Shami Kabab

RecipenKitchen Recipe 1 h 30 min · Serves 6 · Pakistani

Why make it Soft, well-spiced patties of beef and split chickpeas, with a fresh mint, onion and green chilli centre. Shallow-fried until crisp outside, they suit tea time and Ramadan tables.

You’ll need

Serves 6 500 g beef mince, preferably lean 100 g chana daal (split chickpeas), washed and soaked in wa… 1 medium onion, quartered 6 garlic cloves, peeled 1 tbsp fresh ginger, roughly chopped 4 dried whole red chillies 1 tbsp coriander seeds 1 tsp cumin seeds + 16 more in the full recipe

1 Step 1 of 9 Put the mince, drained chana daal, quartered onion, garlic, ginger, dried red chillies, coriander seeds, cumin seeds, peppercorns, cloves, both cardamoms, cinnamon, bay leaf and salt in a heavy pot. Pour in the water and bring to…

2 Step 2 of 9 Cover, lower the heat and simmer for about 40 minutes, stirring now and then and breaking up the mince. The daal should be completely soft and easy to mash between two fingers.

3 Step 3 of 9 Remove the lid, raise the heat to medium-high and cook, stirring constantly, until every bit of liquid has evaporated and the mixture looks dry and crumbly. Pick out the bay leaf, cinnamon and black cardamom pod. If any liquid re…

4 Step 4 of 9 Spread the mixture on a plate and let it cool for about 10 minutes, until it is warm rather than hot.

5 Step 5 of 9 Grind the cooled mixture in a food processor in short pulses to a fine, slightly sticky paste. Add the garam masala and beaten egg and pulse once more to combine. Taste and adjust the salt. The last 4 steps are in the full recipe.

Cook’s tip Make sure the mixture is fully dry before grinding. Wet mince is the most common reason shami kababs crack or break in the pan.

Shami Kabab

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