Shami kebabs are made with minced meat and dahl, amongst other things. In this video I reveal another of my lovely toys… I don’t know, but I’ve been told, the free-livin’ woman ain’t got no soul.
Amount Per Serving % Daily Value*
Calories 168 8%
Calories from Fat 116
Total Fat 12.9g 19%
Saturated Fat 4.8g 24%
Unsaturated Fat 7.3g
Trans Fat 0.0g
Total Carbohydrate 4.3g 1%
Dietary Fibre 0.5g 2%
Protein 8.9g 17%
Cholesterol 57.7mgs 19%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 250 g (8 oz) minced lamb or beef
- 50 g (2 oz) chana dal, soaked for 30 minutes
- 1 onion, chopped
- 1¼ cm ginger, chopped
- 2 garlic cloves, chopped
- 1 tsp coriander seeds
- 1 tsp garam masala
- ½ tsp cumin seeds
- 2 dried red chillis
- 1-2 tbsp chopped coriander
- 1 beaten egg
- Vegetable oil for frying
- Place the chana dal and minced meat in a pan with 250 ml of water. Bring to the boil and cook gently for 30-45 minutes until the mixture has become quite dry. Turn off the heat and allow to cool.
- Place the meat mixture in a bowl and add in the onions, garlic, ginger, chillis and the seeds. Mix well.
- Process the mixture in a food processor or a meat mincer to produce a homogenous mixture.
- Add in the coriander and garam masala and mix well. Press the mixture firmly into patties.
- Heat 1 cm of vegetable oil in a pan. Dip each pattie into the beaten egg and shallow fry for about 2 minutes each side.
- Remove from the oil with a slotted spoon, drain on kitchen paper, then serve.
The finer you can make the mixture the more likely the patties will stay together during frying. Like most kebabs, these freeze really well. Serve as a starter with some salad and a wedge of lemon.