Balochi Mutton Sajji Recipe
February 16, 2024
Easy & Best Shakshuka Recipe
February 16, 2024Difficulty
Easy / Beginner
Prep time
50 minutes
Total time
1 Hr 30 Mins
Makes
20 Patties
Description
Shami kebab are tender patties, which are made with beef & chana dal (yellow split peas), & then dipped in eggs & pan fried. Kebabs are kid friendly, naturally gluten free, & so wholesome! This easy recipe makes large batch to enjoy some now, & freeze rest for later apptite!
Instructions
Preparation
- Add all the ingredients listed under ‘Whole Spices’ in spice grinder & grind till a powder is formed. You may also crush them in mortar & pestle, though this will be more tedious. This will come to around 2 ½ tablespoo ground spices. Then Set aside.
Instant Pot Instructions
- In an Instant Pot, add all the ingredients listed under ‘To Cook’, as well as freshly ground spices. Mix them very well to combine. (No need to add more water than indicated even though it looks dry.)
- Secure the lid & set Pressure Release to Sealing. Select Pressure Cook setting & set cook time for 20 mins at high-pressure.
- Let pressure release naturally for 5 mins, & then move Pressure Release to Venting to release any remaining steam. Open pot & select the Sauté – High setting.
- Sauté, stirring often, for 20 mins, or till all moisture has evaporated & mixture starts sticking to bottom. Press Cancel to turn off Instant pot & allow to cool. If you have time, refrigerate overnight & they will be even easier to shape. Remove the bay leaf.
Stovetop Instructions
- In medium, lightweight Dutch oven (or) pot, add all the ingredients, listed under 'To Cook' along with freshly ground spices & 4 1/2 cups of water. Mix well to combine. Cover to bring to boil over high-heat. Use slotted spoon to skim-off any scum, that rises to surface.
- Place lid ajar & continue to cook on high-heat for 50 mins to 1-hour (depending on thickness of your pot), stirring occasionally, till chana dal (yellow split peas) is completely cooked. During last 15 to 20 mins, stir frequently to completely evaporate any moisture. The mixture will start sticking to bottom of pan. Turn-off heat & allow to cool. If you have time, refrigerate overnight & they will be even easier to shape. Remove bay leaf.
After Cooking
- Combine green chili pepper, onion, , cilantro, & mint in bowl of food processor. Use pulse setting to finely chop (but not blend) this mixture. Transfer to large-bowl.
- Add cooled, beef & lentil mixture to food processor. In batches, process this mixture till as smooth as possible (~1 min). Transfer this mixture to bowl with chopped onion mixture. Mix well, then taste & add salt, if desired. Add whisked egg & mix to combine.
- Using oiled hands, shape ¼ cup heaped of mixture in to a flat, round patty about 2 3/4 inches in diameter. Continue with rest of the mixture. You will have nearly around 20-patties. If you wish to freeze them, do so at this point.
- Place egg in shallow-bowl, so you can dip kababs as you cook. Heat large skillet, frying pan, or cast iron pan over medium-high-heat. Add enough oil to coat bottom of the pan.
- Dip both sides of each patty, into the egg wash. Place 3 to 5 patties in pan & allow them to cook for 3 to 4 mins on each side, using spatula to turn them over. Be careful not to crowd them too much or it will be harder to turn them. Reduce heat as necessary.
- Remove from pan, then place on a plate lined with paper-towel to absorb any extra-oil. Repeat till you have finished pan frying all patties. Cook any left-over egg in remaining oil & serve with patties.
Notes
- The exact time will vary depending on water content of your beef. The final-mixture should be as dry as possible, & begin to look more crumbly.
- To freeze: As you shape kebabs, place them on tray & freeze 1 1/2 to 2 hours. Then carefully remove from tray & transfer them to airtight container (or) zipper storage bag.
Tags: #ShamiKebab #EasyRecipe #DeliciousDish #Mouthwatering #HomemadeCooking #FamilyFavorite #QuickMeal #PakistaniCuisine #Flavorful #TraditionalRecipe #CookingInspiration #BonAppetit
Ingredients
- Whole Spices:
- Coriander seeds - 1 Tablespoon
- Whole black peppercorns - 2 Teaspoon
- cinnamon stick - 2 inch piece (broken into a couple pieces)
- green cardamom pods - 2 (seeds removed & pod discarded)
- Small black cardamom - 1
- Toasted or regular cumin seeds - 1 Teaspoon
- Whole cloves - 8
- To Cook:
- Ground beef - 1.5 lb (680 g) (preferably full-fat)
- Chana dal (yellow split peas) - 1 cup (195 g) washed & soaked for at least 1 hour (up to overnight), then drained
- Medium to large onion - 1 (~210-270 g) (roughly chopped)
- Water - 3/4 Cup (for Instant Pot or 4 1/2 cups water for stovetop)
- Garlic cloves - 8-10 (leave whole – will be crushed later)
- Medium bay leaf - 1
- Piece ginger - 1 1/2 inch (1 1/2 tbsp ) minced or crushed
- Cumin seeds - 1 Teaspoon
- Red chili flakes - 1/2-1 Tablespoon
- Kosher salt – 2-3 Teaspoon
- Chaat masala - 1/2 Teaspoon (optional)
- To Chop:
- Small onion - 1 (~80 g) coarsely chopped
- Thai or Serrano green chili pepper - 1 (thinly sliced)
- Mint leaves - 2 Tablespoon
- Cilantro leaves - 1/2-1/3 Cup
- For Mixing:
- Egg - 1 (whisked)
- For Fry pan or Baking:
- Neutral oil - as needed
- Eggs - 1-to 2 (whisked)
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