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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
