My mom’s not-so-secret-anymore recipe for yummy shami kabab!
Shami kabab are made by cooking beef and chana dal (yellow split peas) together. I always make a large batch and freeze it for later.
Shami kabab are super versatile — you can have them with your afternoon tea, in a bun as a desi slider, or as a side to a meal (daal, tomato cut, pea pulao, and the list goes on!)
Shami Kabab
Course: SidesCuisine: PakistaniDifficulty: MediumPrep time
1
hourCooking time
2
hoursTotal time
3
hoursIngredients
1 kg boneless beef (cut in cubes 1″x1″)
½ cup chana dal (split chickpeas)
salt to taste
4 red chilli (mundu chilli) whole
1″ piece ginger (sliced)
½ cup water
1 tsp garam masala powder
oil for frying
½ bunch mint leaves
2 onions
4 tbsp ginger
2 green chillies
1 lemon
Directions
- Put the beef, chana dal, salt, red chilli, 1″ ginger (thick slices), and water in a pan and bring to boil.
- Cover and cook on low until the meat is tender.
- Remove lid and cook on low till all water dries and meat looks dry.
- Now add the garam masala and mix.
- Grind well.
- Finely chop onions, mint, ginger, and green chillies. Add lemon juice.
- Add the filling to the mince and mix well.
- Make kababs (small round flattened balls) and fry.
Notes
- Whenever you slice ginger, always cut against the threads.
- For frying add enough oil to just cover the surface of the frying pan.
