Shami Kebab

I for one am fond of a full Thali meal but always look forward to whole bunch of Starters/Snacks to begin with.Kebabs are one such bunch that always fascinate me because they seem easy but have a whole lot of effort behind them.They are packed with punch of flavour and they have the “Great Things Come In Little Packages” aura around them…
One such is the SHAMI KEBAB which is made with lamb mince and a whole range of spices.This particular kebab is unique in a way that adds that decadence to your meal.It just truly melts in your mouth and gives you the hint of spices.It is one of the most favoured lamb starter and here is our homemade version of this beautiful yet easy recipe….

Ingredients

Lamb Mince – 250 gms
Chana Dal – 2 tbsp(soaked for half an hour)
elaichi – 2
Dalchini – one inch stick
cloves – 2
Salt – to taste
Water – 1 cup
Ginger garlic Paste – 2 tbsp
Red chilly Powder – 2 tbsp
Garam masala – 1 tsp
Pepper Powder – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Onion – 1 small (finely chopped)
Cashew nuts – 10 (broken into bits)
Coriander – few sprigs(chopped)
Lemon juice – 1 tbsp
Egg – 1 (beaten)
Oil / Ghee – For Shallow fry

Procedure

Wash the lamb mince and soak the chana dal for half an hour.
Now take a pan and add the lamb mince,soaked chana dal,elaichi,dalchini,cloves,water and pinch of salt.
Cook it till it is dry.
Remove from heat and let it cool.
Now take the above lamb mixture and add ginger garlic paste,red chilly powder,garam masala,pepper powder,coriander powder and cumin powder.
Blend all the contents and knead them well.Keep it a side after making into small even balls.
For the stuffing mix chopped onion,cashew nut pieces,chopped coriander,lemon juice and salt.
Now make the balls into patties after stuffing them..
Coat the patties with beaten egg and shallow fry them till they are done.
Serve them with a green chutney or with our Honey Red Chilly Dip.

Notes
Serve them hot with a salad and your favourite dip.
Sprinkle lemon juice just before serving.

Yield 10

Prep Time – 20 min
Cooking time – 40 min

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