Shami Kebab
Pakistan Eats recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless beef chuck (trimmed and roughly diced)
- 1/3 cup yellow split peas (soaked overnight)
- 4 garlic cloves (peeled and thinly sliced)
- 1 inch ginger knob (peeled and finely diced)
- 1 red onion (roughly chopped, plus ½ red onion, finely diced)
- 2 inch cinnamon stick
- 2 black cardamom pods
- 5 dried round whole red peppers (available at Indian/Pakistani specialty stores)
- 1 tsp kosher salt
- 1 slice white bread (wet lightly under a splash of water)
- 1 egg (beaten)
- ½ tsp garam masala powder
- 1 tbsp cilantro (finely diced)
- 1 green chili (finely diced)
Instructions
- 1
In a large stock pot, add all ingredients up until the white bread (with the exception of ½ finely diced red onion) and 4 cups of water, and bring to a boil. Drop heat to a simmer and cook until the water disappears and the lentils are fall-apart soft, about 45 minutes.
- 2
Meanwhile, in a large bowl, fold the bread into the beaten egg. Add garam masala powder, diced cilantro, chili, and red onion. Set aside.
- 3
Once the meat and lentils are ready, remove the cardamom and cinnamon with a slotted spoon. Place the mixture in a food processor and mince till it has an even consistency and you cannot tell the lentils and meat apart.
- 4
Add minced meat to the bread-egg mixture. Mix well until an even consistency is achieved.
- 5
Take small fistfuls of the mixture and flatten them into slim patties.
- 6
Heat oil in a shallow nonstick frying pan. Place patties in pan and fry each side till it's a deep brown. Transfer to a plate lined with a paper towel to absorb excess oil.