Shami Kebab ( Dedicated to Sumit da )

Shami Kebab (Dedicated to Sumit da)

Shopping list:

• 500 Gms ground lamb / pathar mangso
• A cup chana dal  (soaked)
• 1-1/2" fresh ginger
• 2 large black cardamom
• 7 cloves
• 1/2 tsp black pepper
• 4 dried red chilly
• 1 cinnamon bark
• 2 tsp cumin seeds
• 1 tsp garam masala powder
• 1 tsp turmeric powder 
• 8 garlic cloves
• 1 small onion
• 1 tbs salt
• 3 tbs ghee for pan-frying
• 4 tbs refined oil
• 1/2 cup fresh coriander leaf

Preparation:

Chana Dal 
To begin with soak the channa dal for 3 hours. Drain away the water. 

Onion 
Peel & chop the onion.

Garlic 
Peel the garlic.

Ginger
Peel the ginger.

Coriander Leaf 
Fine chop and set aside in a bowl of water to prevent browning.



Cooking Method:

On medium heat, heat refined oil in a saute pan. Add the whole spices - cumin seeds, whole dried red chillies, cardamom pods, cloves & cinnamon bark. As soon as the cumin seeds crackle, add the chopped garlic & ginger.

Saute for a couple of minutes. As soon as the garlic shows signs of slightly brown at the edges, add the ground meat. 

Saute till the meat is no longer pink and has released all its liquid.

Add the onions, salt, turmeric powder & garam masala powder to the meat. 

Saute the meat and spices till all the liquid is dried up and only the fat remains in the bottom of the pan.

Add the soaked channa dal to the meat. Stir. Add 2-1/2 cups of water and bring to simmer.

Place a tight fitting lid on the pan and on low heat cook for about 1-1/2 hours until the channa dal is completely soft. Stir regularly to prevent sticking to the bottom of the pan or you can do it in the pressure cooker as well.


Increase to medium heat and continue to saute the meat until the liquid has dried up.

Continue to saute until there is NO moisture in the meat at all. The meat should now begin to stick at the bottom of the pan.

Place the meat in a food processor and grind. All the spices must be completely fine.

Add fine chopped corrianer leaves & thoroughly mix with clean hands. 

(Optional - In a clean bowl, beat 2 eggs with a whisk until completely blended.)

Pull a chunk on meat in your hands and roll to form a ball. Flatter to form 1/2" thick discs. Set aside.

Heat a non-stick frying pan on medium-high heat. Add ghee & heat for about 2 minutes till hot but not smoking.

Dip each one of the meat patties into the beaten egg and place in the pan.

Fry for about a minute or so on each side and then pan fry on the other side till golden brown on both sides.