Monday, June 4, 2012
Indo-Malaysian Shami Kebabs...
Just incase you thought I was finished experimenting with Malaysian cooking, this post it to assure you that I’m not. I’ve just been very busy lately preparing for vacation, so I haven’t been cooking quite as much as usual, and much of the cooking I have been doing has been for the express purpose of cleaning out my fridge before I take off. Before I do however, this dish really needs to be shared!
Even though a Shami Kebab isn’t exactly the sort of kebab we here in the west are used to, they are delicious. Originally of Indian Origin these kebabs are traditionally made from a mix of lentils and ground lamb. They are a popular item at the Malay and Muslim Hawker stalls and are often served alongside a dish or rice, and a sambal, however they are also sometimes eaten as a burger which is sort of how I chose to enjoy mine.
Of course my Shami Kebabs were not made with ground lamb, (Ew!) Instead to get that kind of texture and ‘sticking together’ effect I decided to use two different kinds of lentils, as well as cashews and mushrooms. The end result was so fantastic and delicious that both my husband and I failed to see how the dish could have in any way been improved by the addition of lamb. These kebabs, or patties as they should more accurately be called - are hearty, flavorful, and down right scrumptious. I dare you to eat just one.
Also instead of eating these kebabs with a heavy side or rice, or on a burger bun I decided to slayer them onto a sliced French Baguette, piled with lettuce, tomato, cilantro, mango chutney, and a drizzle of tamarind sauce, and mint yogurt. Now that I think of it a few sliced onions would have gone perfectly on there as well. Next time!
1/3 C Red Lentils
1/3 C Green Lentils
2 Onions finely diced
10 Garlic Cloves minced
1 Thumb Size Piece Ginger grated
1 Small Green Chili minced (Optional)
6oz Baby Bella Mushrooms finely diced
½ C Cashews Ground into a meal
1/4-1/3 C Chickpea Flour (depending on how wet your mixture is)
2 tsp Curry Powder
1 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Gram Masala
½ tsp Ground Turmeric
Sea Salt to taste
2-3 Tbsp Earth Balance
½ Bunch Cilantro minced
Thin Sliced Red or Yellow Onion
French Baguette or Italian Loaf
Quick Tamarind Sauce
2 tbsp tamarind paste
2 packets stevia or to taste
water to thin
Quick Mint Yogurt
1/4 C Sour Cream
1 Tbsp Lemon Juice
1 Tbsp White Miso
2 Tbsp Water
Minced Fresh Mint to taste
Salt and Pepper to taste
- Rinse Lentils then place them in a medium sized pot and add enough water to cover. Bring to a boil then reduce heat to simmer and cook lentils until the water has absorbed and the lentils are tender. Roughly 20-40 minutes. If your water absorbs before your lentils are tender add more water.
- When lentils have finished cooking drain and set aside.
- Meanwhile melt the Earth Balance in a large pan. Stir in the diced onions, garlic, ginger, and green chili. Saute over medium-high heat for 5-10 minutes until mixture is fragrant and onions are translucent.
- Add in the diced mushrooms, the curry powder, coriander, cumin, gram masala, and turmeric. Saute for 3-4 minutes then add the lentils. Saute another 5-10 minutes until mushrooms are soft and moisture has evaporated. Transfer the mixture to a large mixing bowl and set aside to cool.
- Once mixture is cool enough to handle season with sea salt and pepper and add in the ground cashews, the minced cilantro and the chickpea flour. Thoroughly combine until the mixture becomes cohesive enough to form patties.
- Form the mixture into 10-12 palm sized patties. Place on a lightly greased baking sheet and bake at 400'F for 10-15 minutes. Remove the baking sheet, gently flip the patties over and bake for another 10-15 minutes until the patties are browned and have firmed up. Let cool for 5-10 minutes before serving if serving as a sandwich. It serving with rice serve immediately.
- To assemble your Shami Kebab sandwich. Slice a French Baguette in half crosswise then slice each half lengthwise down the middle so you have two roughly 6inch sandwiches. Slice three patties in half then layer three halves on each baguette. Top with mint yogurt, mango chutney, tamarind sauce, lettuce, tomato and cilantro and serve!
- To make Tamarind Sauce and Mint Yogurt simply whisk the ingredients for the Tamarind sauce in a bowl. Taste, adjust for seasoning and thickness and serve. For Mint Yogurt whisk all ingredients together in a bowl taste for seasoning and thickness and serve.