Shami Kebab
Approximately makes 38-40
Ingredients:
1kg boneless beef- cut into chunks
1 cup Supreme Chana Dall
2 medium onions- chopped
2 tbsp Supreme Garam Masala
1 tbsp Supreme Chaat Masala
1 tbsp Supreme Chilli Flakes
1 Supreme Bay Leaf
4 Supreme Green Cardamom
2 2 inch piece Supreme Cassia Bark
2 tbsp Ginger Paste
2 tbsp Garlic Paste
Salt to taste
4 cups water
Other ingredients:
1 medium onion- finely chopped
½ cup coriander- finely chopped
⅓ cup mint- finely chopped
1 tbsp green chillies-minced
1 egg whisked
Salt to taste
Oil to shallow fry
Whisked eggs
Method:
Insert the pot in the Ninja Foodi multi cooker. Add beef, chana dall, onions, garam masala, chaat masala, chilli flakes, bay leaf, green cardamom, cassia bark, ginger paste, garlic paste, salt to taste and water. Mix together then close the lid. Turn the valve to seal and pressure cook on high for 45 minutes. Once the time is up carefully turn the valve to vent to release the pressure. Open the lid and stir well and make sure the beef is tender. Remove the whole spices and then turn on the saute function on high. Use a potato masher and mash the beef and chana dall together. Sauté, stirring often, until all excess moisture has evaporated and the mixture starts sticking to the bottom. This process may take 45-50 minutes. Remove the mixture from the pot and set aside to cool.
Once the mixture is fully cooled add onion, coriander, mint, green chillies, egg and salt to taste. Mix well to combine. Divide the mixture into 2 and place onto 2 sheets of greaseproof paper. Shape the mixture into logs and roll tightly into logs. Place on a tray and freeze for 1 hour. Remove from the freezer and unroll the kebab. Using a sharp knife, cut the kebab into slices. At this point you can freeze the shami kebabs.
To cook: heat a large pan over medium heat. Add enough oil to shallow fry. Dip the kebabs in the whisked eggs and gently transfer to the pan. Cook for 4-5 minutes on each side or until golden. Remove from the pan and transfer to a plate lined with kitchen paper to absorb excess oil.
Serve hot with chutney.
