Recipe

Shammi Kebab Recipe

	Jencathen / All my dishes 2 months, 2 weeks ago This is a yummy appetizer from the "Best Ever Curry" cookbook. The author suggests serving it with raita or chutney. Prep:15m Cook:40m Servings:4	Jencathen
	onion lamb dhal cumin garam masala indian

Does this look good? Yeah! / Nope

Fans

lunasea

lovemybird

jimrug1

Ingredients

2 onions, finely chopped

9 oz lean lamb, boned and cubed

2 oz chana dhal or yellow split peas

1 tsp cumin seeds

1 tsp garam masala

4-6 fresh green chiles

2 inch piece fresh ginger root, grated

3/4 cup water

Fresh cilantro and mint leaves , chopped plus extra sprigs for garnish

juice of 1 lemon

1 TBSP gram (besan) flour

2 eggs, beaten

Vegetable oil

Salt

Directions

Put the first seven ingredients and the water into a large pan with salt and bring to a boil. Simmer, covered, until the meat and dhal are cooked.

Remove the lid and continue to cook for a few more minutes, to reduce the excess liquid. Set aside to cool.

Transfer the cooled meat and dhal mixture to a food processor or blender and process to a rough paste.

Put the paste into a large mixing bowl and add the chopped cilantro and mint leaves, lemon juice and gram (besan) flour. Knead well with your hands to make sure the ingredients are evenly distributed.

Divide the mixture into 10-12 even size portion and use your hand to roll each into a ball, then flatten slightly (the size an shape is like a crab cake).

Chill for 1 hour.

Heat vegetable oil in pan. I put about 1/4 inch deep in a frying pan.

Dip the kebabs in the beaten egg and pan fry each side until golden brown. Pat dry on paper towels and serve hot.

Recent Gawkers