Shami kebabs
From: Good Food Live
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Shami kebabs
- Prep time:
- Cook time:
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Spiced tender lamb patties make a delicious Indian starter in Reshma Martin's simple and appetising recipe
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Ingredients
- 750g finely minced lamb
- 1 Onion, finely chopped
- 3 tbsp yellow split peas, (mattar dhal) or red lentils (masoor dhal)soaked
- 1 tsp finely grated Ginger
- 1/2 tsp finely chopped Garlic
- 1 tsp Salt
- 500 ml water
- 1 tsp Garam masala
- 1 tbsp Yogurt
- 1 small Egg, beaten
- oil, for shallow frying
For the filling:
- 1 green chilli, seeded and finely chopped
- 1 tbsp finely chopped Coriander
- 2 Spring onions, white and green parts finely chopped
- 1/2 tsp finely grated Ginger
To serve (optional):
- spicy mint chutney
- freshly-baked naan breads
Method
1. Place the minced lamb, onion, split peas or lentils, ginger, garlic, salt and water into a heavy saucepan and bring to the boil.2. Cover and cook over a low heat until the meat, lentils and onions are soft. This should take about 45 minutes.
3. Remove the lid and cook, stirring now and then, until all the liquid has been absorbed. Leave to cool.
4. Place the cooled lamb mixture in a food processor with the garam masala, yogurt and egg. Process until well-mixed.
5. Meanwhile mix the green chilli, coriander, spring onion and ginger in a bowl.
6. Divide the lamb mixture into 8 portions and form each into a flat circle. Put a teaspoonful of filling in the middle. Close the meat mixture around it, pinching edges together. Flatten gently to form a small round patty.
7. Lightly grease a heavy griddle or frying pan with oil and heat through. Add the lamb patties and fry until browned on both sides and cooked through. Serve at once, ideally with spicy mint chutney and freshly baked naan bread.
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Latest Comment
Two most important ingredients of shami Kabab are minced beef/lamb and Channa dal.the channa dal and meat mixture along with other spices and ingredient give it a unique texture which you can not get with any other lentils. I will also suggest not to use water as the onions and minced will release enough water to cook the meat and dal. Too much water will overcook the mixture and will take a long time, by this it will start catching at the bittom. Whole red chillies are also missing from the ingredients.