Description
These Minced Lamb & Lentil Patties, known as Shami Kebab, are a flavorful South Asian dish combining tender lamb mince with aromatic spices and split Bengal gram. Served with a refreshing mint raita, these patties are pan-fried to a golden brown and make a perfect appetizer or snack, rich in texture and vibrant in taste.
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, for seasoning
Instructions
- Soak Bengal Gram: Place the split Bengal gram in a small heatproof bowl and cover it with boiling water from the kettle. Leave it to soak for 3 hours or ideally overnight to soften.
- Cook Onions and Mince: Melt the ghee in a flameproof casserole over medium heat. Fry the finely chopped onions for 7-10 minutes until they start to turn golden. Add the lamb mince, whole peeled garlic cloves, and finely chopped ginger. Cook, stirring often, for 10 minutes until the lamb’s liquid evaporates.
- Add Bengal Gram and Spices: 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. Pour over 300ml of hot water just to barely cover the mixture. Cover with a lid, reduce the heat, and simmer for 20-25 minutes until the mince is tender.
- Reduce Mixture: Remove the lid and continue cooking, stirring frequently, until the water evaporates completely and the Bengal gram is tender. The mixture should be dry and crumbly. Spread it on a baking tray and allow to cool completely.
- Blend Patties: Transfer the cooled mixture to a large food processor. Add the lightly beaten egg, lime juice, chopped coriander, and green chillies. Blend until smooth.
- Shape Patties: Using damp hands, roll the mixture into about 20 walnut-sized balls. Flatten each ball into a 4cm diameter and 1cm thick patty. Place patties on a baking tray lined with baking parchment and chill for 30 minutes.
- Prepare Mint Raita: In a bowl, mix full-fat Greek yogurt with crushed garlic, shredded mint leaves, ground cumin, and caster sugar. Add lime juice to taste and stir to combine. Set aside for flavors to meld.
- Fry Patties: Heat 2 tablespoons of sunflower oil in a heavy-based frying pan over medium heat. Fry the patties in batches for 3-4 minutes on each side until golden brown. After each batch, pour off excess oil and wipe the pan clean before adding fresh oil.
- Serve: Drain the cooked kebabs on kitchen paper. Serve warm accompanied by the refreshing mint raita.
Notes
- Soaking the split Bengal gram overnight softens it perfectly and reduces cooking time.
- Use ghee for authentic flavor, but sunflower oil can be used if preferred.
- Adjust green chillies to control the heat level of the patties.
- The patties can be prepared ahead of time and frozen before frying.
- Ensure to wipe the pan between batches to avoid burning and maintain crispiness.
- Prep Time: 15 mins (plus 3 hrs to overnight soaking)
- Cook Time: 45 mins
- Category: Appetizer
- Method: Frying
- Cuisine: South Asian
Keywords: shami kebab, lamb patties, minced lamb, lentil patties, South Asian kebab, pan-fried lamb, mint raita, Indian appetizer
