Egg Shami Kabab

1. 1
   prep · ~60 min

   Soak the chana dal.

   Wash the chana dal thoroughly and soak in enough water for 1 hour. Drain and set aside.

2. 2
   pressure cook · ~25 min

   Pressure cook the meat and dal.

   1.Add cubed mutton, soaked chana dal, chopped ginger, garlic cloves, slit green chilies, green cardamom pods, cinnamon stick, black peppercorns, cloves, turmeric powder, and salt to the pressure cooker.

   2.Pour in 3 cups of water and stir once.

   3.Close the lid and pressure cook on medium heat for 5 whistles.

   4.Let the pressure release naturally before opening the lid.

   TIPEnsure the dal and meat are fully tender. If any water remains, dry-cook on high heat for 2-3 minutes until completely dry.
3. 3
   mix · ~5 min

   Grind the kebab mixture.

   Once the cooked mixture cools completely, discard the whole spices (cardamom pods, cinnamon stick, cloves, peppercorns). Transfer everything else to a food processor. Add red chili powder and garam masala. Pulse to a smooth, thick paste without adding any water.

   TIPThe mixture must be completely dry before grinding, or the kebabs will break while frying.
4. 4
   prep · ~5 min

   Prepare the egg stuffing.

   1.Grate the hard-boiled eggs into a bowl.

   2.Add chopped onion, chopped green chilies, chopped coriander leaves, mint leaves, lemon juice, and a pinch of salt.

   3.Mix gently until everything combines into a crumbly filling.

   TIPDon't over-mix or mash the eggs; keep the texture slightly chunky.
5. 5
   mix · ~2 min

   Bind the kebab dough.

   Transfer the ground meat mixture to a large mixing bowl. Add the beaten egg yolk and mix thoroughly for 2 minutes until the mixture becomes smooth, cohesive, and slightly sticky.

   TIPIf the mixture feels too soft to shape, refrigerate for 15-20 minutes.
6. 6
   assemble · ~10 min

   Shape the stuffed kebabs.

   1.Divide the meat mixture into 8 equal portions.

   2.Grease your palms with a few drops of oil.

   3.Flatten one portion on your palm into a disc about 3 inches wide.

   4.Place a spoonful of egg stuffing in the center.

   5.Carefully bring the edges together and seal, shaping into a smooth round patty.

   6.Repeat with remaining mixture and stuffing.

   TIPKeep your palms lightly oiled to prevent sticking and achieve smooth, crack-free kebabs.
7. 7
   fry · ~16 min

   Shallow fry the kebabs.

   1.Heat 2 tablespoons oil in a non-stick frying pan over medium heat.

   2.Place 4 kebabs in the pan, leaving space between them.

   3.Fry for 3-4 minutes until the underside turns deep golden and crisp.

   4.Flip gently with a spatula and fry the other side for another 3-4 minutes.

   5.Add the remaining 2 tablespoons oil and repeat with the remaining 4 kebabs.

   TIPKeep the heat at medium. High heat browns the outside before the inside warms through.
8. 8
   serve

   Serve hot with mint chutney and sliced onions.

   Drain the fried kebabs on paper towels for 30 seconds to remove any excess oil. Arrange on a serving platter with fresh mint chutney, lemon wedges, and onion rings alongside.

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