Waching daily Aug 25 2017

Shami Kabab, a fried kabab

boneless mutton or beef 1kg (use meat with low fat, high muscle content; trim away excess fat, if any)

chhola'r dal 200g (soaked overnight)

bay leaves 4 pcs; dried red chillies 8 pcs; garlic 20g; ginger 30g; onions 100g

salt 20g

mint leaves 10g; green chillies 16g

raisins 30g; lime juice 10g

ghee 5g; shahi garam masala 4g

1 egg

roughly chop ginger and garlic

meat

chhola'r dal

onions, ginger & garlic

dried red chillies, bay leaves

salt

water

when trying this the first time, we highly recommend boiling in an open pot where you can keep an eye on the water level

the meat needs to be tender but dry

use a pressure cooker only if you are sure of water quantity and cooking time, which will depend on the meat and your location

in a pressure cooker on low heat, our meat cooked in 45 minutes; we added 400g water

once the meat is tender, cook off any excess water on high flame

discard bay leaves

transfer to a grinder jar

grind on lowest setting until mixture is uniform

you may have to scrape down your jar once or twice

a good shami kabab has texture; the mixture shouldn't be smooth or pasty; the meat fibres should be visible

beaten egg

chopped green chillies, chopped mint leaves

raisins

shahi garam masala (link in description)

lime juice

ghee

mix thoroughly

divide into 60g portions

apply ghee on your hands

compact the mixture in your fist

shape into a 6cm disc

patch up cracks, if any

chill kababs until you're ready to serve, or freeze them for later

heat vegetable oil, 1cm deep, to 180°C; it should reach half the height of the kabab

fry on medium heat for 2 minutes on each side

drain from the oil

coriander and coconut chutney

garnish with boiled eggs

ChefSteps' slider buns (link in description)