Lamb Shami Kabob

Lamb Shami Kabob

Serves 16
30 minutes
18 oz minced lamb
1/4 cup Chana dal (Bengal gram or split yellow peas), soaked in cold water for an hour, drained.
1 potato, boiled, peeled and mashed
1 tsp cumin seeds
2 medium onions, chopped
7 tbsp Garlic Stir-In Paste
4 tbsp Ginger Stir-In Paste
3 green chilies, roughly chopped
3/4 cup Cilantro Stir-In Paste
1/2 cup mint leaves, finely chopped
1 tsp Kashmiri chili powder
1 tsp lime juice
1 tsp garam masala
1 - 2 tbsp salt
1 tbsp Oil
2 tbsp all purpose flour, for coating
4 eggs, slightly beaten, for coating
3 tbsp breadcrumbs
Oil, for deep frying

Recipe courtesy of Relish the Bite


Boil the potatoes, season with salt until tender. Then drain, peel and mash.


Heat 1 tsp of oil in a pan in medium flame, add cumin seeds and when it changes color, add the onions, ginger and garlic with little salt. Sauté them till the onions becomes translucent.


Then add the minced lamb, drained split peas,potatoes and add enough water to just cover the meat and not more than that. Add little (a tsp ) of salt, cover and bring to a simmer.


It takes around to 20-25 minutes, open the lid and cook for 5-10 minutes till the water is totally evaporated and there is no excess moisture.


Cool and blend into a coarse paste, do not blend it smooth, just pulse it for 2-3 times.


Add the green chilies, cilantro, mint, garam masala, chili powder, lime juice and mix well. Add 2-3 tsp of salt according to your taste and mix well.


Take the lamb potato mixture, make it to small balls. Place in your hands, now press it gently to flatten it to round thick cutlets. You can make it to any shape you fancy.


Dust it to flour, then dip it in egg mixture and shake off any excess for a thin coating and then dip in the breadcrumb mixture to coat evenly.


If you want, you can freeze the cutlets at this point up to one day. You do not need to thaw before frying. They can also be frozen up to 2 weeks and defrost completely before frying.


Heat oil in a large pan in medium-high heat. Deep fry the cutlets till they are crisp and golden brown on all sides, turning once in between. Drain the excess oil by placing on kitchen paper.


Serve hot with tomato ketchup or yogurt mint dip and thinly sliced onion rings and lemon slices.

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