Lamb Shami Kebab

Ingredients

• ½ lb ground lamb
• ½ medium onion, peeled
• 1 tablespoon ginger-garlic paste
• ¼ cup fresh cilantro, roughly chopped
• ¾ teaspoon garam masala
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Cut the onion half into 4 pieces, then pulse those pieces in a food processor until they are the size of coarse breadcrumbs, about 15 seconds.

2. 2

   Pulse the fresh cilantro in the same processor until very finely chopped, about 8 seconds, then transfer to a small bowl.

3. 3

   Add the ground lamb, ginger-garlic paste, garam masala, salt, pepper, and the chopped onion to the cilantro bowl.

4. 4

   Mix with your hands, squeezing and kneading for 2 minutes until the mixture feels sticky and holds together when squeezed.

5. 5

   Divide the mixture into 4 equal balls, then flatten each ball into a patty roughly 0.5 inches thick and 3 inches wide.

6. 6

   Place a 10-inch nonstick or cast-iron skillet over medium-high heat and pour in 2 tablespoons of oil.

7. 7

   Wait until the oil shimmers and slides quickly across the pan when tilted, about 90 seconds, then carefully lay 2 patties flat on the surface.

8. 8

   Cook without moving the patties for 3 minutes until the bottom is deep golden brown and crispy when you peek underneath with a spatula.

9. 9

   Flip each patty gently and cook the other side for 2.5 minutes until it reaches the same golden-brown color.

10. 10

    Slide the cooked patties onto a plate, then repeat steps 7–9 with the remaining 2 patties.

11. 11

    Arrange all 4 kebabs on a serving plate and serve hot with lemon wedges, sliced onions, and fresh cilantro on the side for dipping.

Tools you’ll need

• food processor
• small mixing bowl
• 10-inch nonstick or cast-iron skillet
• spatula
• plate

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