Shami Kebab Beef Stovetop

Ingredients

• 4 green cardamom (remove husks)
• 2 black cardamom (remove husks)
• 6 cloves
• 1 cinnamon stick (3-inch)
• 1 teaspoon shahjeera (black caraway seeds)
• 1 teaspoon black peppercorns
• ⅛ teaspoon grated nutmeg (optional)
• 2 lbs boneless lean beef (cut into 1-inch pieces, trim excess fat)
• 1 ¼ cups chana dal (250 grams, soaked in water for 30 minutes)
• 2 medium onions (quartered, about 2 cups / 300 g)
• 1 teaspoon red chili powder (Kashmiri chili powder is milder)
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 1 ½ tablespoons ginger paste
• 1 ½ tablespoons garlic paste
• 2 to 2 ½ teaspoons kosher salt (use less for table salt)
• 3 to 4 cups water (adjust to avoid excess, 1 cup for Instant Pot/pressure cooker)
• 2 tablespoons dried coconut flakes (or desiccated coconut, ground into a fine powder)
• 2 to 3 teaspoons lemon juice (optional)
• 1 small red onion (or 2 shallots, very finely chopped, optional)
• 2 green chilies (finely chopped, deseed to reduce heat)
• ¼ cup chopped cilantro
• 2 tablespoons chopped mint (or 1 tablespoon dried mint)
• 2 to 3 large eggs (beaten, 1 to 2 for mixture, the rest for dipping)
• ½ cup roasted chickpea flour (or breadcrumbs, optional)
• ½ cup avocado oil (some will be leftover after frying)
• Cilantro
• Onion slices
• Lemon wedges

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