Shammi kabab is made from grounded beef or mutton. The word "shammi" comes from the Hindi term "sham", meaning evening, and this kabab originally was considered a quick evening snack. Nowadays, it is considered a royal dish that is served with paratha, pulao or biryani.
1 teaspoon of garam masala powder (that has toasted 3-4 cinnamon, 5-6 cardamoms, 3-4 cloves, 1/4 of nutmeg and 2 mace threads and a few mustard seeds)
1-2 teaspoons of soy sauce
salt as needed ( soy sauce is salty, so be careful when adding salt)
2 teaspoons of dry milk powder
1 tablespoon of flour
1-2 cups of biscuit crumbs ( or 7-8 toast biscuits grinded into crumbs)
Pinch of kali jeera (black cumin)
Boil the minced beef in water until the meet boils. Set aside to cool.
Boil the dal. Strain out excess water. Grind to make a paste.
Heat a frying pan with 2 tablespoons of soybean oil. Fry the onion slices until they turn crispy and golden brown ( known as peyaj beresta). Set aside.
Strain the water from the beef. Mix the meat with the dal.
In a mortar pestle, slightly smack the green chilies.
Mix the minced meat-dal, ginger and garlic pastes, green chilies, coriander leaves, red chili, coriander, black pepper and garam masala powders. Also mix in soy sauce and a bit of salt, according to taste.
Now crack the egg in a separate bowl. Beat well with dry milk powder, flour and a pinch of pepper.
Spread the biscuit crumbs on a tray. Mix with the oregano and kali jeera.
Make balls out the mixture.
Now make a small indent in each ball. Stuff the crispy brown fried onions in the indent and cover it with the meat to make the ball. Repeat for the rest of the balls.
Heat a frying pan with 2-3 tablespoons of oil.
Dip each ball in the egg mixture and roll on the biscuit crumbs.
Shallow fry a few kababs at a time until brown.
Grease the pan again with oil for another batch when frying more kababs.