kg beef (ground)
gms chana dal (gram lentil)
medium onions (chopped)
pod garlic (crushed)
inch ginger (crushed)
2 – 3
green chilies (chopped)
cup fresh coriander leaves (chopped)
dry red chili (whole)
green cardamom (whole)
pcs cinnamon stick (1 inch piece each)
black pepper corns (whole)
tsp cumin seed (whole)
tsp coriander (whole)
Noor Oil for frying
Salt to taste
Shami Kebabs are a regional favorite and one of the best kebab that is found to be popular within Afghani, Pakistani and Indian cuisine. It goes well as a snack or easily accompanies any meal.
Thoroughly wash and soak gram lentil or Chana dal in water for an hour. In a thick bottomed pan, mix the meat, egg, soaked gram lentil, crushed garlic & ginger, chopped onions and to this add red chili, cloves, cardamom, cinnamon, whole pepper, cumin seeds and whole coriander.
Add 4 glasses of water and cook on medium heat till the meat and lentils are tenderly cooked. Increase the flame to high and evaporate the water completely.
Once done, add green chilies and fresh coriander leaves to this mixture and knead well.
Make round, flat kebabs by patting on the palm gently. Shallow fry this with Noor Oil till golden brown on both sides.
Serve hot, garnished with sliced onions, lemon and is served with mint chutney.