Photograph of the finished Shami kebab

India · Chả cừu đậu chana chiên Shami kebab

Shami kebab

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 600 g
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 160 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Shallots Shallots 1.6
  • Photograph of Chilli Chilli 8
  • Photograph of Coriander Coriander 20 g
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Oil Oil 160 ml
  • Photograph of Ginger Ginger 32 g
  • Photograph of Cinnamon Cinnamon 4 bars

Method

  1. 1 Soak the chana dal for 2 hours, then simmer it with lamb, ginger, cinnamon, and 250 ml of water for 35 minutes.
  2. 2 Boil until all the water evaporates, then let it cool; the mixture must be completely dry because any remaining water will cause the patties to fall apart when fried.
  3. 3 Grind the meat and beans into a smooth paste, then mix in chopped shallots, chili peppers, and cilantro.
  4. 4 Roll four pieces into flat discs, 1.5 cm in diameter, and dip them in beaten egg.
  5. 5 Pan-fry for 4 minutes on each side in oil until the crust is golden brown and crispy while the inside remains soft.

With an appliance

  • Air fryer 50 min

    Replace step 5: spray with oil and bake at 190 degrees for 12 minutes, turning at the 7th minute. The patties absorb less oil but have a drier surface, so serve with mint chutney.

Start cooking