Minced Lamb and Lentil Patties (Shami Kebab) Recipe

Introduction

These minced lamb and lentil patties, known as Shami Kebabs, are a flavorful and satisfying blend of spices, tender lamb, and split Bengal gram. Paired with a refreshing mint raita, they make an irresistible appetizer or snack that’s perfect for any occasion.

Ingredients

• 80g split Bengal gram (chana dal)
• 30g ghee
• 1 onion, finely chopped
• 500g lamb mince
• 10 garlic cloves
• 50g ginger, peeled and finely chopped
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• ½ tsp black cumin seeds (shahi jeera), or ½ tsp ground cumin
• 1 egg, lightly beaten
• 1 lime, juiced
• 4 tbsp roughly chopped coriander
• 2 green chillies, finely chopped
• 50ml sunflower oil
• 150ml full-fat Greek yogurt
• 1 small garlic clove, crushed
• 2 tbsp shredded mint leaves
• 1 tsp ground cumin
• 1 tsp caster sugar
• lime juice, for seasoning

Instructions

1. Step 1: Put the split Bengal gram in a small heatproof bowl, cover with boiling water, and leave to soak for 3 hours or ideally overnight.
2. Step 2: Melt the ghee in a flameproof casserole over medium heat. Fry the chopped onions for 7-10 minutes until they start to turn golden.
3. Step 3: Add the lamb mince to the pan. Peel the whole garlic cloves and add them along with the ginger. Cook, stirring often, for 10 minutes until any liquid has evaporated.
4. Step 4: Drain the soaked Bengal gram and add it to the lamb mixture with the chilli powder, garam masala, and black cumin seeds or ground cumin.
5. Step 5: Pour over 300ml hot water to just barely cover the mince. Cover with a lid, reduce heat, and simmer for 20-25 minutes until the mince is tender.
6. Step 6: Remove the lid and continue cooking, stirring frequently, until all the water has evaporated and the Bengal gram is tender. The mixture should be dry and crumbly.
7. Step 7: Spread the mixture on a baking tray and allow it to cool completely. Transfer to a large food processor.
8. Step 8: Add the beaten egg, lime juice, coriander, and green chillies to the food processor. Blend until smooth.
9. Step 9: Using damp hands, roll the mixture into about 20 walnut-sized balls. Flatten each into a 4cm-wide, 1cm-thick patty. Place on a baking tray lined with parchment and chill for 30 minutes.
10. Step 10: To make the mint raita, mix the Greek yogurt with crushed garlic, shredded mint, ground cumin, and caster sugar. Add lime juice to taste and set aside.
11. Step 11: Heat 2 tbsp sunflower oil in a heavy-based frying pan over medium heat. Fry the patties in batches for 3-4 minutes on each side until browned. Drain on kitchen paper.
12. Step 12: Serve the warm kebabs with the mint raita for a delicious combination.

Tips & Variations

• For extra flavor, marinate the minced lamb with a little yogurt and spices for an hour before cooking.
• You can substitute ghee with vegetable oil if preferred.
• Adjust the green chillies according to your heat preference or omit for milder taste.
• If you don’t have a food processor, finely chop the cooled mixture and mix well with the egg and herbs before shaping.
• Serve with naan or rice for a complete meal.

Storage

Store any leftover uncooked patties covered in the refrigerator for up to 2 days. Cooked kebabs can be refrigerated for 2-3 days and reheated gently in a pan or oven. Avoid microwaving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils instead of Bengal gram?

Bengal gram lends a unique texture and flavor, but you can try split yellow peas or red lentils, adjusting soaking and cooking times accordingly.

Is it possible to make this recipe vegetarian?

Yes, replace lamb with cooked mashed vegetables or plant-based mince and follow the same procedure for a tasty vegetarian alternative.

Minced Lamb and Lentil Patties (Shami Kebab) Recipe

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★★★★★

4.7 from 53 reviews

• Author: Jack
• Total Time: 4 hrs
• Yield: 20 patties 1x

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Description

These Minced Lamb & Lentil Patties, also known as Shami Kebab, are flavorful, tender patties made from spiced lamb mince and split Bengal gram. Cooked gently on the stovetop and served with a refreshing mint raita, these kebabs make an excellent appetizer or main dish with their smoky, aromatic spices and creamy yogurt accompaniment.

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Ingredients

Scale 1x2x3x

For the Patties

• 80g split Bengal gram (chana dal)
• 30g ghee
• 1 onion, finely chopped
• 500g lamb mince
• 10 garlic cloves
• 50g ginger, peeled and finely chopped
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• ½ tsp black cumin seeds (shahi jeera) or ½ tsp ground cumin
• 1 egg, lightly beaten
• 1 lime, juiced
• 4 tbsp roughly chopped coriander
• 2 green chillies, finely chopped
• 50ml sunflower oil

For the Mint Raita

• 150ml full-fat Greek yogurt
• 1 small garlic clove, crushed
• 2 tbsp shredded mint leaves
• 1 tsp ground cumin
• 1 tsp caster sugar
• Lime juice, to taste

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Instructions

1. Soak Bengal Gram: Place the split Bengal gram in a small heatproof bowl and cover it with boiling water from the kettle. Let it soak for at least 3 hours or ideally overnight for best texture.
2. Cook Onions and Lamb: Melt the ghee in a flameproof casserole over medium heat. Fry the finely chopped onions for 7 to 10 minutes until they begin to turn golden. Add the lamb mince, whole peeled garlic cloves, and chopped ginger. Cook for another 10 minutes, stirring often, until the meat’s liquid evaporates.
3. Add Spices and Lentils: Drain the soaked Bengal gram and add it to the casserole along with Kashmiri chilli powder, garam masala, and black cumin seeds or ground cumin. Stir well to combine all ingredients.
4. Simmer Mixture: Pour 300ml of hot water just enough to barely cover the mince mixture. Cover with a lid, reduce heat to low, and simmer for 20 to 25 minutes until the lamb and lentils are tender.
5. Evaporate Excess Water: Remove the lid, increase heat slightly, and cook while stirring frequently until all the water evaporates and the mixture becomes dry and crumbly.
6. Cool and Blend Mixture: Spread the mixture on a baking tray to cool completely. Transfer cooled mixture to a large food processor. Add the beaten egg, lime juice, coriander, and green chillies. Blend until smooth.
7. Shape Patties: Using damp hands, roll the lamb mixture into about 20 balls the size of walnuts. Flatten each ball into a 4cm diameter and 1cm thick patty. Place the patties on a baking tray lined with baking parchment and chill for 30 minutes.
8. Prepare Mint Raita: In a bowl, mix the Greek yogurt with crushed garlic, mint leaves, ground cumin, and caster sugar. Add lime juice to sharpen the flavor. Adjust seasoning to taste and set aside.
9. Fry Patties: Heat 2 tablespoons of sunflower oil in a heavy-based frying pan over medium heat. Fry the kebabs in batches for 3 to 4 minutes on each side until golden brown and cooked through. Pour off excess oil between batches and wipe the pan clean with kitchen paper before adding fresh oil.
10. Serve: Drain the fried patties on kitchen paper. Serve warm with the prepared mint raita.

Notes

• Soaking the Bengal gram overnight improves texture and reduces cooking time.
• Using ghee adds a rich, buttery flavor, but sunflower oil can be substituted for a lighter option.
• The patties can be made ahead and refrigerated; fry just before serving.
• Adjust the number of green chillies according to heat preference.
• Serve these patties as party appetizers or with flatbreads and salads for a satisfying meal.

• Prep Time: 3 hrs 20 mins
• Cook Time: 40 mins
• Category: Appetizer
• Method: Frying
• Cuisine: Indian

Keywords: shami kebab, lamb patties, minced lamb recipes, Indian appetizers, lentil kebabs