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Shami kebabs -The Asian Age


Ingredients

* 3 tbsp. canola oil

* 1 tsp. cumin seeds

* 1 large red onion, 1/3 minced, 1/3 thinly sliced

* 1/2 cup chana dal (yellow split peas), rinsed, soaked 30 minutes, and drained

* 1/3 cup roughly chopped mint

* 1/2 tsp. ground turmeric

* 2 cloves garlic, mashed into a paste

* 2 small green Thai chiles or 1 serrano, minced

* 1 (2") piece ginger, peeled, 1/2 mashed into a paste, 1?2 minced

* Kosher salt, to taste

* 2 lb. ground beef

* 1/2 cup minced cilantro

* 1 tbsp. garam masala

* 1 tsp. red chile powder, such as cayenne

* 1/2 cup ghee

* Lime wedges, for serving

Instructions

Heat oil in a 6-qt. saucepan over medium-high. Cook cumin seeds and half the minced onion until golden, 6-8 minutes. Add dal, mint, turmeric, garlic, chiles, ginger paste, salt, and 1½ cups water; boil. 

Reduce heat to medium-low; cook until dal is mushy and mixture is slightly dry, about 1 hour. Let cool and transfer to a food processor. Add beef, half the cilantro, the garam masala, chile powder, and salt; purée into a thick paste.

Stir remaining minced onion and cilantro with minced ginger in a bowl. Using wet hands, divide beef mixture into twenty-eight 1½ oz. balls. Working with 1 ball at a time, press index finger into center to create a pocket. Place ½ tsp. onion mixture inside; pinch edges to seal. 

Roll into a ball; flatten into a patty. Melt ? cup ghee in a 12? skillet over medium-high. Working in batches and adding more ghee as needed, cook patties, flipping once, until cooked through and crisp, 4-6 minutes; serve with sliced onion and lime wedges.