Dairy-Free and Egg-Free Shami Kabab

Ingredients

• 1 lb 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

Instructions

1. 1Place the 0.5 cup of Chana Dal (Split Chickpea Lentils) into a medium bowl and cover it with at least 2 inches (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 1 lb 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 1 inch (2.5 cm); bring to a boil over high heat (approximately 212°F / 100°C), then reduce to medium-low and cook until the meat is tender (internal temperature 160°F / 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 2 inches (5 cm) in diameter and 0.5 inch (1.25 cm) thick; repeat with the remaining mixture, placing the shaped kababs on a plate.
6. 6Heat 0.5 inch (1.25 cm) of Vegetable Oil for frying in a 12-inch non-stick frying pan over medium heat (approximately 325-350°F / 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 160°F (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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