Dairy-Free, Egg-Free Shami Kabab

Instructions

1. 1Combine the about 450 g Boneless Beef or Lamb, 1/2 cup Chana Dal, 1/2 cup chopped Onion, 1 tbsp Ginger-Garlic Paste, 1-2 chopped Green Chilies, 1 tsp Whole Spices (cinnamon stick, cloves, black peppercorns), 1 tsp Red Chili Powder, and Salt to taste in a pressure cooker. Add enough water to cover all ingredients by 2.54 cm. Secure the lid and cook on high pressure for 25 to 30 minutes, or until the meat is very tender.
2. 2Carefully release the pressure from the pressure cooker and open the lid. Remove and discard the 1 tsp Whole Spices (cinnamon stick, cloves, black peppercorns). Transfer the cooked mixture to a food processor and process until it is smooth and well-combined.
3. 3Stir the 2 tbsp chopped Cilantro and 1 tbsp chopped Mint into the smooth mixture. Mix thoroughly to distribute the herbs evenly.
4. 4Divide the mixture into 8 equal portions. Shape each portion into a round patty, approximately 1.27 cm thick. You will have 8 patties.
5. 5Pour about 0.635 cm of Oil into a large skillet. Heat the oil over medium-high heat until it shimmers and reaches approximately 175°C.
6. 6Carefully place 3 to 4 patties into the hot oil, ensuring they do not overcrowd the skillet. Fry the kababs over medium-high heat for 3 to 4 minutes per side, using a spatula to gently flip them, until they are golden brown and heated through. Remove the cooked kababs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
7. 7Repeat the frying process with the remaining kababs until all 8 patties are cooked.

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