 tablespoons salt (adjust to taste)
• 4 tablespoons dried coriander
• 3 tablespoons ginger garlic paste
• 3 medium potatoes
• 1 1/2 jugs of water
• To mix in later
• 6 to 7 green chilies, chopped
• Chopped green coriander
• 2 medium onions, chopped
• Cooking oil, for shallow frying

Method

1. In a large pot, combine the chana dal, minced beef, chopped onions, red round chilies, cumin seeds, garam masala, salt, dried coriander, ginger garlic paste and potatoes. Add 1 1/2 jugs of water.
2. Cover the pot and cook on a low flame for 45 minutes, or until the meat and lentils are fully cooked and the mixture is tender.
3. Remove from the heat and allow the mixture to cool.
4. After cooling, grind it until well combined and it forms a smooth paste.
5. Add the chopped green chilies, green coriander and chopped onions to the ground mixture. Mix everything thoroughly.
6. Using your hands, shape the mixture into round patties or kababs, as big or small as you like.
7. Heat cooking oil in a frying pan over medium heat, with enough oil to shallow fry the kababs.
8. Place the kababs in the hot oil and fry until golden brown on both sides, about 3 to 4 minutes per side.
9. Remove and place on a plate lined with paper towels to drain.
10. Serve hot with mint chutney, tamarind sauce or your favorite dip.

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