Entree: India – Awadhi / Lucknow – शामी कबाब ➤ Shami Kabab (Pan-fried spiced minced meat and split chickpea patties)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) beef or lamb, lean, trimmed and coarsely minced
- 1/2 cup (100 g) chana dal (split chickpeas), rinsed and soaked 30–60 minutes
- 1 medium onion, roughly chopped (about 6 oz / 170 g)
- 2 cloves garlic (about 6 g)
- 1 inch (2.5 cm) fresh ginger, peeled (about 10 g)
- 2 green chilies, chopped (optional)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) red chili powder (adjust to taste)
- 1/2 tsp (2.5 g) garam masala
- 1 tsp (5 g) salt, or to taste
- 1 large egg, beaten (about 50 g) for binding
- 2 tbsp (30 g) fresh cilantro, finely chopped
- 3 tbsp (45 ml) vegetable oil or ghee for shallow frying
- 2 tbsp (30 g) plain breadcrumbs or 1 extra egg for coating (optional)
- Lemon wedges and mint or coriander chutney to serve

Instructions

1. Drain soaked chana dal. In a saucepan combine chana dal with enough water to cover by 1 inch, add a pinch of salt, and simmer until tender but not mushy, about 20–25 minutes; drain well.
2. In a saucepan with 1 cup (240 ml) water add the minced meat, chopped onion, garlic, ginger, and green chilies. Bring to a simmer, reduce heat, cover, and poach gently until the meat is cooked and very tender, about 20–25 minutes. If using a pressure cooker, cook 1–2 whistles.
3. Drain any excess liquid from the cooked meat mixture and allow to cool slightly. Reserve a few tablespoons of the cooking liquid if you want to adjust texture later.
4. In a food processor (or mortar and pestle), combine the cooked meat mixture, cooked chana dal, ground coriander, ground cumin, red chili powder, garam masala, salt, and cilantro. Pulse briefly to a coarse paste; do not over-process — mixture should be cohesive but still have texture. If mixture is too dry, add 1–2 tbsp of reserved cooking liquid.
5. Transfer the mixture to a bowl and beat in the beaten egg for binding. Chill in the refrigerator 20–30 minutes to firm up, which makes shaping easier.
6. With wet hands, shape the mixture into 12–14 small flat patties (about 2–3 oz / 55–85 g each). If desired, lightly coat each patty with breadcrumbs or dip in beaten egg and then breadcrumbs for a crisper exterior.
7. Heat 3 tbsp (45 ml) vegetable oil or ghee in a large skillet over medium heat. Fry the patties in batches, 2–3 minutes per side, until deep golden brown and heated through.
8. Drain on paper towels briefly and serve hot with lemon wedges and mint or coriander chutney.