Dairy-Free and Egg-Free Shami Kabab

Ingredients

• about 450 g Ground Beef or Lamb
• 0.5 cup Chana Dal (Split Chickpea Lentils)
• 1 medium Onion
• 1 tablespoon Ginger-Garlic Paste
• 2-3 Green Chilies
• 0.25 cup Cilantro
• 0.25 cup Mint Leaves
• 1 teaspoon Garam Masala
• 0.5 teaspoon Cumin Powder
• 0.5 teaspoon Red Chili Powder
• 1 tablespoon Flaxseed Meal
• 3 tablespoons Water
• for frying Vegetable Oil
• to taste Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 0.5 cup of Chana Dal (Split Chickpea Lentils) into a medium bowl and cover it with at least 5.08 cm (5 cm) of water. Allow the chana dal to soak for a minimum of 2 hours, or preferably overnight, until softened.
2. 2In a large pressure cooker or a 6-quart heavy-bottomed pot, combine the about 450 g of Ground Beef or Lamb, the soaked 0.5 cup of Chana Dal, 1 medium Onion (finely chopped), 1 tablespoon of Ginger-Garlic Paste, 2-3 Green Chilies (minced), 0.5 teaspoon of Cumin Powder, 0.5 teaspoon of Red Chili Powder, and Salt to taste. Add enough water to cover all ingredients by about 2.54 cm (2.5 cm); bring to a boil over high heat (approximately 100°C / 100°C), then reduce to medium-low and cook until the meat is tender (internal temperature 72°C / 71°C) and the lentils are very soft and easily mashed (20-25 minutes in a pressure cooker after pressure is reached, or 45-60 minutes in a pot, stirring occasionally).
3. 3Carefully drain any excess liquid from the cooked mixture using a colander, then transfer it to a large bowl and allow it to cool for at least 30 minutes, or until cool enough to handle comfortably. While the mixture cools, prepare the flaxseed binder: In a small bowl, combine the 1 tablespoon of Flaxseed Meal with 3 tablespoons of Water, stir well, and let it sit for 5-10 minutes until it thickens to a gel-like consistency.
4. 4Once cooled, transfer the meat and lentil mixture to a food processor and process until a fine, smooth paste forms, scraping down the sides as needed. Add the 0.25 cup of finely chopped Cilantro, 0.25 cup of finely chopped Mint Leaves, 1 teaspoon of Garam Masala, and the prepared flaxseed binder to the ground mixture, then mix thoroughly by hand until all ingredients are evenly combined.
5. 5Take approximately 2 tablespoons of the mixture and gently shape it into a small, round patty, about 5.08 cm (5 cm) in diameter and 1.27 cm (1.25 cm) thick; repeat with the remaining mixture, placing the shaped kababs on a plate.
6. 6Heat 1.27 cm (1.25 cm) of Vegetable Oil for frying in a 30.48 cm non-stick frying pan over medium heat (approximately 162.8-176.7°C / 160-175°C); the oil is ready when a small drop of the kabab mixture sizzles immediately upon contact and turns light brown within 15-20 seconds. Carefully place 4-5 kababs into the hot oil, ensuring not to overcrowd the pan, and fry for 3-4 minutes per side, turning once, until each kabab is golden brown and crispy on both sides, and the internal temperature reaches 71°C.
7. 7Remove the fried kababs from the pan and place them on a plate lined with paper towels to drain any excess oil, then serve hot immediately.

Substitutions

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