Shami Kabab - شامی کباب

Ingredients

1. 3 tbsp. canola oil
2. 1 tsp. cumin seeds
3. 1 large red onion, 1⁄3 minced, 1⁄3 thinly sliced
4. 1⁄2 cup chana dal (yellow split peas), rinsed, soaked 30 minutes, and drained
5. 1⁄3 cup roughly chopped mint
6. 1⁄2 tsp. ground turmeric
7. 2 cloves garlic, mashed into a paste
8. 2 small green Thai chiles or 1 serrano, minced
9. 1 (2") piece ginger, peeled, 1⁄2 mashed into a paste, 1⁄2 minced
10. Kosher salt, to taste
11. 2 lb. ground beef
12. 1⁄2 cup minced cilantro
13. 1 tbsp. garam masala
14. 1 tsp. red chile powder, such as cayenne
15. 1⁄2 cup ghee
16. Lime wedges, for serving

Instructions

• 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 the mixture is slightly dry about 1 hour. Let cool and transfer to a food processor. Add beef, half the cilantro, the garam masala, chili powder, and salt; purée into a thick paste.
• Stir remaining minced onion and cilantro with minced ginger in a bowl. Using wet hands, divide the 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.