Shami Kebab

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Preparation of Meat and LentilsIn a large pot, add the meat, split Bengal gram (chana dal), half of the chopped onion, green chilies, garlic, ginger, cumin seeds, coriander seeds, cinna mon stick, black cardamoms, salt, and red chili powder.
2. 2Add sufficient water to cover all ingredients. Cover the pot and let it cook over medium heat until the meat is tender and the water has completely evaporated. Keep checking in between to avoid burning. If the meat is still not tender and the water has dried up, add a bit more wa ter and continue cooking.
3. 3Blending the MixtureOnce the mixture is cooled, remove the whole spices (cinnamon, car damoms) and blend the mixture in a food processor until it forms a smooth thick paste.
4. 4Making the Kebab PattiesTransfer the mixture to a bowl. Add the remaining chopped onion, beaten eggs, and fresh coriander to the mixture. Mix well. Shape the mixture into small, round patties.
5. 5Cooking the KebabsHeat oil in a non-stick pan over medium heat. Place a few patties in the pan, ensuring not to overcrowd them. Cook the patties on each side until they are golden brown and crispy.
6. 6Serving the KebabsOnce cooked, transfer the Shami Kebabs to a paper towel to drain ex cess oil. Serve hot with mint chutney or yogurt dip and slices of onion and lemon on the side.