Shami Kebab

Ingredients

• 500g beef or lamb, cut into chunks
• 125g chana dal (split chickpeas), soaked 30 minutes
• 1 onion, quartered
• 4 cloves garlic
• 1 thumb ginger
• 4 dried red chilies
• 2 black cardamom pods
• 4 green cardamom pods
• 1 tsp cumin seeds
• 4 cloves
• 1 cinnamon stick
• 8 black peppercorns
• salt
• 1 egg
• cilantro, chopped
• green chili, chopped
• oil, for frying

Before you cook

• Soak the chana dal in water for 30 minutes, then drain it.

Steps

1. Combine the meat, drained chana dal, onion, garlic, ginger, dried chilies and all the whole spices in a pot.
2. Add water to just cover.
3. Bring to a boil, then reduce to a simmer.
4. Cook uncovered for 1 hour, until the meat and dal are tender and most of the water has evaporated.
5. Raise the heat for the last 15 minutes, stirring frequently, until the mixture is completely dry.
6. Let the mixture cool slightly.
7. Pulse the mixture in a food processor in short bursts until it holds together but still looks fibrous, not smooth.
8. Mix in the raw egg, chopped cilantro and green chili.
9. Shape the mixture into flat patties about 7cm across.
10. Heat a shallow layer of oil in a skillet over medium heat.
11. Fry the patties for 4 minutes per side until deep golden and crisp.
12. Drain on paper towels.
13. Serve warm with sliced onion and a wedge of lime.