Lamb Shami Kebab
Spiced ground lamb patties bound with lentils and potatoes, pan-fried until golden and crispy. A beloved Indian appetizer with aromatic spices and a tender, flavorful interior.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 500 g ground lamb
- ½ cup yellow lentils (moong dal)
- 1 whole medium potato
- 1 whole medium onion
- 2 whole green chilies
- 1 tbsp fresh ginger
- 4 whole garlic cloves
- ¼ cup fresh cilantro
- 3 tbsp fresh mint leaves
- ½ tsp cumin seeds
- ½ tsp coriander powder
- ½ tsp garam masala
- ¼ tsp red chili powder
- 1 tsp salt
- ¼ tsp black pepper
- 1 whole egg
- 3 tbsp vegetable oil
Instructions
- 1
Rinse lentils and boil with 1 cup water until completely soft, about 20 minutes. Drain well and set aside.
- 2
Boil potato until tender, cool, and grate finely.
- 3
Mince onion, green chilies, ginger, and garlic together into a fine paste.
- 4
Chop cilantro and mint leaves finely.
- 5
In a bowl, combine ground lamb, cooked lentils, grated potato, onion-ginger-garlic paste, cumin seeds, coriander powder, garam masala, red chili powder, salt, and black pepper.
- 6
Add cilantro, mint, and beaten egg to the mixture.
- 7
Mix gently but thoroughly until everything is well incorporated and the mixture holds together.
- 8
Divide into 8 equal portions and shape into elongated patties or oval kebabs, about 3 inches long.
- 9
Heat vegetable oil in a 12-inch skillet over medium-high heat.
- 10
Working in batches, pan-fry kebabs for 3-4 minutes per side until golden brown and cooked through.
- 11
Transfer cooked kebabs to a paper towel-lined plate to drain excess oil.
- 12
Serve hot with mint chutney, lemon wedges, and sliced onions.
Tools you’ll need
- medium saucepan
- 12-inch skillet
- grater
- mixing bowl
- knife
- cutting board
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