Shami Kebab (Mutton or Chicken)

Name: Shami Kebab (Mutton or Chicken)
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 1 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 125 g yellow split peas; 3 medium onions; 4 clove garlic; 2 inches fresh ginger; 150 ml cooking oil; 2 tsp ground coriander; 2 tsp ground black pepper; 1 tsp ground cloves; 1 tsp ground cinnamon; 1 tsp cardamom powder; 2 tsp red chili powder; 900 g ground lamb; 2 tsp salt; 150 ml natural yoghurt; 2 eggs; 2 tbsp chopped coriander; oil

Lamb, yellow split peas and coriander simmered on the stove and spiced with ginger and cinnamon for South Asian kebabs.

1 hr 10 min · Serves 1 · Medium

Method

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Time: Prep 60 min · Cook 10 min · 70 min total
Difficulty: medium

1
Soak split peas in water for 2 hours, or pour boiling water over and soak for 20 minutes. Peel onions and chop roughly.
2
Peel and chop ginger and garlic. Heat oil in a large, heavy pan and soften onion. Add ginger, garlic and all powdered spices and fry for 1 minute.
1 min
3
Add meat and split peas and stir constantly until all is mixed well and changes colour. Cook till peas soften slighty and the mixture is dry with no water remaining,cool, now add yoghurt.
4
Transfer mixture to a processor, and whizzzzzzz to smooth paste. Check seasoning. Remove to a bowl, add eggs and mix, preferably by hand.
5
Peel and chop the 3rd onion and mix with chopped corinander leaves. Form spoonfuls of mixture into walnut-sized balls, press your thumb into each as you form it to indent it.
6
Insert a little of the chopped onion mixture and reform ball around it. Now flatten on palm of your hands and shallow fry, turning carefully to brown on both sides.
7
Drain on kitchen paper and serve, hot with chappati and salad.