Shami Kebab

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the beef, chana dal, yellow onion, garlic, ginger, green chilies, cinnamon stick, black cardamom pod, cloves, black peppercorns, cumin seeds, coriander seeds, turmeric powder, and salt in a large pot or pressure cooker.

2. 2

   Add the water to the pot, ensuring all ingredients are submerged.

3. 3

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is very tender and the dal is soft and has absorbed most of the water. If using a pressure cooker, cook for 15-20 minutes after pressure is reached.

   Ongeveer 40 min

   Tip van de kok: If there's excess water, remove the lid and cook on medium heat until it evaporates.

4. 4

   Remove the pot from the heat and let the mixture cool slightly.

   Ongeveer 10 min

5. 5

   Remove and discard the whole spices (cinnamon stick, black cardamom pod, cloves).

   Ongeveer 1 min

6. 6

   Transfer the cooked mixture to a food processor and pulse until a coarse, well-combined mixture forms. Alternatively, pound it in a mortar and pestle or grind it twice through a meat grinder.

   Ongeveer 5 min

   Tip van de kok: Do not over-process; a slightly coarse texture is desirable.

7. 7

   Transfer the mixture to a large bowl and let it cool completely, about 30 minutes, to make it easier to handle.

   Ongeveer 30 min

8. 8

   Add the beaten egg, fresh coriander, and mint leaves to the cooled mixture. Mix thoroughly until everything is well incorporated.

   Ongeveer 3 min

9. 9

   Divide the mixture into 12-16 equal portions and shape them into flat, round patties, about 1/2 inch thick.

   Ongeveer 10 min

   Tip van de kok: Lightly oil your hands to prevent sticking.

10. 10

    Heat the frying oil in a large skillet over medium heat.

    Ongeveer 2 min

    Tip van de kok: Ensure the oil is hot but not smoking.

11. 11

    Fry the kebabs in batches for 3-4 minutes per side, or until golden brown and crispy.

    Ongeveer 8 min

    Tip van de kok: Do not overcrowd the pan, as this can lower the oil temperature and make the kebabs greasy.

12. 12

    Remove the fried kebabs from the skillet and place them on a paper towel-lined plate to drain excess oil.

13. 13

    Serve hot with mint chutney or a side of raita.