Indian Street Food Shami Kabob

Step 1: Toast Spices

Add cinnamon sticks, whole cloves, black peppercorns, red chili flakes, ground cumin, ground coriander, garam masala, and cardamom pods to a dry pan. Toast over medium heat for 1-2 minutes until fragrant, shaking the pan occasionally to prevent burning. Transfer the toasted spices to a cheesecloth.

Step 2: Prepare Spice Sachet

Gather the edges of the cheesecloth around the toasted spices and tie it securely with butcher's twine to form a sachet. This will allow the flavors to infuse while cooking and make it easy to remove the whole spices later.

Step 3: Prepare Aromatics

Peel the fresh ginger using a spoon and microplane it to yield 1 tablespoon of minced ginger. Smash the garlic cloves and microplane them to yield 2 tablespoons of minced garlic. Dice one onion.

Step 4: Prepare Lentils

Rinse 1 cup of dry split green lentils under cold water using a fine-mesh strainer. The lentils should have been pre-soaked for about 1.5 hours to help reduce cooking time.

Step 5: Cook Ground Beef and Aromatics

Heat a heavy-bottom pan with a little oil over medium-high heat. Add 1 lb. Certified Angus Beef 80/20 ground beef to the pan and break it apart with a spatula. Season with 1 tablespoon of kosher or sea salt. Add the diced onion, soaked and rinsed split green lentils, minced fresh ginger, and minced fresh garlic to the pan. Stir everything together until nicely combined.

Step 6: Simmer the Mixture

Pour 4 cups of beef stock into the pan with the beef and lentil mixture. Add the spice sachet to the liquid. Cover the pan with a lid and let it simmer for 30-40 minutes, or until most of the liquid has been absorbed and the lentils are tender.

Step 7: Cool and Process Mixture

Remove the pan from the heat and let the beef and lentil mixture cool down naturally, allowing any remaining liquid to absorb. Once cooled, remove the spice sachet. Add 1/2 cup of chopped fresh cilantro and 1/2 cup of chickpea flour to a food processor. Transfer the beef and lentil mixture into the food processor. Blend until a thick, dough-like consistency is achieved.

Step 8: Form and Fry Patties

Transfer the blended mixture to a bowl and mix well. Dust your hands with chickpea flour to prevent sticking. Using a 1/4 cup measuring cup, portion out the mixture and form it into 12 individual patties. Heat oil in a heavy-bottom pan for shallow frying. Place the patties in the hot oil and fry for 2-3 minutes per side, or until a beautiful golden-brown crust develops and they are warmed through. Once fried, transfer the patties to a tray lined with paper towels to absorb excess oil.

Step 9: Plate and Serve

Arrange the Shami Kabobs on a serving board, garnished with fresh cilantro. Drizzle with mint yogurt dipping sauce and squeeze fresh lemon juice over the patties just before serving.

• Toasting spices in a dry pan brings out their full flavor.

• Use a spoon to easily peel fresh ginger.

• Soaking dry split lentils helps to reduce their cooking time.

• Yellow split lentils are traditional for Shami Kabobs, but green split lentils can be used if yellow are unavailable.

• Shallow frying creates a crispy exterior without deep frying.

• Allow fried patties to rest on paper towels to absorb excess oil before serving.

• Serve Shami Kabobs with various condiments like raw onion, fresh lemon juice, yogurt sauce, or chutney to enhance the flavor.

• Substitute whole cardamom pods with ground cardamom if whole pods are not accessible.

• Experiment with different types of yogurt sauces or chutneys for varied flavor profiles.