Lamb/Red Meat
Shami Kebab
Traditional mutton or beef patties blended with chana daal and whole spices, then coated and shallow-fried.
From Yasmin’s Kitchen
Shami kebabs are full of flavour from whole spices, lentils and fresh ingredients. This family recipe uses mutton mince, although beef works well too.
The cooked mixture is blended smooth, shaped into patties and shallow-fried until golden.
What you’ll need
Ingredients
- 1kg mutton mince or beef
- 1 medium onion, sliced
- 3 garlic cloves
- 1 inch ginger, sliced
- 4 small green chillies
- 10 cloves
- 10 peppercorns
- 4 small cinnamon sticks
- 1-1 1/2 tsp salt
- 1 heaped tsp coriander powder
- 1 heaped tsp cumin powder
- 160g chana daal
- 200ml water
- 3 eggs, seasoned with salt and red chilli, for coating
- Gluten-free flour for coating (optional)
- Oil for frying
- Handful of fresh coriander, chopped
Step by step
Method
- Soak the chana daal for at least 20 minutes.
- Place the mince, soaked daal and all remaining ingredients except the eggs, flour, oil and fresh coriander in a pressure cooker.
- Cook under pressure for about 20 minutes over medium heat, then allow the pressure to drop fully before opening.
- Check that the lentils are soft. If liquid remains, cook uncovered over high heat until it evaporates.
- Blend the mixture in a food processor until fine and smooth.
- Mix through the chopped coriander and divide into about 20 balls, flattening each into a round patty. Dust your hands with flour if needed.
- Whisk the eggs with a little salt and red chilli powder.
- Place flour on a plate if using.
- Coat each kebab in flour, then egg, and shallow-fry in hot oil.
- Turn once the egg has sealed, then continue cooking until evenly golden.
- Drain on kitchen paper.
- Serve hot with chutney, sauces and salad.
Helpful notes
Tips
- Use gluten-free flour if coating the kebabs for a gluten-free diet.