Shami Kebab

Ingredients

Instructions

1. 1

   In a pot, combine 1 lb of minced beef (or lamb), ½ cup of split chickpeas (chana dal, soaked 30 minutes), 1 chopped onion, 4 garlic cloves, a 1-inch piece of ginger, 1 teaspoon black peppercorns, 4 cloves, 4 green cardamoms, 1 black cardamom, 2 dried red chilies, 1.5 teaspoons cumin seeds, 1 teaspoon salt, and 1 cup of water.

2. 2

   Cover and simmer over low heat for 45 minutes until the meat is very tender and the lentils have completely softened. The water should have almost fully evaporated — if any remains, uncover and boil it off (a wet mixture won't form kebabs).

3. 3

   Cool the mixture to room temperature. Transfer to a food processor and pulse until you have a smooth, dough-like paste. Don't over-blend into a wet purée — you want a moldable texture.

4. 4

   Add 1 beaten egg, ½ cup of finely chopped fresh cilantro, ¼ cup of chopped mint, 1-2 finely chopped green chilies, and 1 teaspoon of garam masala. Mix with your hands until uniform. Taste and add more salt if needed.

5. 5

   Wet your hands and form into small round patties about 2.5 inches across and ½ inch thick. You should get 12-15 patties. Refrigerate the formed patties for 30 minutes — this firms them up and prevents falling apart in the pan.

6. 6

   Heat 3 tablespoons of oil in a skillet over medium-high. Fry the kebabs 2-3 minutes per side until deep golden brown and crisp. Don't overcrowd the pan. Serve with chutney, sliced onion, and naan or paratha.