Beef Shami Kabab Recipe (Instant Pot)

Ingredients

• 1 1/2 tsp black peppercorns
• 1 1/2 tsp coriander seeds
• 1 1/2 tsp cumin seeds
• 1 black cardamom
• 6 cloves
• 1 inch cinnamon stick
• 2 green cardamom
• 1 bay leaf
• 1 kg boneless beef chunks (stew cut)
• 2 tbsp ginger garlic paste (see notes)
• 250 grams chana dal (soaked overnight or at least 4-6 hours.)
• 1 small red onion (roughly chopped)
• 2 tsp chilli flakes (see notes)
• 1/4 tsp turmeric powder (optional)
• 3/4 cup water
• salt to taste
• 1 tbsp garam masala (see notes)
• 2 tsp chilli flakes
• 1/2 cup Fresh coriander leaves
• 1/2 cup fresh mint leaves
• 8 to 10 green chillies
• 1 small red onion (optional)
• cooking oil
• 1 egg (optional)

Instructions

1. 1

   --- Prepare the spice bundle ---

2. 2

   make bundle: Prepare the spice bundle with the whole spices in a piece of clean kitchen muslin cloth.

3. 3

   --- Pressure cook ---

4. 4

   saute: Turn on Sauté mode on your Instant Pot. When it displays HOT, add the beef along with the chopped ginger and garlic or paste and saute until the beef is no longer pink. Cancel Sauté.

5. 5

   add ingredients: Add the soaked and drained chana dal, roughly chopped onion, dried red chillies, turmeric powder and salt. Don’t forget to drop in the prepared spice bundle.

6. 6

   pressure cook: Add a little water to barely cover the surface. Stir everything and cover the Instant Pot. Make sure the valve is turned outwards. Set the Pressure Cooker timer for 30 minutes on High Pressure. And wait for the Natural pressure release – knob goes down.

7. 7

   --- Chop Herbs ---

8. 8

   chop: Meanwhile, use a mini chopper to process the fresh coriander leaves, mint leaves, green chillies and onion. You can just use knife to chop them finely.

9. 9

   --- Mash and chill ---

10. 10

    open instant pot: When the Instant pot pressure valve goes down (natural release) move the vent towards you to release any left pressure and then open the lid.

11. 11

    boil off: Remove the spice bundle. If you find excess liquid, switch on saute mode and boil off until almost dry.

12. 12

    mash: Using a potato masher, mash the mixture. You may also do this in a chopper but do not process too fine.

13. 13

    add final ingredients: Add the garam masala along with the finely chopped greens. Mix everything thoroughly and do a taste test. Add more salt and spices if needed.

14. 14

    Chill: Refrigerate the mixture for 30 minutes to an hour. Chilling helps in shaping.

15. 15

    --- Shape and freeze ---

16. 16

    shape: Line your work area with a bowl of water, the chilled kebab dough, and a tray lined with parchment paper or a plastic bag. Dip your hands in the water to prevent sticking. Scoop out a heaped tablespoon of the dough and gently shape it into a round patty, about ¼ inch thick. Place it on the lined tray and keep going until all the dough is shaped.

17. 17

    freeze: Place the tray in the freezer and let it freeze completely and then transfer the patties to a ziplock bag and use as you need. If you want to fry it immediately, let it freeze just for 15 to 20 minutes.

18. 18

    --- Pan fry ---

19. 19

    heat pan: Heat 1 tbsp of cooking oil in a frying pan on low to medium flame. I have fried this batch both with and without dipping in egg, and it is hard to say which is better. So, try it yourself and decide which way you want to go.

20. 20

    Pan fry: Place a few chilled or frozen shami kababs in the hot pan, spacing them out so there’s enough room to flip them neatly without breaking. Fry in batches, if needed. You don't need to thaw frozen shami.

21. 21

    Serve: Flip the kababs gently using an offset spatula (or a slotted turner or fish spatula) and cook until both sides are golden—about 2 to 3 minutes per side. Transfer them onto kitchen paper to drain any excess oil. Serve hot with lime wedges, sliced onions, or green chutney.