Silky Ground Lamb Patties Shammi Kebab
Indulge in the rich, aromatic flavors of **Silky Ground Lamb Patties Shammi Kebab**, a classic South Asian delicacy that’s as comforting as it is irresistible. These melt-in-your-mouth kebabs are crafted with tender ground lamb and slow-cooked split Bengal gram lentils (chana dal), infused with a symphony of whole spices like cinnamon, cardamom, and cloves. The mixture is blended into a velvety texture, then elevated with fresh herbs, a touch of onion, and a binding egg to create perfectly shaped patties. Pan-fried to golden perfection, these kebabs are crispy on the outside and luxuriously soft on the inside. Served with zesty lemon wedges and chutney, they’re a crowd-pleasing appetizer or main dish brimming with bold flavors and spice-forward allure—a must-try for your next culinary adventure.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 100 grams Split Bengal gram lentils (chana dal)
- 1 medium Red onion, finely chopped
- 4 pieces Garlic cloves
- 1 inch Ginger, roughly chopped
- 2 pieces Green chilies, chopped
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 6 pieces Black peppercorns
- 4 pieces Green cardamom pods
- 1 piece Bay leaf
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh mint leaves, chopped
- 1 large Egg
- 4 tablespoons Oil for frying
- 4 pieces Lemon wedges
Instructions
Rinse the split Bengal gram lentils (chana dal) thoroughly and soak them in water for 30 minutes.
Drain the soaked lentils and add them to a pot along with the ground lamb, garlic, ginger, green chilies, cloves, cinnamon stick, black peppercorns, green cardamom pods, bay leaf, ground cumin, ground coriander, turmeric powder, and salt.
Add 1 cup of water to the pot and cook on low heat for 20–25 minutes, stirring occasionally, until the lentils are soft and all the water has evaporated.
Remove the pot from heat and discard the whole spices (cloves, cinnamon stick, black peppercorns, green cardamom pods, and bay leaf).
Transfer the cooked mixture to a food processor and blend until a smooth and pliable mixture forms. Let it cool to room temperature.
Once cooled, mix in the finely chopped red onion, cilantro, and mint leaves. Adjust salt if needed.
Add the egg to the mixture and knead lightly to combine. The egg will act as a binding agent.
Divide the mixture into equal portions and shape them into flat, round patties about 2–3 inches wide.
Heat oil in a skillet over medium heat. Gently place the patties in the hot oil, being careful not to overcrowd the pan.
Pan-fry the patties for 3–4 minutes on each side, or until golden brown and cooked through.
Remove the patties from the pan and place them on a plate lined with paper towels to drain excess oil.
Serve the Shammi Kebabs hot with lemon wedges and your favorite chutney or yogurt dip.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4472 mg | 194% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 9.6 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 381 mg | 29% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3081 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
