Shami Kebab (Make Ahead and Freeze)

Shami Kebab (Make Ahead and Freeze)

Shami kebab is the soft, melt-in-the-mouth patty of beef and split chickpeas (chana dal) that almost every Pakistani family keeps in the freezer. It is fried in minutes for iftar in Ramadan, packed into school lunch boxes, served with tea for guests, or tucked into a bun with chutney and onions as a bun kebab.

Unlike a burger, the meat is not raw when you shape it. Boneless beef and lentils are simmered together with whole spices until the water has gone and both are completely soft, then ground into a smooth paste with fresh herbs, green chilli and egg. That is why shami kebabs are so tender, and also why they sometimes break: the mixture has to be cooked fully dry before grinding.

This recipe makes about 20 kebabs. Fry what you need and freeze the rest raw on a tray. They go straight from the freezer into the pan, which makes them one of the best make-ahead recipes for Ramadan and busy weeks. Serve with mint chutney (green chutney), ketchup, lemon and sliced onions.

Ingredients

• 500 g (1.1 lb) boneless beef (chuck or shin), cut into 5 cm (2 inch) pieces
• ¾ cup (150 g) split chickpeas (chana dal), soaked for 1 hour
• 1 medium onion, roughly chopped
• 6 garlic cloves
• 2.5 cm (1 inch) ginger, sliced
• 4 to 5 dried red chillies
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 6 black peppercorns
• 4 cloves
• 1 black cardamom
• 1 small cinnamon stick
• 2 bay leaves
• 1¼ teaspoons salt
• 3 cups (720 ml) water
• 1 teaspoon garam masala
• 1 egg, beaten (plus 1 more for coating)
• 1 small onion, very finely chopped
• 2 green chillies, finely chopped
• 3 tablespoons chopped fresh coriander (cilantro)
• 2 tablespoons chopped mint
• Oil, for shallow frying
• Mint chutney, lemon wedges and sliced onions, to serve

Directions

1. Put the beef, drained chana dal, roughly chopped onion, garlic, ginger, dried chillies, all the whole spices, bay leaves, salt and water in a heavy pot. Bring to the boil, cover and simmer on low heat for 60 to 75 minutes, until the beef falls apart and the dal is very soft.
2. Uncover and cook on medium heat, stirring often, until all the liquid has evaporated and the mixture is completely dry. This step is the key to kebabs that hold together.
3. Remove the bay leaves, cinnamon stick and black cardamom pod. Leave the mixture to cool for 15 minutes.
4. Grind it in a food processor or chopper in batches until it forms a smooth, dough-like paste. Add the garam masala and 1 beaten egg and pulse to combine.
5. Transfer to a bowl and mix in the finely chopped onion, green chillies, coriander and mint by hand.
6. With lightly oiled hands, shape into 18 to 20 round patties about 6 cm (2½ inches) wide and 1.5 cm (½ inch) thick.
7. To freeze, lay the patties on a lined tray, freeze for 2 hours until firm, then pack into freezer bags for up to 3 months.
8. To cook, heat a thin layer of oil in a frying pan on medium heat. Dip each kebab in beaten egg and fry for 2 to 3 minutes per side until golden. From frozen, fry on medium-low heat for 3 to 4 minutes per side.
9. Serve hot with mint chutney, lemon wedges and sliced onions, or in a soft bun as a bun kebab.