The Perfect Shami Kabab
This Perfect Shami Kabab Recipe makes the most delicious beef and lentil patties that are crispy on the outside and silky on the inside!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2½ lb beef cubes ((see notes))
- 3/8 cup chana daal (split bengal gram) ((see notes))
- 1 medium yellow onion
- 1 inch piece of ginger
- 5 cloves garlic
- 2 tsp salt
- 2 tsp red chili powder
- 1 small boiled potato ((see notes))
- 1½ slice bread ((see notes))
- 3 eggs
- 5 green onions
- 1¼ cup cilantro
- 3 serrano chillies
Instructions
- 1
Add the beef, chana daal, roughly diced onion, peeled and sliced ginger, garlic cloves, salt, red chilies, and 2 cups of water to a pot and bring to a boil (see notes).
- 2
Cover and cook on medium heat for about 45 minutes till the beef is tender.
- 3
Uncover and turn on high so that all the water can evaporate.
- 4
In a separate saucepan, boil the potato till it's soft enough to be mashed (see notes).
- 5
Grind the slice of bread in a food processor to make bread crumbs (see notes).
- 6
Beat the eggs and set them aside.
- 7
Finely chop the whole green onions, the serrano chilies, and the cilantro and set aside (see notes).
- 8
Peel and mash the potato till there are no lumps in it.
- 9
Once the water in the beef mixture is dry, leave it uncovered and let it cool down a bit before you grind it in a food processor (see notes).
- 10
Add the bread crumbs, potato, and eggs and mix everything well by hand (see notes).
- 11
Add in all the chopped greens next till they're well mixed.
- 12
Shape the prepared mixture into 20-24 equal-sized patties (see notes).
- 13
Preheat some oil in a frying pan and shallow fry the patties till they are a nice and crisp dark brown on both sides (see notes).