Perfect Shami Kebabs
Tender meat patties made from meat and split chickpea lentil. Perfect to serve as side or make a big batch for freezing.
Ingredients
- 1 kg Boneless Beef (Cut In CUbes) See Notes
- ¾ cup Split Chickpea lentil
- 1 Medium Onion
- 1 cup Coriander/Cilantro
- 2-3 Green Chilliies
- 1½ tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin
- ½ tsp Tumeric Powder
- 1½ tsp Garam Masala
- Salt to taste
- 2 Eggs
- Oil for Shallow Frying
Instructions
- Wash and soak split chickpea lentil for around 1 hr or more.
- In a Pressure cook add meat, split chickpea lentil, onion, green chilli and all the spices except garam masala. Add 1 cup of water , cover the pressure cooker and cook for 20 minutes.
- After 20 minutes meat would be tender and falling apart. If there is some water in the meat, dry it off on high heat.
- Transfer a mixture into a wide dish or bowl. Using a heavy wooden spoon or potatoe masher pound the meat until it becomes pulled apart and forms a mixture.
- Add chopped corriander/cilantro, green chillies, garam masala and eggs. Mix until combined well.
- Divide the mixture into small portions and make patties.
- In a pan heat oil and shallow fry kebabs while turning them over. Once golden on both sides drain them over a paper towel.
- Serve Immediately with sauce of your choice.