Easy Shami Kebab (Instant Pot and Stovetop)
Shami kebab are tender, wholesome patties made with beef and chana dal (yellow split peas). This easy, initially dump-and-go recipe uses ground beef and a quick homemade (or store-bought!) Shami Kabab Masala. Makes a large batch to enjoy some now, and freeze the rest for later! Includes instructions for both stovetop and Instant Pot.
- Prep time
- 50 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp coriander seeds
- 2 tsp whole black peppercorns
- 2 inch piece cinnamon stick (broken into a couple pieces)
- 1 small black cardamom
- 2 green cardamom pods (seeds removed and pod discarded)
- 8 whole cloves
- 1 tsp toasted or regular cumin seeds
- 1.5 lb ground beef ((preferably full-fat))
- 1 cup chana dal (yellow split peas) (washed and soaked in hot water for at least 1 hour (up to overnight), then drained)
- 3/4 cup water for Instant Pot or 4 1/2 cups water for stovetop
- 1 medium to large onion (roughly chopped)
- 8-10 garlic cloves (leave whole - will be crushed later)
- 1 1/2 inch piece ginger (minced or crushed)
- 1 medium bay leaf
- 1/2-1 tbsp red chili flakes (start with 1/2 tbsp if using store-bought shami kabab masala)
- 1 tsp cumin seeds
- 2- 2 1/2 tsp kosher salt - See note 3 (start with 1 1/2 tsp if using store-bought shami kabab masala)
- 1/2 tsp chaat masala (optional)
- 1 small onion (coarsely chopped)
- 1-2 green chili peppers, such as Thai, Serrano, or Indian/finger chili if you can find it ( thinly sliced)
- 1/2 cup cilantro leaves
- 2 tbsp mint leaves
- 1 small egg (whisked (optional))
- neutral oil (as needed)
- 1-2 eggs (whisked)
Instructions
- 1
Add all of the ingredients listed under ‘Whole Spices’ to a spice grinder and grind until a powder is formed. You may also crush them in a mortar and pestle, though this will be more tedious. This will come to around 2 ½ tbsp ground spices. Set aside.
- 2
Instant Pot Instructions
- 3
In the Instant Pot, add all of the ingredients listed under ‘To Cook’ as well as the freshly ground spices (or store-bought Shami Kabab Masala). Mix very well to combine. (No need to add extra water, even if the mixture appears dry.)
- 4
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cook time for 20 minutes at High pressure.
- 5
Let the pressure release naturally for 5 minutes, and then move the Pressure Release to Venting to release any remaining steam. Open the pot and select the Sauté - High setting.
- 6
Sauté, stirring often, for 20 minutes, or until all the moisture has evaporated and the mixture starts sticking to the bottom. (See Note 1) Press Cancel to turn off the Instant pot and allow to cool. If you have the time, refrigerate overnight and they'll be even easier to shape. Remove the bay leaf.
- 7
Stovetop Instructions
- 8
In a medium, lightweight Dutch oven or pot, add all of the ingredients listed under 'To Cook' along with the freshly ground spices and 4 1/2 cups of water. Mix well to combine. Cover to bring to a boil over high heat. Use a slotted spoon to skim off any scum that rises to the surface.
- 9
Place the lid ajar and continue to cook on high heat for 50 minutes to 1 hour (depending on thickness of your pot), stirring occasionally, until the chana dal (yellow split peas) is completely cooked. During the last 15-20 minutes, stir frequently to completely evaporate any moisture. The mixture will start sticking to the bottom of the pan. (See Note 1) Turn off the heat and allow to cool. If you have the time, refrigerate overnight and they'll be even easier to shape. Remove the bay leaf.
- 10
After Cooking
- 11
Combine the onion, green chili pepper, cilantro, and mint in the bowl of a food processor. Use the pulse setting to finely chop (but not blend) this mixture. Transfer to a large bowl.
- 12
Add the cooled beef and lentil mixture to the food processor. In batches, process this mixture until as smooth as possible (~1 min). Transfer this mixture to the bowl with the chopped onion mixture. Mix well, then taste and add salt and spice, if desired. Add the whisked egg (optional - Note 5) and mix to combine.
- 13
Using oiled hands, shape 1/4 cup of the mixture into a flat, round patty about 2 3/4 inches in diameter. Continue with the rest of the mixture. You will have around 20 patties. If you wish to freeze them, do so at this point. (See Note 2)
- 14
Place the egg in a shallow bowl so that you can dip the kababs as you cook. Heat a large nonstick skillet or frying pan over medium-high heat. Add enough oil to coat the bottom of the pan.
- 15
Dip both sides of each patty into the egg wash, letting go of excess egg wash. Place 3-5 patties in the pan, depending on how many fit comfortably. Cook for 3-4 minutes on each side, using a spatula to turn them over. (It helps to lift the kabab using a large spatula and small spatula to hold it in place.) Reduce heat as necessary.
- 16
Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Cook any leftover egg in the remaining oil and serve with the patties.