Minced Lamb Lentil Patties Shami Kebab Food

SHAMI KABAB RECIPE

Steps:

• Roast whole spices on medium heat for 1-2 minutes until fragrant. Then grind roasted spice finely in a coffee grinder. Shami Kebab masala or spice mix is ready.
• In a pot take all ingredients of cooking meat. Cook for 45 minutes until meat is tender and yellow split pea is soft and mushy.
• Burn all the excess water with constant stirring. This step is important.
• Let the kebab mixture cool. Then in a chopper make a smooth mixture of yellow split pea and meat.
• In a large dish take kebab mixture, mint fresh coriander, boiled egg, 1 beaten egg, chopped onion, chat masala and, salt. Mix well.
• Grease your hands with oil and roll out kebab from the mixture.
• Beat eggs with salt and red chilli powder.
• Dip each kebab in egg and then in bread crumbs. (If using bread crumbs.)
• Shallow fry each kebab in oil until golden brown and serve hot.

SHAMI KEBAB

Steps:

• Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
• Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
• Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
• Shape mixture into patties and dip into beaten eggs.
• Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.

SILKY GROUND LAMB PATTIES (SHAMMI KEBAB)

Steps:

• Heat a large pan and add all the ingredients listed for the patties.
• At first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked.
• Then, increase heat and let the meat dehydrate till totally dry and crumbly - you want to remove as much moisture as possible, while at the same time taking care to stir so that the lamb does not burn.
• Let cool a bit, remove the whole spices if you like, and then add the breadcrumbs, ground coriander and cumin and egg white.
• Blend in a food processor till fine.
• Put into a bowl and chill for 2 hrs or overnight (if left in fridge overnight, allow to come to room temperature first).
• Knead mixture for at least 5-7 minutes, as if you were working a dough - the more you do this the softer the patty will be.
• Shape the patties into balls and flatten.
• Heat oil on moderate setting, add cook patties on one side undisturbed for at least 3-4 minutes before flipping over, and continue to cook until it crisps up on the outside.
• Sink your teeth inches.

LAMB KEBAB BURGER

Steps:

• Combine the yogurt with the mayonnaise and grated garlic in a small bowl. Heat the vegetable oil in a non-stick frying pan over a medium heat, add the lamb burgers and fry for around 10 mins, turning over halfway through, until piping hot in the centre. Lightly toast the burger buns. Divide the sliced tomato, sliced gherkins, the burgers, some garlic sauce, chilli and the lettuce leaves between each burger bun, then enjoy immediately.