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Vineetha Sush

Shami Kebab

By Vineetha Sush

A melt in mouth kebab made from minced lamb and lentils

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Rate this recipe 4/5 (31 Votes)
Shami Kebab 1 Picture

Ingredients

  • For Kheema paste
  • Lamb (minced) – 500gm
  • Chana Dal – 125 gm/ 8 tbs
  • Potatoes – 2 small ( diced)
  • Ginger- garlic paste – 2 tsp
  • Cinnamon stick - 3” stick
  • Cloves – 3
  • Cardamom – 2 nos
  • Fennel – 1 tsp (optional )
  • Cumin seeds – 1 tsp
  • Peppercorn – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Red chilly powder – 1 tsp
  • Water – 1 cup
  • Salt
  • Other Ingredients
  • Onion – 2 medium
  • Cumin powder – 1 tsp
  • Garam masala – ½ tsp
  • Coriander leaves – few sprigs (finely chopped )
  • Mint leaves – few sprigs ( finely chopped )
  • Lime juice – 2 tbs
  • Egg – 1 large
  • Oil – for shallow frying

Details

Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Soak Chana dal in boiling water for 1 hour.

Step 2

In a big saucepan add all the ingredients listed under ‘kheema paste’ and cook for 35-40 minutes until water dries and all the ingredients are cooked through.
Let it cool down and then grind them into a fine paste.

Step 3

Add the rest of the ingredients listed under ‘ other ingredients’ expect the egg to the kheema paste and knead until its mixed well.

Step 4

Divide the paste into 24 equal sized balls and flatten it out, dip them in beaten egg and shallow fry flipping the sides for 3-4 minutes or until firm and brown

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