Shami Kebabs Indian Recipe
Garlic, ginger, cinnamon and chiles lend bold, exotic flavor to these mouthwatering patties. The recipe yields a big batch, so keep in mind that a portion of the meat mixture can be formed into patties and frozen, then thawed and fried later for a quick and easy meal.
Ingredients
| 1 1/2 | pounds | lean ground beef* |
| 1 medium | onion, cut in chunks | |
| 1 | 4-inch piece | ginger, cut into eight pieces |
| 10 | cloves | garlic |
| 2 | cinnamon sticks, broken | |
| 4 | small bay leaves** | |
| 1 | whole green serrano or Thai chile, split | |
| 24 | whole cloves | |
| 1 1/4 | teaspoons | freshly ground black pepper |
| 4 |
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| 4 |
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| 1 | teaspoon | ground cumin |
| 1/2 | teaspoon | ground mace |
| 1/2 | teaspoon | red chili flakes |
| 3/4 | cup | channa dal*** |
| 1 | teaspoon | salt |
| 1 1/2 | cups | water |
| ~ | vegetable oil for frying. | |
| 1/2 | small | onion, thinly sliced, for decoration |
| ~ | cilantro, for decoration | |
| 2–3 | limes, quartered, as accompaniment |
| *Buy the leanest meat possible for best results. Use nothing less than 93%.**Use Turkish bay leaves available in ethnic grocery stores or online. Do not substitute California Bay Laurel leaves or the flavor is compromised.***These are dried yellow split peas available in most supermarkets.
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Directions
- Combine all of the ingredients except the frying oil and decorations in a spacious, heavy-bottomed pot set over medium-high heat. Mix well.
- Bring to a lively simmer, stirring frequently.
- Lower the heat to a medium simmer and cook until the all of the water is absorbed and the meat is dry.
- Pick out as many of the whole spices as possible and discard.
- Working in batches, place the meat in a food processor and process to form a smooth paste. Pick out any remaining visible spice pieces as you work.
- Form the meat into patties 2 inches wide and 5/8 of an inch thick.Note: If you’d like to serve these as an appetizer, make smaller, bite-sized patties.
- Heat a large, heavy-bottomed skillet over medium-high heat.
- Add 1 to 2 tablespoons of oil and spread evenly across the surface.Note: Use the oil sparingly to prevent sticking. The patties should be only lightly fried—not deep fried.
- Brown the kebabs in small batches. Do not crowd the skillet.
- Place on a platter and decorate with thinly sliced onions, cilantro, and lime wedges.
Preparation Time:
Approximately 2 hours preparation, cooking, and frying
