Thursday, December 13, 2012,10:03 PM
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- Shammi Kebab
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PrintSHAMMI KEBAB
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the lamb with onion, chana dhal, cumin seeds, garam masala, chillies with ginger and water into a large pan, bring to the boil.
- Simmer, covered, until the meat and dhal are cooked. Remove the lid, adjust seasoning with salt and continue cooking for a few more minutes, to reduce the excess liquid. Set aside to cool.
- Drop the cooled meat mixture to a food processor or blender and process to a rough paste.
- Transfer the paste into a large mixing bowl and add the chopped coriander and mint leaves, lemon juice and gram flour. Knead well.
- Divide the meat mixture into equal size golf balls, flatten slightly. Allow to stand for an hour.
- Dip the kababs in the beaten egg and shallow fry each side until golden brown. Pat dry on kitchen paper and serve hot.
INGREDIENTS
- 225 grams lean lamb, boned and cubed
- 2 onions, finely chopped
- 1 tablespoon gram flour
- 50 grams chana dhal or yellow split peas
- 1½ teaspoon cumin seeds
- 1 teaspoon garam masala
- 6 fresh green chillies
- 2 inches piece fresh root ginger, grated
- A few fresh coriander and mint leaves, chopped
- Juice of 1 lemon
- 2 eggs, beaten
- IDHAYAM sesame oil, for shallow frying
- Salt, to taste
- Few coriander sprigs to garnish
8 comments for “Shammi Kebab”
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