Authentic Lamb Shami Kebab with Refreshing Mint Raita

Name: Authentic Lamb Shami Kebab with Refreshing Mint Raita
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6
Ingredients: 500 g lamb mince; 80 g split Bengal gram; 30 g ghee; 1 onion, finely chopped; 10 garlic cloves; 50 g fresh ginger, peeled and finely chopped; 1 tsp Kashmiri chilli powder; 1 tsp garam masala; 1/2 tsp black cumin seeds; 1 egg, lightly beaten; 1 lime, juiced; 4 tbsp fresh coriander, roughly chopped; 2 green chillies, finely chopped; 50 ml sunflower oil; 150 ml full-fat Greek yogurt; 1 small garlic clove, crushed; 2 tbsp fresh mint leaves, shredded; 1 tsp ground cumin; 1 tsp caster sugar; 1 tsp lime juice for seasoning

Experience the melt-in-your-mouth texture of these traditional Shami kebabs, made with tender minced lamb and protein-rich lentils. Infused with aromatic spices and served with a zesty homemade mint raita, these patties are a classic appetizer for any gathering.

Servings6 Portions

Prep Time40 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

lamb mince
500 g
split Bengal gram
80 g
ghee
30 g
onion, finely chopped
1
garlic cloves
10
fresh ginger, peeled and finely chopped
50 g
Kashmiri chilli powder
1 tsp
garam masala
1 tsp
black cumin seeds
0.5 tsp
egg, lightly beaten
1
lime, juiced
1
fresh coriander, roughly chopped
4 tbsp
green chillies, finely chopped
2
sunflower oil
50 ml
full-fat Greek yogurt
150 ml
small garlic clove, crushed
1
fresh mint leaves, shredded
2 tbsp
ground cumin
1 tsp
caster sugar
1 tsp
lime juice for seasoning
1 tsp

Step-by-Step Instructions

Place the split Bengal gram (chana dal) in a heatproof bowl and cover with boiling water. Leave to soak for at least 3 hours, or ideally overnight, until the lentils have softened.

Heat the ghee in a large flameproof casserole or heavy-based pan over medium heat. Sauté the chopped onions for 7-10 minutes until they turn a light golden brown.

Add the lamb mince, whole garlic cloves, and chopped ginger to the pan. Cook for about 10 minutes, stirring frequently, until the meat is browned and any liquid released from the lamb has completely evaporated.

Drain the soaked Bengal gram and add it to the pan along with the Kashmiri chilli powder, garam masala, and black cumin seeds. Pour in 300ml of hot water—just enough to barely cover the mixture.