Shami Kabab – Minced meat and yellow split pea kabab
 
Prep time
Cook time
Total time
 
Shami Kabab is a popular Kabab from Bangladesh served during festivities, wedding, Eid and other special occasions. Made of beef and split pea, shami kabab is a must try.
Author:
Recipe type: Snack, Side
Cuisine: Bangladeshi
Serves: 20-25pcs
Ingredients
  • 1 lb lean ground beef (or ground chicken)
  • ½ cup yellow split pea(chana dal)
  • 1 medium onion, sliced
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 8-10 black peppercorns
  • 1 ½ spoon garam masala
  • 2-3 dry red chili
  • Salt, according to taste
  • 2 green chilies, chopped (optional)
  • 1 ½ cups water approximately
  • 1 tablespoon lemon juice
  • 2 eggs
  • 1 cup oil, for frying
Instructions
  1. Soak yellow split pea (chana dal) in water for about 30 minutes.
  2. Sautee sliced onion until golden and aromatic. Set aside.
  3. Clean and wash ground beef and yellow split pea (chana dal). Drain all water.
  4. Add ginger paste, garlic paste, peppercorns, garam masala, red chilies and salt.
  5. Add water to cover the ingredients and cook on medium heat until meat and dal is tender and all the water dries up.
  6. In a food processor, grind the cooked meat and dal to make a paste.
  7. In a bowl, take the paste; add one egg and rest of the ingredients, including the fried onion, except oil. Mix well.
  8. Make small, round, flat shaped kababs with the paste mixture.
  9. Heat oil in a pan in medium heat.
  10. Beat one egg in a separate bowl.
  11. Dip each kabab on the beaten egg to coat well.
  12. Fry kabab till golden brown on each side.
Notes
Add more water if meat and dal is not tender when water dries up.
Instead of sautéed golden onion, the sliced onion can be added before cooking meat and dal and cooked.
Ground beef can be substituted with boneless beef pieces, minced or boneless chicken pieces or a combination of ground beef and chicken.
To avoid shami kabab falling apart during frying, always add egg to the kabab mix. If you do not use eggs in the kabab mix, make sure to dip each kabab in egg before frying.
Recipe by WithASpin at https://withaspin.com/2013/03/12/shami-kabab/