Скачать или смотреть Shami Kebab

And finally, the shami kebab post is here. They are the reason I jumped onto social media and started My Earth Kitchen. It's a very interesting story and when the time's right I will surely tell it.

I couldn't think of a better idea when planning on making a post for my moms❤️ (yes moms! Fortunately, we are raised by two mother aunts and our biological mom together). I was supposed to post it on Mother’s Day but wanted to go against the norm and share it a bit late, as every day should be a Mother’s Day.

In this post, I am putting together a very simple and traditional lunch meal together. I wanted to keep it simple enough so that when my mamas are watching it they understand it.

They are simple and innocent elders who live a simple life and don't know our modern-day cooking with a huge number of ingredients and techniques. They always end up asking me what I add and why so many ingredients.
In childhood, coming back from school on hot summer days, our mom would always leave the shami kabab and yogurt dip on the kitchen table for us. And me and my Irish twin sister wouldn't prefer anything else for a midday snack. Even now, whenever I visit back home, my moms always make sure to have them ready on the breakfast menu.

So here is to you mamas, your favorite shami kabab recipe. I love you all so much and can never repay you.😍💐

Mamas’ Favorite Shami Kabab

1kg beef cubes, I used ribeye
2 cups chana dal (not yellow split peas)- soaked for 8 hrs
420g onions- diced
Half-head garlic cloves
2-inch ginger piece, peeled and sliced
2 green chilies
1 tsp fenugreek seeds-methi dana
2 tbsp coriander powder
2 ½ tbsp cumin powder
1 tsp red pepper flakes
2 tsp freshly ground black pepper
2 black cardamoms
4 green cardamoms
6 cloves
2 bay leaves
1 tsp cinnamon powder
2 tsp mango powder or ¼ cup lemon juice
2 tsp allspice powder- garam masala
2 tsp salt, add initially, and then adjust along the way.
1 cup water
Fresh chopped mint and cilantro- one cup

For serving:
Whisked eggs
Some oil for frying
Garlic yogurt dip

To make the yogurt dip:
Combine:
Yogurt
1 garlic clove paste
Chopped fresh mint
Salt and black pepper
Lemon juice

Combine all the spices, meat, water, onions, etc. given in the above list (except for dal) in a pressure cooker AKA instant pot. Or you can fry the beef cubes in some little amount of oil along with onions and garlic etc. till the meat changes color. Either way is fine.

Close the lid and pressure it to the required amount of time till the meat is very tender. Then remove the meat from the stock and transfer to another bowl.

Now add the soaked and drained dal to the same meat stock. Close the lid and pressure it till the dal is cooked. Try not to add more water to dal but if you see there is not enough liquid then you can add a quarter cup or a half cup. But in the end, we should have a dry cooked mixture.

Once dal is cooked through, check and make sure all the moisture evaporates and the mixture is not wet. let it cool completely.

Transfer the meat cubes (just a few at a time to the bowl of a food processor and pulse a few times. Don't make it very fine as we are looking for prominent shreds. You can also use the stand mixer with the beater attachment for shredding the meat.
Once all the meat is in fine shreds, then process the dal separately in the food processor bowl. The dal here acts as a binding medium. Combine meat and lentils including fresh herbs and mix it all very well. Adjust the seasoning at this point.

Then divide the mixture in four zip lock bags and freeze some if desired. Take a frozen pack of shami kabab mix the night before the weekend and have them fried for the weekend brunch. How awesome is that?😋

Scoop out the desired portion of the mix and chill in the fridge for an hour or more. Then flatten between palms and dip in the whisked egg. Shallow fry on both sides and serve with a salad, fries, and garlic mint yogurt dip. Enjoy!❤️