SHAAMI KABAB

SHAAMI KABAB

INGREDIENTS

500 gms Beef - cut into chunks

1 Cup Split Grams (Channa Daal)

Fresh Ginger - 1 inch piece (Chopped)

Garlic - 6 Cloves (Chopped)

Five 1 Inch pieces of Cinnamon

20 Peppercorn

5 Pods of Green Cardamom

3 Pods of Brown Cardamom

5 Cloves

1 Small Onion - Cut into Chunks (Optional)

Red Button Pepper - 8 to 10

1 Tbsp Garam Masala (Mixed Spice Powder)

Cilantro

A Few Green Chillies

Salt - 1 tsp

1 Egg

METHOD

1) Rinse out the grams with water and let soak for about 20 minutes

2) Take a large heavy pan and place the meat in it, along with all the whole spices, salt and the onion (if using) and the ginger and garlic. Add the gram.  Add enough water to cover the meat.

3) Place pan on high heat let it come to the boil. Remove any scum that forms. Reduce the heat, cover and let cook until the meat and grams are cooked through. Let most of the water evaporate.

4) It should end up looking like shown here. Let it cool down before you go to the next step

5) Place the cooled meat mixture into a food processor bowl and process until it all becomes a good hash

6) Transfer the hash into bowl, check seasoning. Add garam masala. Add some chopped cilantro and green peppers. Add the egg and mix well. Shape into patties.

7) Prepare all the patties and have them ready for frying. You may also freeze these kababs at this stage. Can be fried without defrosting.

8) Shallow fry them a few at a time on high heat. Flip once one side is browned. 

9) Remove from pan and place on absorbent paper. Pull off the rough extra bits of egg that will stick around the edges.

Transfer to your serving plate and serve with chutney, dip or sauce of your choice

NOTE: I did not add egg to the hashed meat. I dipped the kabab in egg and then fried them. This kabab makes a splendid sandwich, whether between bread slices or bread rolls. Add any relish or dip or sauce of your choice, some lettuce or cucumber or onion...and you have a good sandwich ready!