Shaami Kabaab are a popular snack, made with boneless meat, chicken or beef, cooked with spices and lentils and formed into patties and pan-fried. They can also be served on the side with daal-chaawal or hot parathas and vegetables. It is however important to master the art of making them to achieve the perfect results or it might result in broken or fallen apart pieces of disappointment!
Beef:2 pounds,cut into small pieces
Garam masala powder-1 1/2 tsp
Red pepper powder-1tsp
Chana daal-3/4 cup, cooked until soft but firm
Cilantro leaves-3-4 tbs,chopped
Mint leaves-2 tbs,chopped
Method: Clean, trim fat, wash and drain water from the beef completely. Marinate the beef with salt, pepper powder, green peppers, garam masala, and giner-garlic paste for 20 mins. Pressure cook the marinating beef until done. Remove the lid when the pressure settles and turn up the stove on high heat and make sure the juices dry up and the mixture is dry and ready. Turn off the stove and let i cool to room temperature.
In a food processor, put in the cooked daal, mint leaves, cilantro leaves, and pulse it for a couple times. Then slowly add the cooked beef and grind it to a fine paste. Taste test if for salt and add some if needed. Take a little more than a tbs of this mixture and dip apply a wee bit of oil on the palm of your hand and flatten it out while making the edges round and form a perfect patty. Lay a parchment paper onto a plate and place the patties. If you are gonna eat or serve them right away, heat a pan and pour a little bit of oil and fry the patties till they turn golden brown on both sides and remove them onto a paper towel and then transfer to a serving platter. If you intend to freeze them for future, lay them on a parchment paper and freeze them for 20-30 minutes and then, slip them carefully into ziplock bags and use them as needed. Remember to remove from the freezer and set them aside to thaw for 15 minutes prior to frying. Enjoy!