Shami Kebab — Pakistani Spiced Beef and Split Chickpea Patties

Drain the chana dal that has soaked overnight, discard the soaking water, and rinse well. Remove any broken or darkened grains; they break down too early and make the mixture sticky.

Put the meat, drained legumes, coarsely chopped onion, crushed garlic, sliced ginger, whole spices, salt, and water in a pot. Bring to a boil, then lower the heat and simmer for 60 minutes with the lid ajar. It is ready when the meat separates into strands under a fork and the chana dal mashes between your fingers without resistance.

Remove the lid, raise the heat, and cook for 10 minutes, stirring often, until no liquid remains at the bottom of the pot. No water should run to the side when you tilt the pot. This step determines whether the shami patties will hold together in the skillet.

Remove the cinnamon stick and cloves. Once the mixture has cooled until warm, pulse it briefly in a food processor or crush it in a mortar. Aim for a mixture that holds together like dough but still has some texture, not a smooth purée. Add the finely chopped fresh cilantro and chili, knead by hand, cover, and refrigerate.

Take tangerine-sized portions of the chilled mixture, roll them in your palms, and flatten them to 1 cm thick. Smooth over any cracks at the edges with your fingers; oil enters through cracks in the skillet and the patties can split open.

Beat the eggs in a shallow dish. Heat the oil in a wide skillet over medium heat. Dip the patties in the egg one at a time, let the excess drip off, and place them in the skillet. Fry each side for 3 minutes, until the egg coating forms a golden crust. Do not turn them too soon; the patties will stick before the crust sets.