Beef shami kebab

Stovetop Instructions
1. Wash the chana daal (split bengal gram or split brown chickpeas) and soak for a few hours.
2. In a large pot, add all the ingredients mentioned in the beef mixture (beef, whole spices, onion, garlic and ginger) except for the chana daal (split bengal gram or split brown chickpeas). Add water and put to boil.
3. Once the beef is 50 - 60% done (about 55 minutes or so), add the chana daal and cook both of them together till beef and chana daal are tender, and water has dried. It will take about 1.5 - 2 hours for the beef to be tender. It’s important to make sure the water has evaporated else the shami kebab mixture will be wet. Remove the beef and daal mixture and let it cool. Remove the whole spices at this stage if you want.

1. Roughly chop the onions, ginger, green chilies and coriander. Set aside.
2. In a food processor, add beef and lentils mixture and pulse till the beef is shredded. If you pulse too much, the mixture will become pasty so be careful. Remove and set aside in a bowl.
3. In the same food processor add the roughly chopped green masala and pulse for a few seconds till finely diced.
4. Add to the beef mixture and mix through. Taste and adjust seasonings, if required at this point.

5. Add the egg and bread crumbs (if using) to the beef mixture. If mixture is too wet, add more breadcrumbs and/or flour.
6. Shape into round patties, and set aside on a tray. This recipe will make about 20 - 24 shami kebab, so it's best to freeze them if you are not eating them right away.

7. To fry the shami kebab heat oil in a frying pan. Cook for 2 - 3 minutes each side till golden brown. Turn the shami kebab only when they are brown on one side, else they can break apart.
8. Enjoy hot with chai, with roti, chawal or in a sandwich.