Shami Kebab
Equipment
- Pan
- Blender
- Food processor
- Bowl
- Frying Pan
- Kadhai
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 1 kg Lamb finely minced (ground)
- 75 g Chana dal (1/3 cup), rinsed and drained
- 2 tablespoons Masoor dal rinsed and drained
- 3-4 Black Cardamom pods
- 5-6 Green Cardamom pods
- 4-6 Red chillies dried
- 6-8 Black Peppercorns
- 1 Cinnamon stick about 2.5cm / 1 inch long
- 4-5 Cloves
- 1 Ginger 2.5-cm / 1-inch piece fresh
- 1 Coriander (Cilantro) large sprig, chopped
- 1 1/2 tablespoons Green chilli chopped
- Vegetable oil for deep-frying
- Salt
- Mint Chutney or Raw Green Mango Chutney to serve
Instructions
- Place the meat, dals, cardamoms pods, red chillies, peppercorns, cinnamon stick, cloves, and ginger in a pan. Season with salt and then pour in 175ml / 6fl oz (3/4 cup) water and bring to a boil.
- Reduce the heat to medium and cook until the meat is completely dry about 45 minutes. Remove and allow to cool.
- Discard the whole spices and transfer the meat to a blender or food processor and process to make a fine paste. Transfer the paste to a bowl, add the chopped coriander and green chilli and mix well.
- Divide the mixture into 20 equal portions and roll into balls. With damp hands, flatten them into small patty-like shapes.
- Heat enough oil for deep-frying in a kadhai or deep pan to 180C / 350F, or until a cube of bread browns in 30 seconds.
- Working in batches, carefully lower the patties into the hot oil and deep-fry until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper (paper towels). Serve with chutney.
Video
Nutrition
Sodium: 676mgCalcium: 424mgVitamin C: 9mgVitamin A: 689IUSugar: 4gFiber: 35gPotassium: 2736mgCholesterol: 730mgCalories: 3253kcalSaturated Fat: 102gFat: 238gProtein: 187gCarbohydrates: 83gIron: 23mg
Tried this recipe?Let us know how it was!