Shami Kebab

Name: Shami Kebab
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 400 g minced beef; 100 g chana dal; 1 tsp garam masala; 1 egg; as needed oil — for frying; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat, kebab

Hailing from the vibrant city of Lahore, Shami Kebab is a beloved staple in Pakistani households, often gracing the table during family dinners and festive gatherings. This recipe captures the essence of home cooking, where each ingredient is measured with intuition and care. Generous use of fat and a practiced hand at balancing salt are what make this dish truly Lahore's own, meant to be shared and savored.

The kebabs are a harmonious blend of minced beef and chana dal, seasoned with garam masala and bound together with a touch of egg. They should be crisp on the outside yet tender and flavorful inside, offering a satisfying bite with every mouthful. These kebabs are meant to be enjoyed hot, their rich aroma inviting everyone to gather around the table.

Ingredients

400 gminced beef
100 gchana dal
1 tspgaram masala
1egg
as neededoil — for frying
to tastefine sea salt

Method

Rinse the 100 g chana dal under cold water until the water runs clear. Soak the dal in a bowl of water for at least 2 hours. This will soften the dal, ensuring it cooks evenly with the beef.
In a large pot, combine the soaked chana dal and 400 g minced beef. Add enough water to cover the ingredients by about an inch. Bring to a boil over high heat, then reduce to a simmer. Cook until the dal is tender and the water has mostly evaporated, stirring occasionally. The mixture should be thick and cohesive, with no excess water remaining.
Remove the pot from heat and allow the mixture to cool slightly. Transfer it to a food processor and add 1 tsp garam masala. Blend until the mixture is smooth and holds together when pressed. This ensures the kebabs will bind well and not fall apart during cooking.
Crack 1 egg into the mixture and add fine sea salt to taste. Mix thoroughly with your hands until the egg is fully incorporated. The egg acts as a binder, giving the kebabs a firm texture.
Shape the mixture into small, flat patties, about 2 inches in diameter. This size allows them to cook evenly and quickly.
Heat oil in a large frying pan over medium heat. Once the oil is hot, carefully place the patties in the pan, ensuring they do not touch. Fry the kebabs until they are golden brown on both sides, about 3-4 minutes per side. They should be crispy on the outside and cooked through to the center.
Remove the kebabs from the pan and drain on paper towels to remove excess oil. Taste one kebab and adjust the salt if necessary, sprinkling a little more on the hot kebabs if needed.
Serve the Shami Kebabs immediately, sharing them with family and friends as is traditional in a Pakistani home. Enjoy them with chutney or alongside a fresh salad.