Description
These Minced Lamb & Lentil Patties, also known as Shami Kebab, are a delicious blend of tender lamb mince and split Bengal gram cooked with aromatic spices and finished with a refreshing mint raita. Perfectly spiced and pan-fried to a golden brown, these patties make an excellent appetizer or snack, showcasing rich Indian flavors with a smooth, crumbly texture that melts in your mouth.
Ingredients
Scale
Main 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
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 with boiling water. Allow to soak for 3 hours or ideally overnight to soften.
- Cook Aromatics and Lamb: Melt the ghee in a flameproof casserole over medium heat. Fry the finely chopped onions for 7-10 minutes until golden. Add the lamb mince, whole peeled garlic cloves, and chopped ginger. Cook, stirring often, for 10 minutes until the mince’s liquid evaporates.
- Add Spices and Bengal Gram: 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 in 300ml hot water to just cover the mixture, cover with a lid, reduce heat to simmer, and cook for 20-25 minutes until the mince is tender.
- Reduce and Dry the Mixture: Remove the lid and continue cooking, stirring frequently, until all water evaporates and Bengal gram is tender. The mixture should now be dry and crumbly. Spread it on a baking tray to cool completely.
- Blend Patties Mixture: Transfer the cooled mince mixture into a food processor. Add beaten egg, lime juice, chopped coriander, and finely chopped green chillies. Blend until smooth.
- Shape Patties: With damp hands, roll the mixture into about 20 walnut-sized balls. Flatten each ball into a 4cm diameter and 1cm thick patty. Place on a baking tray lined with baking parchment and chill for 30 minutes.
- Prepare Mint Raita: Mix Greek yogurt with crushed garlic, shredded mint leaves, ground cumin, and caster sugar. Add lime juice gradually to sharpen the flavor. Adjust seasoning and set aside.
- Fry Kebabs: Heat 2 tablespoons sunflower oil in a heavy-based frying pan over medium heat. Fry the patties in batches for 3-4 minutes per side until golden brown. Pour off excess oil between batches and wipe pan clean before adding fresh oil.
- Drain and Serve: Drain the fried kebabs on kitchen paper to remove extra oil. Serve warm accompanied by the mint raita.
Notes
- Soaking the Bengal gram overnight softens the lentils and shortens cooking time.
- If you don’t have black cumin seeds, ground cumin works well as a substitute.
- Use damp hands to shape the patties to prevent sticking.
- Ensure the mixture is completely cool before blending to avoid overheating the food processor.
- You can make the kebabs ahead of time and refrigerate before frying.
- Adjust green chillies according to your heat preference.
- Mint raita can be prepared earlier for deeper flavors.
- Prep Time: 3 hrs 30 mins
- Cook Time: 40 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Keywords: shami kebab, lamb patties, Indian appetizer, minced lamb, lentil patties, spiced kebabs, Indian snacks
