(Ground Beef Patties)
My son Samir lovesshamikebabs withpooris(deep-fried wheat bread). They are also very tasty with basmati rice and raita (yogurt sauce).
Ingredients
Makes about 24 patties
Step 1
In large pot, combine ground beef, split peas, onions, garlic, ginger, black and green cardamom pods, cinnamon sticks, cloves, chiles, salt, and 1 cup water. Bring to boil, then lower heat to moderate and simmer, uncovered, until meat is brown and mixture is very dry, about 30 minutes. (Be sure that all water has evaporated.) Remove from heat and cool.
Step 2
When cool enough to handle, transfer mixture, including whole spices and chiles, to food processor. Grind until smooth and soft — texture should be finer than for hamburgers, but not so fine that it becomes extremely sticky. In large bowl, using hands, mix together ground meat, egg, and cilantro. Pressing firmly, form mixture into patties about 2 inches wide and 1/2 inch thick.
Step 3
In large, heavy skillet over moderate heat, heat oil until hot but not smoking. Working in batches of 4 to 6, fry patties until browned, about 2 to 3 minutes per side. Drain on paper towels and serve hot.
Black cardamom pods add a subtle, smoky flavor to this dish, but they can be hard to find. Siddiqui sells them on her web site atwww.whitejasmine.com.In a pinch, 2 additional green cardamom pods can be substituted.
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Reviews (8)
Back to TopThis tasted very good, but the patties did not hold together, even after chilling for a few hours. I'd suggest using at least 2 eggs and maybe 3 to bind everything together. I didn't attempt to grind the cinnamon in the food processor.
Anonymous
Austin, TX
7/24/2017
This recipe is a great base but I altered the method to get my results (which were fantastic): browned onion, beef, ginger and garlic in cast iron - put the all the whole spices in a spice grinder and then added to the meat, and simmered with a little chicken stock. Then I stirred in chickpea flour until the mixture was thick enough to patty, and then fried the patties in a small amount of oil. Omitted the egg and cilantro - Served on paratha with sprouts, tomato, cucumber and onion with a curry yogurt sauce. Defiantly will be making this again!
thelounge
Portland Me
6/7/2012
Ms. Siddiqui's recipes are mouthwatering, however her prelude about Ramadaan is a version of a well healed Pakistani. An average Pakistani does not have the kind of feast she refers to for Iftar. Also, the meaning of Ramadaan is to feel the pain of hunger and realize that many people in the world do not get One square meal a day much less three, also, the well healed are supposed to donate the food to the needy and share the bounty that God has bestowed them with.
Anonymous
Atlanta, GA
8/24/2011
I liked the recipe very much. I tend to use chick pea flour, instead of lentils, but purely becuase that's the way my mom made it. Except no one ever got the actual recipe from her head. Now I can experiment with this one as a base.
kavita79
Boston, AM
8/22/2011
I have to say this recipe really confuses me too. I can't help but think that there's something that the author left out or didn't describe accurately. I followed the recipe exactly, and I too ended up with a mixture that was too soft to form patties. I'm also stumped as to how you're supposed to thoroughly grind up a cinnamon stick, cardamom pods, cloves and dried (albeit somewhat softened) chiles without turning the mixture into a paste.
mlanglin
Belleville, MI
3/6/2011
another recipe that deserves a thumbs down or should i say forks down? the authentic way to make this kebab does not involve a million spices--- just ginger bayleaf and peppercorns.Also NEVER cilantro -- always fresh mint leaves and shallots both finely chopped are mixed with the ground meat
authenticook
belmont ma
8/19/2010
The flavor of this recipe is great, but the texture is a challenge. I could not get the mixture to dry out when simmering, so I drained it and put directly in the food processor. I'm guessing since it was still too hot it wouldn't stick together when I went to fry it. The texture was really terrible. I think chilling it next time before frying might work. Will definitely try again.
grayexpectations
alexandria, va
9/28/2009
A favourite of my family's. I make it with mutton instead of beef and serve it with lemon wedges. Very tasty!
Anonymous
Caribbean
10/16/2006
