Shami Kabab | Bangladeshi Style Beef & Lentil Kababs

Love the delicate beef and lentil flavor of these Shami Kababs!

A classic tea time snack back home, serve with some cha for the full effect.

Made with a mix of yellow split peas and beef chunks,

this kabab uses less meat than other kabab recipes and can therefore be a healthier alternative to regular beef keema kababs. You can also bake these kababs in the oven instead of frying, making them even healthier!

These kababs are also freezer friendly!

Just pop the raw kababs in the freezer and you’ll have an easy snack ready to be fried up at a moments notice.

It is important to dry out the meat/split pea mixture completely before processing in a food processor.

Once your beef and peas are fully cooked, keep stirring and reducing until all the water evaporates from the mixture. Excess liquid will make the kabab soggy and make it hard to form into kababs and may break apart when frying. You can also add some breadcrumbs if you’re having a hard time forming the kababs. The kababs should be firm enough to handle and not break apart easily. if it’s too dry and cracking at the edges, add some more egg to moisten it.

Watch the full process in the video below:

INGREDIENTS  

• 1.25-1.5 lb beef boneless cubes (depending on how beefy you want it)
• 1.5 cup yellow split peas (chana daal)
• 1 tbsp oil
• 1 tbsp ginger paste/mince
• 1 tbsp garlic paste/mince
• 1 large onion quartered
• 2 cinnamon sticks
• 2 bay leaves
• 4 cardamom pods
• 3 cloves
• 7 black pepper pods
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 1/2 salt or to taste
• 3 cups water for cooking
• 3-4 eggs for forming kababs

INSTRUCTIONS 

Cut your beef into small chunks and wash your daal until the water runs clear, then drain. (you can also soak for an hour first to cut down on cooking time.)

Add all your ingredients except eggs into a large pot. I put my whole spices in a mesh tea ball to make it easier to take out later, you can also use a cheesecloth.

Add water. Let everything come to a boil then turn it down to low.

Simmer for about 30-45 minutes until the lentils are completely soft and mushy.

Then, take out the whole spices, turn the heat up and reduce any liquid left over until the mixture is completely dry. It might start to brown on the bottom, don’t let it burn and turn the heat down towards the end.

Take it off the heat and let it cool. Once cool, throw it all into a food processor. Blend till your desired consistency. I like to blend it just till all my daal is blended. You can also blend it less if you want more beefy floss like texture in your kabab.

Add in 3 eggs, mash well. your mixture should be just moist enough so you can form the patties with barely any cracks on the edges.Add some breadcrumbs if its too wet and more egg if if it’s too dry and cracking.

Form your patties with a 1/4 cup scoop. Should make 16.

Heat your oil on medium-low and fry the patties till golden brown on both sides.