Shami Kebab
A beef and lentil kebab that's chock-full of protein and fiber and an absolute favorite especially around Eid holidays!
Ingredients
For the pressure cooker
- 1 lb ground meat beef or lamb
- ½ cup chana daal soaked for an hour
- 1 inch cinnamon stick
- 3 black cardamoms
- 7 button red chilli
- 15 whole black pepper
- 6 cloves garlic
- 1 thumb-sized ginger
- ¼ cup water
- 1 teaspoon salt
For the food processor
- ½ red onion finely chopped
- ¼ cup cilantro
- a few mint leaves
- ½ egg beaten and drizzled into the food processor
For frying
- 1 egg beaten till frothy
Instructions
- In your pressure cooker, dump the meat and soaked lentils along with all the whole spices. Pressure cook on high for 12 mins. If using a traditional pressure cooker, cook till 7-9 whistles.
- Remove the cardamom and cinnamon sticks, and dump the mixture in a non-stick wok or cast iron wok. Saute on medium heat until the mixture is completely dry. This step is crucial to remove the moisture. When the mixture is totally dry, the kebab will be dry and crumbly but hold together when pinched between fingers.
- Dump the dry meat mixture in your food processor along with the onion, cilantro and mint. Pulse for a few seconds in bursts, and then pour in the beaten egg very slowly through the nozzle. Only pulse till the kebabs come together. Shape in patties, the size depends on your preference.
- To fry, dip the kebab in beaten egg, and shallow fry in oil on medium high heat till deep brown in color. Allow the kebabs to fry undisturbed for a few minutes on each side. The total cooking time will be around 7-9 mins depending on the heat.
- Sandwich the kebab between two savory buns with tamarind and cilantro chutney or enjoy as is!