Shammi Kebab (Melt-in-the-mouth lamb patties) recipe
information
Note: When the minced meat has fat in it, the kebabs or koftas will not bind properly. Always add the eggs a little at a time, to avoid getting a sticky paste. Very often one needs less egg than prescribed in the recipe.
ingredients
1 kg (2.2 lb) Lamb, finely minced, without any fat
1 1/4 cups (200 g) 7 oz Bengal gram (chana dal), soaked for 1/2 hour
1 tsp (2 g) Cumin (jeera) seeds
1 Ginger (adrak), 1 inch piece
1 Onion, medium-sized sliced, browned
1 tbsp (6 g) Coriander (dhaniya) seeds, powdered
2 tsp (4 g) Garam masala
2 Eggs
4 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste Vegetable oil for frying
1 Onion, cut into rings
10 Mint (pudina) leaves
1 1/4 cups (200 g) 7 oz Bengal gram (chana dal), soaked for 1/2 hour
1 tsp (2 g) Cumin (jeera) seeds
1 Ginger (adrak), 1 inch piece
1 Onion, medium-sized sliced, browned
1 tbsp (6 g) Coriander (dhaniya) seeds, powdered
2 tsp (4 g) Garam masala
2 Eggs
4 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste Vegetable oil for frying
1 Onion, cut into rings
10 Mint (pudina) leaves
method
1. Add the lamb mince, drained Bengal gram, cumin seeds, ginger, and 1/2 cup water in a pressure cooker; cook till you hear the first whistle.
2. Turn off the flame, but do not open the cooker till the pressure dies down completely.
3. Now open the cooker, return to heat and cook till the mixture is completely dry. Remove and keep aside to cool.
4. When the mixture is cool enough to handle, add the browned onion and coriander powder. Grind the mixture on a stone slab or in a mixer.
5. Add the eggs, green chillies, green coriander, and salt. Mix well.
6. Divide the paste into 20 portions. Make small, round patties; slightly flatten them between your palms.
7. Refrigerate for 30 minutes before frying, to avoid the patties from breaking while frying.
8. Heat the oil in a wok (kadhai); deep-fry the patties, a few at a time, till brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels.
9. Serve hot garnished with onion rings and mint leaves.
2. Turn off the flame, but do not open the cooker till the pressure dies down completely.
3. Now open the cooker, return to heat and cook till the mixture is completely dry. Remove and keep aside to cool.
4. When the mixture is cool enough to handle, add the browned onion and coriander powder. Grind the mixture on a stone slab or in a mixer.
5. Add the eggs, green chillies, green coriander, and salt. Mix well.
6. Divide the paste into 20 portions. Make small, round patties; slightly flatten them between your palms.
7. Refrigerate for 30 minutes before frying, to avoid the patties from breaking while frying.
8. Heat the oil in a wok (kadhai); deep-fry the patties, a few at a time, till brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels.
9. Serve hot garnished with onion rings and mint leaves.
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