Indian cuisine · Meat & Kebab

Shami Kebab

Flat patties of ground lamb and chana dal, finely ground, dipped in egg and fried until golden brown.

Ingredients · for 4 servings

• 500 g ground lamb
• 200 g chana dal (split chickpeas)
• 1 tbsp ginger-garlic paste
• 4 dried chilies (mild, e.g. Kashmiri)
• 1 cinnamon stick and 4 cloves
• 1 tsp cumin seeds
• 2 eggs
• 1 onion
• 1/2 bunch fresh cilantro
• 1 tsp garam masala
• 4 tbsp oil
• Salt

Instructions

1. Soak the chana dal in warm water for 1 hr. and drain, finely dice the onion and chop the cilantro.
2. Bring the dal, ground lamb, ginger-garlic paste, chilies, cinnamon stick, cloves, cumin and 1 tsp salt to a boil with 300 ml water and cook uncovered for 30–35 min. until the dal is soft and the liquid has fully evaporated.
3. Let the mixture cool completely, remove the cinnamon stick and cloves, then grind everything in a food processor to a smooth, firm paste with no added water at all.
4. Knead in the onion, cilantro and garam masala and shape the mixture into twelve flat patties about 7 cm across; chill for 20 min.
5. Whisk the eggs, dip each patty through and fry in hot oil for 3–4 min. per side until a firm golden-brown crust forms.
6. Drain briefly on paper towels and serve hot with onion rings, mint chutney and lemon.