Back to 20 servings For cooking 1.5 lb boneless beef, cubed; a little fat keeps it juicy 0.75 cup chana dal (split chickpeas), soaked at least 2 hours, drained 1 medium yellow onion, roughly chopped 6 cloves garlic, crushed or chopped 1 inch fresh ginger, crushed or chopped 6 dried red chilies, or 1 tsp red chili flakes 1 tsp cumin seeds 1 tsp garam masala 0.5 tsp turmeric 2 tsp salt, adjust to taste 2 cups water Whole spices 1 tsp whole black peppercorns, tied in a muslin potli with the cloves, cardamom and cinnamon 4 green cardamom pods 4 whole cloves 1 inch cinnamon stick 2 bay leaves Binding and finishing 0.25 cup fresh coriander, finely chopped 2 green chilies, finely chopped, optional 1 large egg, beaten 0.25 cup neutral oil, for shallow frying, about 3-4 tablespoons per batch
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1 Step 1: Drain the soaked chana dal. Tie the whole spices (peppercorns, cardamom, cloves, cinnamon, bay leaves) in a small muslin cloth to make a potli.2 Step 2: Combine the beef, drained dal, onion, garlic, ginger, dried red chilies, cumin seeds, garam masala, turmeric, salt, the spice potli and 2 cups of water in a heavy-bottomed pot. Bring everything to a boil, then lower the heat to medium-low, cover, and let it simmer for 1 hour 45 minutes to 2 hours. Give it a stir every 20 to 25 minutes. It is ready when the beef and dal both fall apart easily and are very soft.3 Step 3: Uncover, discard the potli and turn the heat to high. Cook, stirring constantly, until every bit of liquid has evaporated and the mixture is dry and clumped.4 Step 4: Let the mixture cool for 15 to 20 minutes off the heat.5 Step 5: Blend the cooled mixture in short pulses to a coarse, thick paste. Add no more than 1 to 2 teaspoons of water if it will not come together. A potato masher or pestle and mortar also works.6 Step 6: Mix in the coriander, green chilies, beaten egg and salt to taste.7 Step 7: With oiled hands, shape the mixture into round patties about 3 inches across and 1/2 inch thick. Place them on a lined tray and freeze for 15 to 20 minutes, until firm enough to hold their shape. Chilling also helps them crisp.8 Step 8: Heat the oil in a wide skillet over medium heat. Fry the patties in a single layer, without crowding or pressing, for 3 to 4 minutes per side until deep golden brown and crisp. Work in batches.9 Step 9: Drain the kebabs on paper towels and serve hot with onion rings, coriander, mint or tamarind chutney, or tucked into a warm paratha with onions and chutney.getsaucepan.com/r/4198354c-034d-5b14-86a8-14b95be5d2ec
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