Shami Kebab (Beef, Stovetop)

Cook the Mixture: In a large cooking pot, combine the beef, soaked and drained chana dal, quartered onions, chili powder, ground coriander, turmeric, ginger paste, garlic paste, half of the ground spices, salt, and 3 cups of water. Bring to a boil, then lower the heat, cover, and simmer until the meat is fork-tender, about [timer minutes=60]1½ hours[/timer]. Tip: Do not overcook. Check the meat at 1 hour and adjust the time as needed. Avoid adding too much water, or you'll need to evaporate excess later.

Evaporate Excess Water: Once the meat is tender, raise the heat to evaporate any excess water, stirring occasionally to prevent sticking. Allow the mixture to cool.

Process the Meat: Transfer the cooled mixture to a food processor and pulse until you get a finely shredded meat texture (resha daar), which is traditional for Shami kebabs. Taste and adjust salt and spices as needed. Tip: You can also use a wooden pestle or spoon to pound the mixture by hand for a more rustic texture. If you prefer a finer texture, you can grind the mixture until smooth. 

Combine Additional Ingredients: Add ground coconut, lemon juice, optional chopped onions, green chilies, cilantro, mint, remaining spices, and 1 beaten egg. Mix until smooth and moldable. If the mixture feels dry and can take another beaten egg, add it gradually, making sure it is still firm but moist, similar to paratha dough. Tip: Use lemon juice, only if the mixture is dry enough; too much moisture can affect consistency. Alternatively, the combination of onions, chilies, and herbs can be used as a stuffing (see Shikampuri variation in notes).

Shape the Kebabs: Divide the mixture into 20 to 25 portions (about 3 tablespoons each). Roll each portion into a ball, then flatten into a 2 ½-inch diameter patty. Repeat until all the mixture is used. Set aside.

Fry the Kebabs: Heat oil in a skillet over medium-high heat, about ¼-inch deep. Once the oil is shimmering, you can shallow fry the kebabs as they are, or dip them in roasted chickpea flour or egg wash. For the latter, spread the flour evenly on a small plate. Dip each kebab in the flour or in the egg wash, using a fork to lift and ensure it's coated evenly. Gently press the kebabs to help the flour set properly. Set the prepared kebabs aside. Tip: It’s best to slide the egg wash-dipped patties directly into the hot oil rather than letting them sit before frying.

Fry the Kebabs (Continued): To prevent overcrowding, fry 6 to 8 kebabs at a time. Lower the heat to medium and fry each side for [timer minutes=3]3 to 4 minutes[/timer] or until golden brown. Adjust cooking time as needed for dark golden brown kebabs. Using a slotted spoon, remove the cooked kebabs to a plate lined with paper towels. Tip: Add more oil as needed to maintain a sufficient depth for frying.

Air Frying Instructions: Shape the kebabs and chill them to firm up. Arrange them on a wire rack placed on a foil-lined baking sheet to catch drips (or in a basket). Brush with oil or spray generously. Air fry at 425°F (about 25 to 50 degrees higher for air fryers in larger ovens) for [timer minutes=8]8 to 10 minutes[/timer], flipping halfway through, until golden brown. 

Serve: Serve hot, garnished with cilantro, onion slices, and lemon wedges. Shami kebabs make great appetizers, side dishes, snacks, or can be used to make sandwiches.