Sindhi Shami Kebab — with Potato

Ingredients

• 400 g qeema (beef or mutton mince) (Medium fat — not too lean)
• 1/3 cup chana dal (split chickpeas) (Soaked for 30 minutes)
• 2 medium aloo (potatoes) (Boiled until completely soft, peeled — the Sindhi addition that sets this apart)
• 1 large pyaz (onion) (Half cooked with meat, half caramelised and added to the mixture)
• 1.5 tbsp adrak lehsan paste (ginger-garlic paste) (Fresh paste)
• 1 tsp zeera (cumin seeds) (Toasted and ground — more cumin than in Punjabi versions)
• 1 tsp sabut dhania (coriander seeds) (Toasted and ground)
• 1 tsp lal mirch (red chilli) (Adjust to taste)
• 4 tbsp hara dhania (fresh coriander) (Generously added to ground mixture — Sindhi cooks use a lot)
• 3 pieces hari mirch (green chilli) (Finely chopped and folded in)
• 1.5 tsp namak (salt) (To taste)
• 1 egg anda (egg) (Beaten, for dipping and binding)
• for frying tel (oil) (Shallow frying in a flat pan)

Instructions

1. COOK MEAT AND DAL: In a pressure cooker or heavy pot, combine mince, soaked dal, half the onion (quartered), ginger-garlic paste, toasted cumin and coriander powder, red chilli and salt. Add 3/4 cup water. Pressure cook for 20 minutes or simmer in a regular pot for 40 minutes until completely dry.
2. CARAMELISE THE REMAINING ONION: While the meat cooks, finely slice the remaining half onion. Fry in 1 tbsp oil over medium heat until deep golden-brown. Set aside.
3. MASH THE POTATO: In a bowl, mash the boiled potatoes until completely smooth with no lumps. Set aside.
4. GRIND THE MEAT MIXTURE: Cool the cooked meat mixture slightly. Grind in a food processor until smooth. Combine with mashed potato and caramelised onion. Mix together thoroughly.
5. ADD FRESH HERBS AND SHAPE: Mix in fresh coriander and chopped green chilli. Taste for salt. Shape into round patties with lightly oiled hands. Dip each in beaten egg. HINT: The potato makes this mixture softer than pure meat — refrigerating for 20 minutes before frying significantly improves holding.
6. SHALLOW FRY: Heat oil in a tawa or karahi over medium heat. Fry kebabs for 2-3 minutes per side until crispy and golden. Drain on paper towels. Serve hot.