Shami Kebab (Crispy Beef and Chickpea Patties)

Preparation

1. Step 1

   To a medium heavy-bottomed pot, add the beef and half the onion, and stir in the drained chana dal, the ginger paste, garlic paste, peppercorns, garam masala, ground cumin, chile powder, cardamom (if using), turmeric, salt and 4½ cups water. Bring to a boil over high heat and cook with the lid slightly ajar, stirring occasionally, until the meat and dal are tender, about 1½ hours. (Make sure the ingredients aren’t sticking to the bottom of the pot.) Continue cooking uncovered for 30 minutes more, until the meat is tender, all the liquid has evaporated and the mixture has melded together.

2. Step 2

   Transfer to a food processor and pulse until the mixture resembles a thick, chunky paste. In a large bowl, combine this mixture with the green chiles, cilantro, cumin seeds and the remaining onion. In a small bowl, beat one egg and slowly add a bit of it to the mixture, enough so that the mixture is sticky but not wet (see Tip). Discard the unused beaten egg.

3. Step 3

   Form the kebabs with oiled palms, shaping into 18 to 20 pucks about 2¾-inches wide and ½-inch thick (about 2½ tablespoons each). Place them on a sheet pan in a single layer. (If desired, freeze the kebabs on the sheet pan until firm; transfer to a resealable bag and freeze for up to 3 months.)

4. Step 4

   Beat the remaining egg in the same bowl as the first egg.

5. Step 5

   In a large frying pan, heat oil on high for about 45 seconds. Working in batches to not overcrowd the pan, dip each kebab in egg before placing in the pan; fry about 2 minutes per side, until the outside of the kebab is golden brown and crispy. (If frying from frozen, skip the egg dipping and fry for about 5 minutes per side.) Serve with mint chutney and naan (if using).