Classic Beef Shami Kabab

Instructions

1. 1

   Rinse the chana dal thoroughly and soak it in water for at least 1 hour.

2. 2

   In a pot, add the soaked chana dal, lean beef mince, chopped onion, green chilies, ginger garlic paste, garam masala, red chili powder, cumin powder, and salt. Add enough water to cover the mixture.

3. 3

   Cook the mixture on medium heat until the beef and dal are tender and all the water has evaporated. Stir occasionally to prevent sticking.

4. 4

   Allow the mixture to cool slightly, then transfer it to a food processor. Add chopped coriander leaves and blend to a smooth, thick paste.

5. 5

   Transfer the mixture to a bowl. Add the egg and mix well to bind the mixture.

6. 6

   Divide the mixture into equal portions and shape each portion into flat, round patties (kebabs).

7. 7

   Heat vegetable oil in a non-stick frying pan over medium heat.

8. 8

   Fry the kababs in batches, cooking each side for 2-3 minutes or until golden brown and cooked through.

9. 9

   Remove the kababs from the pan and drain on paper towels.

10. 10

    Serve hot with chutney, salad, or as desired.