Shami Kebabs

Name: Shami Kebabs
Cuisine: American
Ingredients: 500 grams Lean Minced Lamb; 2 Handfuls Dried Red Lentils; 1/2 tsp Salt; 1 tsp Red Chilli Powder; 1 tsp Garam Masala; 1 tsp Cumin; 2 Finely Chopped Green Chillis; 1 bunch Chopped Coriander; 1 Juice Of 1 Lime; 1 pinch Caster Sugar; 1/2 bunch Finely Chopped Spring Onions; 1 bunch Finely Chopped Fresh Mint; 1 Beaten Egg

Jenny Atkinson @jenny0124

Liverpool

Super tasty shami kebabs

Jenny Atkinson @jenny0124

Liverpool

Super tasty shami kebabs

Saved

Ingredients

500 gramsLean Minced Lamb
2Handfuls Dried Red Lentils
1/2 tspSalt
1 tspRed Chilli Powder
1 tspGaram Masala
1 tspCumin
2Finely Chopped Green Chillis
1 bunchChopped Coriander
1Juice Of 1 Lime
1 pinchCaster Sugar
1/2 bunchFinely Chopped Spring Onions
1 bunchFinely Chopped Fresh Mint
1Beaten Egg

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Steps

1

In a large saucepan, place the mince, salt and red lentils with approx 1/2 pint water, cover the pan with a lid and cook for approx 20 minutes until the water is absorbed and the lentils are soft.
2

When this is done, blend the mince and lentils till it is finely ground. Add the beaten egg, coriander, red chilli powder, cumin, garam masala and half of the green chillis and lime juice. Mix well, transfer to a dish, cover and chill in the fridge for about 2 hours.
3

In a bowl, combine the remainder of the lime juice and chillis, the sugar, onions and mint.
4

Take the lamb mix, form into patties and place a small amount of the onion and mint mixture into the middle, moulding the lamb mixture around it, reshape into a pattie.
5

Heat a tbsp of oil in a pan, fry the patties till golden. Be careful as they are quite fragile and easily beak in the pan, the purpose of the egg is to hold them together.
6

When done, drain on a piece of kitchen roll and serve either the traditional way with onion salad and chutney, or as I have here, with riata in a wrap!