Shami Kebab

Soft lamb and chana dal patties, gently spiced with mint and green chilli and shallow-fried.

TIME BREAKDOWN
Prep: 2h
Cook: 1h
Total: 3 hours
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 500g lamb mince
  • 100g chana dal, soaked in cold water for 1 hour and drained
  • 1 onion, roughly chopped
  • 4 cloves garlic
  • 2cm fresh root ginger, sliced
  • 4 dried red chillies
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 4 cloves
  • 4 green cardamom pods
  • 5cm cinnamon stick
  • 1 tsp black peppercorns
  • 1 tsp salt
  • 450ml water
  • 1 egg
  • 1 small red onion, very finely chopped
  • 2 green chillies, finely chopped
  • 3 tbsp chopped fresh mint
  • 3 tbsp chopped fresh coriander
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 4 tbsp vegetable oil, for shallow frying

Method

  1. Tie the cloves, cardamom pods, cinnamon and peppercorns in a small square of muslin. Put the lamb, soaked dal, chopped onion, garlic, ginger, dried chillies, cumin seeds, coriander seeds, salt, water and the spice bag into a heavy pan.

  2. Bring to the boil, cover and simmer for 40 minutes until the lamb and dal are very soft. Remove the lid and cook on a medium heat for 15 to 20 minutes, stirring often, until all the liquid has gone and the mixture is dry.

  3. Discard the spice bag and leave the mixture to cool for 20 minutes. Blend in a food processor to a smooth, thick paste.

  4. Add the egg, red onion, green chillies, mint, coriander, lemon juice and garam masala and mix well.

  5. Wet your hands and shape the mixture into 12 patties about 6cm wide. Chill for 30 minutes so they hold their shape.

  6. Heat the oil in a large non-stick frying pan over a medium heat. Fry the kebabs in batches for 3 minutes on each side until browned and crisp at the edges.

  7. Serve warm with mint chutney, sliced red onion and lemon wedges.