Shami Kebabs (Spiced Ground Beef Patties)

EnlargeCredit: Ingalls Photography MAKES 28 PATTIES
 

Ingredients

3 tbsp. canola oil
1 tsp. cumin seeds
1 large red onion, ⅓ minced, ⅓ thinly sliced
½ cup chana dal (yellow split peas), rinsed, soaked 30 minutes, and drained
⅓ cup roughly chopped mint
½ tsp. ground turmeric
2 cloves garlic, mashed into a paste
2 small green Thai chiles or 1 serrano, minced
1 (2") piece ginger, peeled, ½ mashed into a paste, ½ minced
Kosher salt, to taste
2 lb. ground beef
½ cup minced cilantro
1 tbsp. garam masala
1 tsp. red chile powder, such as cayenne
½ cup ghee
Lime wedges, for serving

Instructions

1. Heat oil in a 6-qt. saucepan over medium-high. Cook cumin seeds and half the minced onion until golden, 6–8 minutes. Add dal, mint, turmeric, garlic, chiles, ginger paste, salt, and 1½ cups water; boil. Reduce heat to medium-low; cook until dal is mushy and mixture is slightly dry, about 1 hour. Let cool and transfer to a food processor. Add beef, half the cilantro, the garam masala, chile powder, and salt; purée into a thick paste.

2. Stir remaining minced onion and cilantro with minced ginger in a bowl. Using wet hands, divide beef mixture into twenty-eight 1½ oz. balls. Working with 1 ball at a time, press index finger into center to create a pocket. Place ½ tsp. onion mixture inside; pinch edges to seal. Roll into a ball; flatten into a patty. Melt ⅓ cup ghee in a 12″ skillet over medium-high. Working in batches and adding more ghee as needed, cook patties, flipping once, until cooked through and crisp, 4–6 minutes; serve with sliced onion and lime wedges.