Servings: 24

Time: 1 hour 30 minutes

Ingredients

  • 2 lbs halal boneless beef cut into cubes
  • 4 cups of water
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander powder
  • 2 teaspoons of turmeric powder
  • 2 tablespoons ginger/garlic paste
  • 1 tablespoon fennel seeds
  • ½ teaspoon chili powder
  • 2 onions quartered
  • 2 cups of chana daal (split chickpeas)
  • 2 teaspoons salt
  • 1 teaspoon garam masala
  • 1 large onion, chopped
  • 5 green chilies, chopped
  • 2-inch piece of fresh ginger, peeled and finely chopped
  • 1 bunch of fresh cilantro, chopped
  • 1/2 teaspoon salt
  • juice of 1 lemon
  • 2 eggs
  • oil

Step 1

Wash the halal beef thoroughly until the water runs clear.

Step 2

In a large pot, add the halal beef cubes and pour in 4 cups of water.

Step 3

Add the cumin seeds, coriander powder, turmeric powder, ginger/garlic paste, fennel seeds, chili powder, onions, chana daal, garam masala, and salt.

Step 4

Cook the mixture on medium heat for about 30 minutes until the meat is tender and the mixture is thick, but not too dry. If needed, add more water and cook for an additional 5 minutes on low heat.

Step 5

Once the meat is tender, use a handheld mixer to grind the mixture into a homogenous mixture.

Step 6

Mix in 2 eggs thoroughly to bind the batter.

Step 7

On a cutting board, chop the onion, green chilies, ginger, and cilantro. Transfer them to a bowl.

Step 8

Add ½ teaspoon of salt and squeeze in the juice of 1 lemon. Mix everything well.

Step 9

Wet your palms with water and take a fistful of the meat batter. Flatten it into a small cup shape in your hand. Place ½ a spoonful of the chopped filling inside the cup, then close and gently flatten it into a patty, making sure there are no creases where the filling can escape.

Step 10

Heat oil in a skillet over medium heat to shallow fry the kebabs.

Step 11

Place the kebabs in the skillet, but do not overcrowd the pan. Turn them gently with a flat spatula until both sides are golden brown.

Step 12

Remove the fried kebabs and place them on a plate lined with paper towels to absorb the excess oil.

Step 13

Enjoy the Shami Kebabs with parathas.

Notes:

You can also freeze them before frying them to save them for another day.