Shami Kebab

Malzemeler

For the kabab base:

Beef or lamb (cut into large chunks): 1.5 kg

Chana daal (split Bengal gram): 200g

Ginger: 1-inch piece

Garlic: 6–7 cloves

Onion: 1 large, roughly chopped

Coriander stems: A handful

Ground spices:

Salt: 1 tbsp

Red chilli powder: 1 tbsp

Coriander powder: 1 tbsp

Cumin (zeera) powder: 1 tbsp

Turmeric (haldi): ½ tsp

Whole spices:

Whole cumin seeds: 1 tbsp

Dried red chillies: 8–10

Bay leaves: 3–4

Cinnamon stick: 1

Black cardamom: 2

Star anise: 2

Black peppercorns: 1 tbsp

Cloves: 4–5

Green cardamom: 2–3

Yöntemler

In a deep pot, add beef (or lamb), chana daal, ginger, garlic, chopped onion, coriander stems, and all the ground spices.

Wrap the whole spices in a spice pouch or place in a spice infuser/jar, and drop it in the pot.

Pour in enough water to cover the ingredients. Cook on medium heat until the meat is tender and the daal is soft.

Remove the whole spices, then cook the mixture uncovered until all excess water evaporates. Let it cool completely.

For authentic texture, shred and mash the mixture using a pestle and mortar — this gives that signature resha. Avoid using a food processor if you want that traditional texture.

To the cooled mixture, add:

2 eggs

1 finely chopped onion

1 cup fresh coriander

2 tbsp mint leaves

7–8 finely chopped green chillies

Juice of 1 lemon

Mix everything well, shape into small round patties, you can freeze them after making patties in ziplock bags

and shallow-fry until golden and crisp on both sides.