Homemade Shami Kebabs

I realised this recipe was lying on my Notes section on my Facebook page. So here it is, a recipe that has been handed down to me by my Mum.

Ingredients for Homemade Shami Kebabs are:

400 grams mince meat (beef or goat); please do not use extra lean meat, it’s not good to make kebabs
Half cup chana dal
3-4 cloves of garlic
3-4 black cardamoms (not to be replaced with green!)
15-20 whole black peppercorns
2 cups water

Pressure cook all the above ingredients up to two whistles and keep. Once it cools down, drain the liquid in a colander and rest for 20-30 minutes, till the meat has no extra liquid.

Now take this mixture in portions and grind in a blender. This mixture should be still coarse between your fingers.

In the meat mixture, add the following:

1 small red onion, finely chopped
3-4 garlic cloves, finely minced
2 inch root ginger, finely minced
Handful of coriander leaves, finely chopped
A few green chilies, finely chopped (reduce the number if kids are eating)
1 large egg (two if small)
1 teaspoon red chili powder
2-3 tablespoons Sattu (optional)
Salt

Mix everything together with your hands. Almost pounding the meat and the raw ingredients together. Make small ping-pong size balls with the meat mixture, flatten each between the palms of your hand and keep aside.

Heat a pan until very hot; add canola/vegetable/mustard oil until smoking. Slide in each kebab patty into the oil. Since the kebabs have egg in it, the oil will foam up.

Let the kebabs turn golden brown on each side, give at least 2-3 minutes on high flame on each side before you remove the kebabs. Drain excess oil on paper towels.

Serve with salad and green chutney.