Shami Kebab Recipes

Steps:

• Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
• Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
• Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
• Shape mixture into patties and dip into beaten eggs.
• Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.

Steps:

• Heat a stockpot over medium heat; add ground beef. Stir in garlic paste, ginger paste, coriander, cumin, turmeric, garam masala, 1/2 teaspoon ground red chile, and salt to taste. Add water and dal; simmer until meat is fully cooked and all water has evaporated, 30 to 35 minutes.
• Blend beef and dal mixture together using an immersion blender in the stockpot. Add 1/2 cup cilantro; blend to combine. Roll spoonfuls of beef and dal mixture into into walnut-sized balls; shape into smooth flat patties.
• Whisk eggs, 1 tablespoon cilantro, 1/2 teaspoon ground red chile, and salt to taste together in a bowl. Place bread crumbs on a plate. Dip each patty into egg mixture, then roll in bread crumbs.
• Heat oil in a skillet over medium heat. Fry patties in a single layer until golden brown and crisp, 2 to 4 minutes per side.