LAMB SHAMI KEBAB

I sincerely hope you would share the same passion as me!

There are varieties of recipes to make a Shami Kebab.

Some use minced meat and some diced meat.

This recipe calls for lamb minced meat.

The meat is braised with yellow split peas and spices, until tender and succulent.

Coarsely mashed together and shaped into discs, dipped in beaten egg and pan fried. 

Shami kebab is eaten as a snack or as a starter.  Can also be served with a salad.

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Ingredients

Meat mixture – Makes 20 – 25

  • 700gm Lamb Mince Meat
  • 200gm Yellow Split Peas
  • 25gm Garlic Puréed
  • 50gm Ginger Puréed
  • 25gm Coriander Puréed
  • Shallot, Roughly Chopped
  • 10 Cardamom Pods, Whole 

Mixed Spices, Made of:-

  • 6gm Salt
  • 6gm Cracked Black Peppercorn
  • 6gm Ground Cumin
  • 6gm Ground Coriander
  • 6gm Ground Fennel
  • 6gm Ground Chilli
  • 6gm Gharam Masala
  • 6gm Ground Mango

For the Filling

  • Shallot, Finely Chopped
  • Fresh Coriander, Finely Chopped 

For Frying

  • Egg, Beaten
  • Oil
Step No 1

Soak the Yellow Split Peas, for 2 to 3 hours. Drain and rinse the peas.
Step No 2

Transfer the drained peas into a large saucepan and add the lamb mince, pour in the coriander/garlic/ginger Purée and cardamom pods.

Sprinkle all of the mixed spices and one roughly chopped onion.   

Step No 3

Pour a litre of water, enough to cover the mixture.
Step No 4

Turn the heat on high and allow to boil. 

Step No 5

Then turn to a medium heat and simmer until the peas have softened and all of the liquid has vaporized. 

Step No 6

Turn off the heat, cover with a lid and cool for 30 minutes.

Step No 7

After 30 minutes fill the food processor with the cooked mixture.
Step No 8

Blend to a thick, semi coarse paste.

Transfer the paste into a large bowl.

Step No 9

Finely chop a shallot and fresh coriander leaves.
Step No 10

Add the chopped shallot and coriander leaves to the paste.

Stir well to disperse the ingredients into the paste.

Cover and chill for about 30 minutes.

Step No 11

Crack an egg in a bowl, using a fork whisk the entire egg until the yolk and white are evenly combined.
Step No 12

Shape 20-25 discs, ½” thick and 2” in diameter.

Step No 13

Dip each disc in the beaten egg and transfer to a lined tray.

Chill for 15 minutes before frying.
Step No 14

Fry in batches, for 2 to 3 minutes on each side.

Step No 15

Fry until golden brown.
Step No 16

Serve as a side with salad and relish of your choice.