Shami kebabs to freeze for busy weeks

Shami kebabs are the best kind of cooking ahead: they freeze well and fry from frozen in five minutes.

The texture comes from cooking beef and chana daal together until there is no water left, then grinding them while warm. If the mixture is wet, the kebabs will break in the pan.

Dry mixture, strong kebab

Shape, freeze on a tray, then move them to a bag. Fry straight from the freezer, dipped in a little beaten egg.

Recipe card

Print recipe

Serves

30 kebabs

Prep

20 min

Cook

60 min

Ingredients

• 500 g boneless beef
• 1/2 cup chana daal, soaked
• 1 onion, ginger, garlic
• Whole spices: cumin, peppercorns, cloves, red chillies
• Salt
• Mint, coriander, green chilli
• Eggs for frying

Method

1. Cook beef, daal, onion and spices with water until fully dry.
2. Grind while warm with herbs.
3. Shape into flat rounds and freeze on a tray.
4. Dip in beaten egg and shallow fry until browned.

Sample article on a made-up website. The writer, details and story are for demonstration only.