Bavette Shami Kebabs with black cardamom, black cumin and cinnamon


First published in 2015
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Shami kebabs are usually melt in the mouth puréed spiced meat and channa daal based kebabs found in nearly all homes in Pakistan, with a history as far back as the Mughal Empire. Often a laborious task, I have adapted a traditional recipe and used bavette steak which is cheap and just beautiful, and instead of puréed minced beef, as is traditional, I have left the meat to cook slowly until it pulls apart, together with spices and channa daal. When bone-dry and cool, add fresh herbs and ginger and mould together into burger patty shapes, dip lightly in egg and shallow fry. Perfect Eid guest treats with some spiced tamarind chutney.




To begin, add the first 10 ingredients to a heavy-based saucepan and add 1 pint of water. Bring to a boil then return to a simmer, cover with a lid and leave to cook for about 3 hours on a low heat. Keep checking to make sure the meat doesn’t stick at the bottom and ensure that you stir it occasionally. Do not add any more water
After about 2 hours or so, check to see that all of the moisture has gone, the meat is tender and falling apart and the lentils are mushy
Break and pull apart the meat and add the finely chopped ginger, chopped mint, coriander and green chillies. Mix until combined with the meat
Measure out approximately 2 tbsp of the meat mixture and using your hands, form flat burger patty shapes to make the shami kebabs. Repeat until all of the mix has been used, then dip each kebab into the egg and set aside on a plate
Heat some vegetable oil in a shallow frying pan and once hot, add 3-4 shami kebabs into the pan. Fry for approximately 1 minute on each side, until medium brown all over. Serve hot with any a hot sauce or ketchup
Bavette Shami Kebabs with black cardamom, black cumin and cinnamon
First published in 2015
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