Dinner

Minced Lamb & Lentil Patties (Shami Kebab) with Mint Raita Recipe

ByJake Silas November 17, 2025November 17, 2025

Introduction

These minced lamb and lentil patties, known as shami kebabs, are flavorful, tender, and perfect for a comforting meal or appetizer. Combining aromatic spices with soft lamb mince and split Bengal gram, they offer a deliciously spiced treat served alongside cooling mint raita.

A round white plate filled with about twenty small, round falafel patties that have a dark golden brown crispy texture, arranged loosely with some overlapping. Three small lime wedges are placed on the plate among the falafel. On the left side of the plate, a small bowl with a creamy white sauce topped with green herbs and a spoon resting inside is set. Surrounding the plate are two additional white bowls; one with a dark reddish-brown sauce and the other with a bright green sauce, both sitting on a gold-colored tray. A green cloth with gold grid lines lies beneath the tray, all placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Place the split Bengal gram in a small heatproof bowl, cover with boiling water, and soak for 3 hours or ideally overnight.
Step 2: Melt the ghee in a flameproof casserole over medium heat. Add the chopped onion and fry for 7–10 minutes until beginning to turn golden.
Step 3: Add the lamb mince to the onions, then peel the whole garlic cloves and add them along with the chopped ginger. Cook, stirring often, for 10 minutes until the liquid from the lamb evaporates.
Step 4: Drain the soaked Bengal gram and add to the casserole with Kashmiri chilli powder, garam masala, and cumin seeds or ground cumin.
Step 5: Pour 300ml hot water over the mixture to just cover it. Cover with a lid, reduce heat, and simmer for 20–25 minutes until the lamb is tender.
Step 6: Remove the lid and continue cooking, stirring frequently, until all water evaporates and the Bengal gram is soft. The mixture should be dry and crumbly.
Step 7: Spread the mixture on a baking tray and allow to cool completely. Transfer to a large food processor.
Step 8: Add the beaten egg, lime juice, coriander, and green chillies to the food processor. Blend until smooth.
Step 9: With damp hands, roll the lamb mixture into about 20 walnut-sized balls. Flatten each into a 4cm diameter patty about 1cm thick. Place on a lined baking tray and chill for 30 minutes.
Step 10: For the mint raita, combine Greek yogurt with crushed garlic, shredded mint leaves, ground cumin, caster sugar, and lime juice. Adjust seasoning to taste and set aside.
Step 11: Heat 2 tbsp sunflower oil in a heavy frying pan over medium heat. Fry the patties in batches for 3–4 minutes on each side until browned.
Step 12: Drain cooked kebabs on kitchen paper. Pour off excess oil between batches, wiping the pan clean before adding fresh oil.
Step 13: Serve the warm lamb and lentil patties alongside the mint raita.

Tips & Variations

Soaking the Bengal gram overnight helps soften it and speeds up cooking time.
Use fresh green chillies or reduce quantity if you prefer milder patties.
For a vegetarian option, replace lamb with cooked mashed vegetables or lentils.
Adding a pinch of nutmeg or cinnamon can enhance the warm spices.

Storage

Store any leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or on a skillet to retain the crisp exterior. The mint raita should be kept chilled and consumed within 2 days for the best flavor.

How to Serve

A white round plate holds about 18 small, round, dark brown falafel patties with a slightly rough texture, arranged in a scattered pile. On the plate, there are three lime wedges placed near the falafels. A smaller white bowl with a silver spoon rests on the plate, filled with white creamy sauce garnished with green herbs. Around the main plate, a white bowl with finely chopped red onion and herbs, and a golden tray with two white bowls containing green sauce and red sauce are visible. A dark green cloth with gold stripes is draped next to the tray. The whole setup is on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the patties ahead of time?

Yes, you can make and shape the patties in advance, then refrigerate them for up to 24 hours before frying. This makes them easier to handle and enhances the flavors.