Name: Shaami Kebab
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.1 lbs Boneless Beef (cubed); 0.5 cup Chana Dal (split chickpeas); 1 tbsp Ginger-Garlic Paste; 6 pieces Whole Dried Red Chilies; 1 tsp Cumin Seeds; 8 pieces Black Peppercorns; 1 inch Cinnamon Stick; 1 large Egg; 0.25 cup Fresh Coriander (chopped); 4 tbsp Vegetable Oil

Appetizers & Starters

Shaami Kebab

These Shaami Kebabs are a culinary masterpiece, featuring a distinctively silky texture achieved through slow-cooked beef and split chickpeas. Infused with aromatic whole spices and fried to golden perfection, they are the quintessential South Asian appetizer for any celebration.

Prep

20m

Cook

45m

Serves

Calories

340kcal

Qty	Ingredient
1.1 lbs 500 g	Boneless Beef (cubed)
0.5 cup 100 g	Chana Dal (split chickpeas)
1 tbsp 15 ml	Ginger-Garlic Paste
6 pieces 6 pieces	Whole Dried Red Chilies
1 tsp 5 g	Cumin Seeds
8 pieces 8 pieces	Black Peppercorns
1 inch 2.5 cm	Cinnamon Stick
1 large 1 large	Egg
0.25 cup 15 g	Fresh Coriander (chopped)
4 tbsp 60 ml	Vegetable Oil

2 Method

Step 1. Rinse the chana dal and soak it in water for 30 minutes; drain and set aside.

Step 2. In a pressure cooker or heavy pot, combine the beef chunks, soaked dal, whole red chilies, ginger-garlic paste, cumin, peppercorns, cinnamon, and salt with 2 cups of water.

Step 3. Cook until the beef is tender and all the water has completely evaporated; it is essential that the mixture is dry.

Step 4. Remove the cinnamon stick and grind the cooked mixture into a fine, fibrous paste using a food processor or mortar and pestle while still warm.

Step 5. Once cooled slightly, mix in the chopped coriander and one beaten egg to act as a binder.

Step 6. Take small portions of the mixture and shape them into flat, round patties about 2 inches in diameter.

Step 7. Heat oil in a shallow frying pan over medium heat.

Step 8. Fry the kebabs for 3-4 minutes on each side until they develop a deep golden-brown crust.

Step 9. Serve immediately with mint chutney and sliced red onions.

·
Use boneless beef cubes rather than ground meat to achieve the traditional 'reshay' or fibrous texture.
·
Ensure all liquid is evaporated from the pot before grinding, otherwise the kebabs will be too soft and break.
·
If the mixture feels too sticky, refrigerate it for 30 minutes before shaping into patties.