This is a print preview of "Lamb And Lentil Kababs ( Shami Kabab )" recipe.

Lamb And Lentil Kababs ( Shami Kabab ) Recipe
by Global Cookbook

Lamb And Lentil Kababs ( Shami Kabab )
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  Servings: 4

Ingredients

  • 3 Tbsp. sunflower oil
  • 3 x onions minced very finely
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp green chillies chopped
  • 300 gm lamb mince
  • 150 gm split red lentils washed and liquid removed
  • 1 tsp turmeric pwdr
  • 1 tsp garam masala pwdr
  • 1/2 tsp allspice pwdr sunflower oil for frying
  • 4 x Large eggs beaten salt

Directions

  1. Heat the oil and add in the onions.
  2. Fry till translucent/soft then add in the ginger garlic and chillies and fry for a minute.
  3. Add in the mince and lentils and fry well then stir in the pwdr spices and salt and cook till the mince is done and the lentils are soft.
  4. Dry the mix over a high heat.
  5. This is important as any moisture will cause the kababs to crack while frying.
  6. Remove from the heat and allow to cold slightly.
  7. Fold in 1 beaten egg then take a small ball of the meat mix and shape it into a flat 1cm thick disc.
  8. Wet your palms if the mix sticks.
  9. Heat a little oil in a heavy pan.
  10. Dip the kebab in the beaten egg and shallow fry till golden brown.
  11. Cook all the kababs in the same way.
  12. The kababs are good for a summer barbecue or possibly as an accompaniment to an aperitif.
  13. Serves 4