
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.
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.
Cover with a lid, reduce the heat to low, and simmer for 20-25 minutes until the lamb is tender. Remove the lid and continue to cook, stirring often, until all the water has evaporated and the mixture is dry and crumbly. Spread the mixture on a baking tray to cool completely.
Transfer the cooled lamb mixture to a food processor. Add the beaten egg, lime juice, fresh coriander, and green chillies. Pulse until the mixture is smooth and well-combined.
With damp hands, roll the mixture into approximately 20 walnut-sized balls. Flatten each ball into a patty about 4cm wide and 1cm thick. Arrange them on a parchment-lined tray and chill in the refrigerator for 30 minutes to firm up.
While the kebabs chill, prepare the mint raita by mixing the Greek yogurt with crushed garlic, shredded mint, ground cumin, and sugar. Add lime juice to taste, season with salt, and set aside.
Heat 2 tablespoons of sunflower oil in a heavy frying pan over medium heat. Fry the kebabs in batches for 3-4 minutes on each side until dark brown and crispy. Wipe the pan and add fresh oil between batches if needed. Drain on kitchen paper and serve warm with the raita.
For the best texture, ensure the lamb mixture is as dry as possible before processing; any excess moisture will make the patties difficult to shape. If the mixture is too soft, you can add a tablespoon of gram flour (besan) to help bind it. These kebabs also freeze beautifully—just layer them with parchment paper in a container before the final frying step.




