Dairy-Free Shami Kebabs with Mint Chutney

Ingredients

• 1/2 pound Boneless Beef or Lamb
• 1/2 cup Chana Dal (Split Chickpea Lentils)
• 1 medium Onion, chopped
• 1 tablespoon Ginger-Garlic Paste
• 2 small Green Chilies, finely chopped
• 6 whole Whole Black Peppercorns
• 3 whole Cloves
• 1 small Cinnamon Stick
• 1 leaf Bay Leaf
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder
• 1 teaspoon Salt
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Mint, chopped
• 1 large Egg
• 1/4 cup Oil, for frying
• 1/2 cup Mint Leaves
• 1/2 cup Cilantro Leaves
• 1 small Green Chili
• 1 tablespoon Lemon Juice
• 1/4 teaspoon Salt

Instructions

1. 1In a 6-quart (6-liter) pressure cooker or a large 8-quart (8-liter) heavy-bottomed pot, combine the 1/2 pound of boneless beef or lamb, the 1/2 cup of chana dal, the 1 medium onion (cut into 1/2-inch pieces), the 1 tablespoon of ginger-garlic paste, the 2 small green chilies (finely chopped), the 6 whole black peppercorns, the 3 whole cloves, the 1 small cinnamon stick, the 1 bay leaf, the 1/4 teaspoon of turmeric powder, the 1/2 teaspoon of red chili powder, and the 1 teaspoon of salt. Add 2 cups of water. Bring the mixture to a boil over high heat, then reduce heat to medium-low, cover, and cook until the beef or lamb is easily shredded and the chana dal is very soft and mushy when pressed; this will take 30-40 minutes in a pressure cooker or 1 to 1.5 hours in a pot.
2. 2Carefully remove and discard the 1 small cinnamon stick and the 1 bay leaf from the cooked mixture. Transfer the mixture to a shallow dish or baking sheet and allow it to cool for at least 30 minutes, or until it is cool enough to handle, as this will prevent the egg from cooking prematurely in the next step.
3. 3Transfer the cooled mixture to a food processor. Process on high speed until it forms a very smooth, uniform paste with no visible chunks of meat or dal.
4. 4Add the 2 tablespoons of finely chopped cilantro, the 1 tablespoon of finely chopped mint, and the 1 large egg to the ground mixture in the food processor. Pulse a few times until all ingredients are thoroughly combined.
5. 5Take approximately 2 tablespoons of the mixture and shape it into a flat, round patty, about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) thick. Repeat with the remaining mixture to form all the kebabs.
6. 6Heat the 1/4 cup of oil in a 10-inch (25 cm) non-stick skillet over medium heat (approximately 325-350°F / 160-175°C). Once the oil is shimmering, carefully place the shaped kebabs into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until each kebab is golden brown and crispy on both sides, and heated through to an internal temperature of 165°F (74°C). Remove the cooked kebabs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
7. 7For the mint chutney, combine the 1/2 cup of mint leaves, the 1/2 cup of cilantro leaves, the 1 small green chili (stem removed), the 1 tablespoon of lemon juice, and the 1/4 teaspoon of salt in a small blender or food processor. Blend until the mixture is completely smooth, adding 1-2 tablespoons of water if necessary to achieve a pourable consistency.
8. 8Serve the dairy-free shami kebabs immediately while they are still hot, accompanied by the fresh mint chutney.

Substitutions

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