Lamb Shami Kebab
Spiced ground lamb mixed with lentils and herbs, formed into patties and pan-fried until golden. A classic Indian appetizer with tender, aromatic flavors and a crispy exterior.
- Total time
- 45 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- ½ cup Yellow split lentils (dal)
- ¾ lb Ground lamb
- 1 whole Medium onion
- 1 whole Green chili pepper
- ¼ cup Fresh mint leaves
- ¼ cup Fresh cilantro leaves
- 1 tablespoon Ginger, minced
- ½ teaspoon Ground cumin
- ¼ teaspoon Garam masala
- 1 whole Egg
Instructions
- 1
Rinse the split lentils in a fine-mesh strainer under cold water until the water runs clear, about 1 minute, to remove dust and debris.
- 2
Pour the rinsed lentils into a small pot with 1.5 cups of water and bring to a boil over high heat, watching for bubbles breaking the surface.
- 3
Reduce heat to medium-low and simmer the lentils, stirring once every 2 minutes, until they fall apart when pressed against the pot wall with a spoon, about 12 minutes total.
- 4
Drain the cooked lentils in the fine-mesh strainer, pressing gently with the back of a spoon to remove excess water; transfer to a bowl and let cool for 5 minutes.
- 5
Cut the onion in half lengthwise from root to tip, then place each half flat-side down and slice thinly crosswise into quarter-rings about 1/8-inch thick.
- 6
Mince the green chili pepper by slicing it lengthwise in half, removing the seeds and white interior, then cutting the flesh crosswise into pieces smaller than a grain of rice.
- 7
Roughly chop the mint and cilantro leaves by gathering them into a loose ball and slicing crosswise, then chop the pile into 1/4-inch pieces.
- 8
Add the ground lamb, cooled lentils, sliced onion, minced chili, mint, cilantro, ginger, cumin, and garam masala to a large bowl.
- 9
Crack the egg into the bowl and use your hands to knead and mix all ingredients together for about 2 minutes until the mixture holds together and feels slightly sticky.
- 10
Wet your hands with cool water and divide the mixture into 8 equal portions; roll each portion between your palms into a ball, then gently flatten into a patty about 0.75 inches thick.
- 11
Set a 10-inch skillet over medium-high heat and wait until a drop of water sizzles and evaporates instantly when you flick it onto the surface, about 2 minutes.
- 12
Add 1 tablespoon of olive oil to the hot skillet and swirl to coat the bottom; the oil should shimmer and slide quickly when you tilt the pan.
- 13
Carefully place 4 kebab patties into the skillet, spacing them about 1 inch apart so they do not touch; listen for an immediate sizzle.
- 14
Cook the first batch undisturbed for 3 minutes until the bottom surface turns deep golden brown, like caramelized honey.
- 15
Using a thin spatula, slide it under each patty and flip it in one smooth motion; cook the second side for 2 minutes until golden and cooked through.
- 16
Transfer the cooked kebabs to a plate and repeat steps 12-15 with the remaining 4 patties and 1 tablespoon of olive oil.
- 17
Arrange all 8 kebabs on a serving plate, spacing them in a single layer to showcase their golden surfaces.
Tools you’ll need
- Fine-mesh strainer
- Small pot with lid
- Wooden spoon
- Large mixing bowl
- Cutting board
- Chef's knife
- 10-inch skillet
- Thin metal spatula
- Serving plate
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