Shami Kebabs
These flavorful lamb kebabs are a delightful fusion of aromatic spices and tender meat, lovingly encased in a crispy golden-brown exterior. The savory filling of chana dal, fragrant herbs, and zesty lime complements the succulent lamb patty, creating a symphony of flavors with every bite. Serve these delectable kebabs with a sprinkle of salt and a squeeze of lime, alongside vibrant green chutney for a truly unforgettable dining experience.
— Constant Cookbook
Ingredients
- 90g/3¼oz chana dal (Bengal gram or split yellow peas), soaked in cold water for about an hour
- 2 medium onions
- 8 garlic
- 60g/2¼oz fresh root ginger
- 2 tbsp gheevegetable oil
- 500g/1lb 2oz lamb mince
- 1 tsp salt
- 3 fresh green chillies
- handful coriander
- 1 tsp garam masala
- ½ tsp Kashmiri chilli powder
- ½ tsp black cumincumin
- 1 lime
- 1 free-range egg
- about 2 tbsp plain flour
- , for shallow-frying vegetable oil
- 1 medium red onion
- 1 lime
- 1 fresh green chilli
- handful mint
- ¼ tsp sugar
- ¼ tsp salt
- lime wedges, red onion
Instructions
- Drain the split peas and put them aside.
- Put the onions, garlic, ginger and two tablespoons of water in a mini food processor and blend to a paste.
- Heat the ghee or oil in a heavy-based saucepan over a medium heat, add the onion paste and cook for about 10 minutes. Stir in the lamb mince and split peas, pour over enough water to just cover the meat (roughly 400ml/14fl oz), add half a teaspoon of salt, partially cover with a lid and bring to a simmer. Cook for 20 minutes then remove the lid and cook for a further 5â10 minutes, or until the meat is just starting to brown and catch on the bottom. Itâs important that any excess moisture has evaporated. Transfer to a plate and leave to cool for about 15 minutes.
- Tip the mixture into a food processor and blend into a smooth paste. Add the green chillies, coriander, garam masala, chilli powder, cumin, the remaining salt and the lime juice to the lamb mixture and blend again, then gradually add enough of the egg to bind the mixture without making it too wet. Transfer the mix into a bowl and stir in the flour.
- In a separate bowl, mix together all the filling ingredients and drain off any excess liquid.
- To shape the kebabs, wet your hands and divide the mixture into about 16â20 portions. (If the mixture a little too wet to shape into patties, then add another tablespoon of flour.) Shape one portion into a patty about 4cm/1½in in diameter and 5mm thick. Spoon three-quarters of a teaspoon of the filling in the middle of the patty, and draw the edges around and over it to encase the filling and form a rough ball. Then, carefully, flatten it into a 5mm-thick patty. Place on a tray and repeat with the remaining mixture. Refrigerate for an hour.
- Heat a few tablespoons of oil in a heavy-based frying pan over a medium heat. Fry the patties in batches for 2â3 minutes on each side, or until golden-brown and cooked through. Remove the patties from the pan and add the lime quarters for 1â2 minutes until warm.
- Sprinkle the kebabs with a little salt and serve with the lime wedges, red onion rings and green chutney on the side.
Cook Time
2H
Prep Time
PT1H
Yield
Serves 16-20
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