Shami Kebab with minced beef Recipe

 

Ingredients:

• 1 cup minced meat (beef or lamb)
• 1/2 cup split Bengal gram (chana dal), soaked for a few hours
• 1 large onion, finely chopped
• 2 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• 1 egg (optional, for binding)
• Oil for shallow frying

Instructions:

1. Boil the Lentils:

   • Boil the soaked chana dal in water until it's soft and cooked through. Drain any excess water.

2. Cook the Meat:

   • In a separate pan, cook the minced meat with ginger-garlic paste, red chili powder, turmeric powder, and salt until it's fully cooked. Ensure that there is no excess moisture left in the meat.

3. Combine Meat and Lentils:

   • In a food processor or blender, combine the cooked meat, boiled chana dal, chopped onion, green chilies, garam masala, coriander powder, and fresh coriander leaves. Blend the mixture into a coarse paste.

4. Form Kebab Patties:

   • Take small portions of the mixture and shape them into flat, round patties. If the mixture is too loose, you can add an egg to bind it together.

5. Shallow Fry:

   • Heat oil in a shallow frying pan over medium heat. Once the oil is hot, carefully place the kebabs in the pan.

6. Cook Until Golden Brown:

   • Shallow fry the kebabs until they are golden brown on both sides. Make sure to cook them evenly.

7. Serve:

   • Remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with mint chutney or your favorite sauce.

Chapli kabob

 Ingredients:

• 1 lb ground beef or lamb
• 1 large onion, finely chopped
• 1 medium tomato, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 green chilies, finely chopped (adjust according to spice preference)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 egg (optional, for binding)
• 1/4 cup cooking oil (for frying)

Instructions:

1. In a large mixing bowl, combine the ground meat, chopped onion, chopped tomato, cilantro, mint leaves, green chilies, ginger-garlic paste, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, and salt.

2. Mix the ingredients thoroughly until well combined. You can use your hands for this, ensuring that all the spices and herbs are evenly distributed.

3. If you find the mixture too loose, you can add an egg to help bind the ingredients together. This step is optional.

4. Take a handful of the mixture and shape it into a flat, round kebab. Repeat until all the mixture is used.

5. Heat cooking oil in a pan over medium heat.

6. Carefully place the shaped kebabs in the hot oil and fry until they are golden brown and cooked through. This usually takes about 3-4 minutes per side.

7. Once cooked, remove the kebabs from the pan and place them on paper towels to absorb excess oil.

8. Serve the Chapli Kebabs hot with naan, raita, or your favorite chutney.