Shami kebab are tender patties made with beef and chana dal (yellow split peas), and then dipped in eggs and pan-fried. These kebabs are kid-friendly, naturally gluten-free, and so wholesome! This easy recipe makes a large batch to enjoy some now, and freeze the rest for later
If you’re Pakistani, it’s likely your mom/relative/aunty has a shami kebab freezer stash waiting for the next unexpected guest, hungry child, or lazy evening to strike.
It’s a somewhat prevalent practice, and with good reason. It means when life gets busy, there will be shami kebabs within arm’s reach. Silky, wholesome, deeply flavorful kebabs ready to be thawed, pan-fried and served to a someone who’ll likely be grateful for them.
Shami kebab are not only freezer friendly – as in no detectable change in texture, quality, or taste – they’re also incredibly versatile. Have them with your afternoon chai, as a side to make any dinner menu more abundant, or, my favorite, in a shami kebab sandwich drizzled with ketchup or hot and sour sauce.
HOW TO MAKE SHAMI KEBAB
shami Kebab are one of those kitchen attempts that look much more scary than they really are. Here’s a stroll through:
Stage 1: Grind the entire flavors to make a shami kabab masala. In the event that you don’t have a flavor/espresso processor, you may likewise utilize a mortar and pestle, however this will be more dreary.
Stage 2: Add the hamburger, lentils, onion, and flavors to the Instant Pot or burner alongside water. Cook. Sauté out additional dampness.
Stage 3: Pulse to slash up an onion, a green stew pepper, and spices in a food processor. Eliminate those and add the hamburger and lentil blend. Interaction until smooth.
Stage 4: Crack in an egg, blend everything and structure into patties. Sear.
Stage 5: Awe at the fact that it was so easy to really make these fortunes from the start.
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 (680 g) ground beef, (preferably full-fat)
- 1 cup (195 g) chana dal (yellow split peas), washed and soaked 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 (~210-270 g) medium to large onion, roughly chopped
- 8-10 garlic cloves, leave whole – will be crushed later
- 1 1/2 inch (1 1/2 tbsp ) piece ginger, minced or crushed
- 1 medium bay leaf
- 1/2-1 Tbsp red chili flakes
- 1 tsp cumin seeds
- 1 Tbsp kosher salt
- 1/2 tsp chat Masala, optional
1 (~80 g) little onion, coarsely hacked
1 thai or Serrano green bean stew pepper, stems eliminated and generally hacked
1/2-1/3 cup cilantro leaves
2 tbsp mint leaves
1 egg, whisked
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.
Instant Pot Instructions
In the Instant Pot, add the entirety of the fixings recorded under ‘To Cook’ just as the newly ground flavors. Blend to join. (No compelling reason to add water despite the fact that it looks dry.)
Secure the cover and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cook time for 20 minutes at high pressing factor.
Allow the strain to deliver normally for 5 minutes, and afterward move the Pressure Release to Venting to deliver any leftover steam. Open the pot and select the Sauté – High setting.
In a medium, lightweight Dutch stove or pot, add the entirety of the fixings recorded under ‘To Cook’ alongside the newly ground flavors and 4 1/2 cups of water. Blend well to join. Cover to heat to the point of boiling over high warmth. Utilize an opened spoon to skim off any filth that ascents to the surface.
Spot the cover unlatched and keep on cooking on high warmth for 50 minutes to 60 minutes (contingent upon thickness of your pot), blending every so often, until the chana dal (yellow split peas) is totally cooked. During the last 15-20 minutes, mix often to totally vanish any dampness. The blend will begin adhering to the lower part of the dish. (See Note 1) Turn off the warmth and permit to cool. Eliminate the sound leaf.