Meat Shami Kabab
Description
Homemade beef shami kababs made with tender beef, chana daal and whole spices, blended with fresh herbs and chillies. Shallow-fried until golden and served hot with green chutney.
For the Kababs
Fresh Vegetable Mix
Instructions
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Soak the chana daal for 2 hours.
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Boil the lentils until cooked and all the water has evaporated.
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In a separate pot, add the beef and all the spices, excluding the fresh vegetables.
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If using a pressure cooker, add only 1 cup of water. If using a regular pot, add sufficient water to cook the beef.
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Cook until the beef is tender, but do not overcook. Make sure no excess water remains.
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Add the cooked chana daal to the beef.
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Remove the black cardamoms and cinnamon sticks.
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Grind the beef and lentil mixture in a chopper.
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Add half of the whisked egg and mix well. If the mixture seems dry, add the remaining egg as needed.
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Mix in the chopped onion, green chillies and fresh cilantro.
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Refrigerate the mixture for 1 hour.
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Shape the mixture into small patties.
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Shallow-fry until golden brown.
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Serve hot with green chutney.
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