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Shami kebab

Shami Kebab, the mother of burgers - mogul style !!

 

I'll tell you upfront, this is going to be a lot of work - but I will promise you the results will be worth it so give it a go. 

 

Ingredients - in order of appearance

 

  • About 100g of chana daal soaked for a few hours

  • 500g of mince

  • 1 1/2 tsp cumin seeds

  • 1 tsp coriander

  • 1/2 tsp chilli powder

  • 2-3 spring onions

  • Handful of fresh coriander

  • 1 green chilli

 

Now you can use any kind of daal I suppose, or even chick peas. So this recipe is very flexible, you can experiment with the spices and the filling to suit your palette.

 

Throw the mince and the daal into a pot and cover with water and add

 

  • 1 & 1/2 tsp salt

  • 1/2 tsp cumin seeds

  • 1/2 tsp chilli powder

  • 1 tsp of coriander powder

 

Boil and then simmer for approx 45 minutes or until the water has reduced completely and you're left with something you can mash.

Mash up the mixture thoroughly, there shouldn't be any water. if your mixture is not completely dry you need to put it back on the heat.

 

We need to work with the mixture so we need to cool it, place mixture in the fridge for an hour or so. If you want to do this over a couple of days this would be a good place to take a break.

Once your mixture is cold we need to really grind it up with a pestle and mortar so it forms a thick paste.

For the filling, use your creativity. A good one is

 

  • a handful of finely chopped coriander,

  • a finely chopped chilli and

  • a couple finely chopped spring onion,

  • maybe some fresh lemon juice sprinkled on top.

 

We're going to make 2 fairly small burgers, put the filling in the middle and squash them together to make 1 burger.

 

A good way to do it would be to make a small ball and flatten it between your hands to get it roundish, at this stage it should be approx 5cm in diameter. Put that on a plate, spoon a little of the filling onto it and cover with the second little burger. Now gently press them together and pinch the edges to close it up.

 

Try to keep it as even in thickness as possible and finish up sealing it by rolling it on its edge applying a little pressure. Sounds harder than it is.

 

That's the hard part done with.

 

Now whisk an egg in a bowl, coat the burgers in the egg and fry in really shallow oil in a pan. It should only take a few minutes each side as everything is already cooked.

 

Enjoy in baps or as a side.

 
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