Shami Kebab

A popular meat patty from the subcontinent - combination of meat, yellow split gram and spices

Makes approximately 25 kebabs

Ingredients:

1kg lamb/beef/chicken (boneless or with bones)

For vegetarian option use brown lentils and soak in water for half an hour

150g chana daal (yellow split gram soaked in water for at least an hour)

200g onions (roughly sliced)

6-8 cloves garlic (peeled)

Fresh ginger about 3” piece

2 eggs

Cooking oil (for frying kebabs)

salt

Dry roast masala:

1tbsp cumin seed (zeera)

1tbsp fennel seed (saunf)

1tbsp coriander seed (dhania powder)

6-8 cloves

8-10 black pepper

4-5 black cardamom

6 dried red chilli

Roast all these ingredients together. Let it cool and dry grind.

Green masala:

Fresh green coriander leaves 1 bunch (finely chopped)

Fresh mint leaves 1 bunch (finely chopped)

1 cup onions (diced)

5-6 Green chillies (finely chopped-optional)

Method:

Boil the soaked chana dal separately with about 1 ½ cup water and some salt and a tsp of red chilli powder until it softens. It might take about 30 minutes. Dry any excess water when boiled. It doesn’t matter if it gets mushy.

On the other side, put together meat/brown lentils, onion, garlic and ginger. Add two cups of water and boil until the meat is tender.

The time taken will vary according to the meat used.

If using lamb or beef it might take about 45-50 minutes and if using chicken about 35 minutes.

The brown lentils will take approximately 25-30minutes. Make sure the meat/brown lentil is absolutely soft and properly boiled. If you are using the meat with bones, take the bones out and dry any excess water.

Mix the boiled chana daal and the meat mixture together. When this mixture cools down, add the prepared dry spice and eggs. Now grind everything together. Make sure you grind this mixture without adding any water. This is best done in a food processor.

Finally add the green masala by hand evenly in the prepared mixture.

Shape each portion nicely into flat and round patty. In a frying pan put some cooking oil and start frying kebabs. Just use enough oil to make the two sides moist and get a nice crispy golden outer layer. As they are quite soft, turn them carefully when done on one side. Sprinkle some more oil. When done from the other side, take them out. These kebabs must be fried on low to medium heat to get the maximum taste and texture. Serve with onion rings, green chutney and lemon slices.

Tips:

• Serve with Parathas or Rumali roti (homemade Indian breads)

• Enjoy Bun kebab (a popular street food) – cut in half and grill the buns using butter on a pan. Spread green chutney on one half of the bun. Place onion rings with the shami kebab on top and place the other half of bun.

• They can be made in bulk and stored in the freezer. Place them in a tray (not fried) as shown in the picture overnight in the freezer. Once completely frozen transfer them into a freezer bag.