beef & lentil kebab

Beef and Lentil Shami Kebabs

Chef Trudy
These Shami kebabs are a delicious snack from India, serve them up as finger food at your next gathering for something different
Prep Time 30 mins
Cook Time 30 mins
Refridgeration/Soaking Time 2 hrs
Total Time 3 hrs
Course Snack
Cuisine Indian
Servings 6 serves

Ingredients
  

  • 18 oz ground beef
  • 5 button red chillis
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Coriander Seeds (crushed)
  • 1 cup Bengal gram
  • 2 large Onions (sliced)
  • 5 Green Chillis
  • 1 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 1 Tomato (chopped)
  • 1 cup fresh Coriander leaves
  • 1 cup Water
  • 1 Egg
  • 3 tbsp oil (for frying)
  • 1/2 tsp Garam Masala powder
  • Salt to taste

Instructions
 

  • Wash and soak Bengal gram for about an hour.
  • Next drain the water from the Bengal gram and add to large pot.
  • Add 1 sliced onion, ginger and garlic paste along with ground beef, cumin, red chilies, tomato, turmeric powder, and coriander seeds. Turn on the heat to medium-high, mix well, and then add 1 cup of water.
  • Allow the water to come to the boil, and then lower down the heat to medium-low and let it cook until the ground beef and Bengal gram is fully tender. (25- 30 minutes)
  • Once the mince is fully cooked and water has dried; turn off the heat and allow it to cool down. In the meantime, slice the remaining onion into small pieces.
  • Put this mixture in a chopper along with coriander, Garam masala powder,and green chilies. Pulse until it is all combined and becomes dough-like.
  • Refrigerate the mixture for 1 hour so that the mixture becomes handy to make kebabs
  • Take some into your palm and form into kebab shapes, these are round and flat, approx 1" thick.
  • Heat the cooking oil at medium heat.
  • Coat the kebabs in egg
  • Shallow fry them until golden brown
  • Serve these delicious kebabs with ketchup, mayonnaise, or yogurt. 

Notes

Note
  • Well soaked Bengal gram provides a good texture to the kebabs.
Keyword Shami kebab

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