Shami Kebabs Recipes

Steps:

• Heat a stockpot over medium heat; add ground beef. Stir in garlic paste, ginger paste, coriander, cumin, turmeric, garam masala, 1/2 teaspoon ground red chile, and salt to taste. Add water and dal; simmer until meat is fully cooked and all water has evaporated, 30 to 35 minutes.
• Blend beef and dal mixture together using an immersion blender in the stockpot. Add 1/2 cup cilantro; blend to combine. Roll spoonfuls of beef and dal mixture into into walnut-sized balls; shape into smooth flat patties.
• Whisk eggs, 1 tablespoon cilantro, 1/2 teaspoon ground red chile, and salt to taste together in a bowl. Place bread crumbs on a plate. Dip each patty into egg mixture, then roll in bread crumbs.
• Heat oil in a skillet over medium heat. Fry patties in a single layer until golden brown and crisp, 2 to 4 minutes per side.

Steps:

• In large pot, combine ground beef, split peas, onions, garlic, ginger, black and green cardamom pods, cinnamon sticks, cloves, chiles, salt, and 1 cup water. Bring to boil, then lower heat to moderate and simmer, uncovered, until meat is brown and mixture is very dry, about 30 minutes. (Be sure that all water has evaporated.) Remove from heat and cool.
• When cool enough to handle, transfer mixture, including whole spices and chiles, to food processor. Grind until smooth and soft - texture should be finer than for hamburgers, but not so fine that it becomes extremely sticky. In large bowl, using hands, mix together ground meat, egg, and cilantro. Pressing firmly, form mixture into patties about 2 inches wide and 1/2 inch thick.
• In large, heavy skillet over moderate heat, heat oil until hot but not smoking. Working in batches of 4 to 6, fry patties until browned, about 2 to 3 minutes per side. Drain on paper towels and serve hot.