Shami Kebab
Shami kebab is a popular local variety of kebab from the Indian subcontinent. It is part of the Pakistani, Punjabi, Indian, and Bangladeshi cuisines. Serve with sweet chile sauce or plum chutney.
Ingredients
Directions
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Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
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Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
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Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
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Shape mixture into patties and dip into beaten eggs.
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Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.
Cook's Notes:
To make patties softer, add 1 or 2 eggs to the mixture before shaping.
You can freeze the patties for almost a month after shaping them.
