Shammi Kebab

These kebabs are made exceptionally silken and smooth by being made fine in a blender. The result is a smooth, soft, melt-in-the-mouth patty.
  • 1.5 lbs. lamb or mutton, minced
  • 4 T. Bengal gram, soaked for 2 hours
  • 4-5 cloves
  • 2 cinnamon sticks
  • 4 green cardamom pods
  • 2 tsp. finely chopped ginger
  • 2 tsp. finely chopped garlic
  • 1 egg
  • 1 tsp. finely chopped green chilies
  • Salt to taste
  • Oil for frying

Mix the Bengal gram and minced meat, cover with water, add salt and bring to a boil. Add the whole garam masala(whole spices power) and cook for about an hour in it. Cook until the meat is dry and there is no hint of liquid in it.

Remove from the heat and let the meat cool.

Turn the contents into a food processor. Grind to a fine paste. No whole spice should be visible.

Add the ginger, garlic, green chili and egg. Blend well. Taste and add more salt if required. Refrigerate for 2-3 hours.

Shape into 18 equal sized balls and flatten them into 3 inches discs.

Shallow fry on moderate heat till crisp on the outer side. Server hot with mint coriander chutney.

  • Yields: 6 servings
  • Preparation Time: 1 hour and 20 minutes
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